Halloween chocolate chip cookies that are far more hilarious than they are spooky. Soft and chewy cookies with silly candy eyes and faces!
You might also like our collection of cute and spooky Halloween treats!
Watch our step by step video!
Goofy Halloween Chocolate Chip Cookies
Nothing adds character and creativity to your baked goods faster than candy eyes. These Halloween cookies are goofy and hilarious. You can make them using your favorite chocolate chip cookie recipe, but I'll share my go-to recipe below. My cookies bake up with flat tops because I hit the cookie sheet against the counter. This makes them easy to decorate without bumpy edges. Make a batch and store them in a cookie jar for a quick treat!
This recipe is the same one that I use for my copycat Subway chocolate chip cookies. The cookies are even softer on day 2 than they are on day 1. So good!
Halloween Chocolate Chip Cookie Ingredients
- Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
- Oil: I used vegetable oil, but canola can be used as well.
- Sugar: I used a combination of light brown sugar and white granulated sugar.
- Eggs: for richness and texture.
- Vanilla extract: Have you tried making your own vanilla extract? It’s easy to do and delicious to add to baked goods.
- Molasses: Just a little for a boost of flavor.
- Corn Syrup: Creates a chewier cookie.
- Salt and Baking Soda: For leavening.
- Flour: I used all-purpose flour. You can also use bread flour if you’d like.
- Chocolate Chips: you'll use these in the cookies as well as to decorate the top of the cookies
- Candy eyes
HOW TO MAKE Halloween CHOCOLATE CHIP COOKIES
(scroll down for printable version)
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- Cream butter and sugars together using a stand mixer or with an electric hand mixer. Add oil and mix thoroughly.
- Beat in eggs, vanilla extract, molasses, and corn syrup.
- Add salt and baking soda. Mix in flour until dough forms.
- Mix in chocolate chips.
- Cover the bowl of cookie dough with plastic and chill in the refrigerator for 1-2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
- Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 3 times. Bake for an additional 4-5 minutes, until the tops are golden.
- Remove the cookies from the oven and bang the baking sheet against the counter 1 more time. Note: cookies will bake for a total of 11 minutes (6 minutes then an additional 4-5 minutes).
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.
Now for the fun party. Let's decorate the cookies!
Place ½ cup of chocolate chips in a microwave safe bowl. Microwave for 30 second. Stir. If needed, microwave an additional 10 seconds or so and stir until smooth and melted. Transfer melted chocolate into a small plastic baggie. Cut a small corner off of the baggie.
Use dots of melted chocolate to attach the candy eyes and mouth shapes.
Halloween Chocolate Chip Cookies Printable Recipe
Halloween Chocolate Chip Cookies
Ingredients
- ½ cup butter room temperature
- ⅓ cup oil canola oil or vegetable oil
- 1 cup brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon molasses optional
- ¼ cup corn syrup
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips 12 ounce bag
- candy eyes
- ½ cup chocolate chips
Instructions
- Cream butter and sugars together until mixed. Add oil and mix thoroughly.
- Beat in eggs, vanilla extract, molasses, and corn syrup.
- Add salt and baking soda.
- Mix in flour until dough forms.
- Mix in chocolate chips.
- Cover bowl and chill for 1-2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
- Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 2 times. Bake for an additional 4-5 minutes, until the tops are golden.Remove the cookies from the oven and bang the baking sheet against the counter 1 more time.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cool completely.
- Place ½ cup of chocolate chips in a microwave safe bowl. Microwave for 30 second. Stir. If needed, microwave an additional 10 seconds or so and stir until smooth and melted. Transfer melted chocolate into a small plastic baggie. Cut a small corner off of the baggie.Use dots of melted chocolate to attach the candy eyes and mouth shapes. Chocolate will harden as it cools.
Notes
- Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn't warm up again.
- Cookies will start out crispy around the edges, but soften significantly as they sit (even more so on day 2).
- If you don't bang the cookie sheets the cookies will be puffier and not flatten as much.
- Store cookies in an airtight container or wrap them individually in plastic. Cookies will stay soft and fresh 3-5 days.
Brandy says
Hi everyone! Brandy here, these are classic chocolate chip cookies, so you know they will be delicious, and the eyes and mouth just take them up a notch. So funny, enjoy!