Description
Festive Halloween Chocolate Chip Cookies featuring a delightful mix of classic chocolate chips and spooky orange and black candy-coated chocolates. These soft and chewy cookies are perfect for Halloween parties or seasonal treats, combining a rich buttery dough with sweet bursts of candy and chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 3/4 cup chocolate chips
- 3/4 cup Halloween-themed M&Ms or candy-coated chocolates (orange and black)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick during baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Chocolate and Candy: Gently fold in the chocolate chips and Halloween-themed M&Ms, ensuring candies are evenly dispersed without breaking.
- Scoop Dough: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 9 to 11 minutes, or until cookie edges are set while centers remain soft, creating a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For crispier cookies, bake an additional 1-2 minutes but watch carefully to avoid burning.
- Butter should be softened but not melted for proper creaming.
- Spacing dough at least 2 inches apart prevents cookies from merging during baking.
- Use parchment paper or silicone baking mats for easy cleanup and non-stick baking.
- Store in an airtight container at room temperature for up to 5 days.
