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Halloween Cookies with Chocolate Chips

Halloween Cookies with Chocolate Chips – Spooky Sweet Delights

Delightful Halloween Cookies with Chocolate Chips combine gooey chocolate flavors and a crunchy twist for a festive treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Can substitute with unsalted if preferred.
  • 1 cup Dark Brown Sugar Adds depth and moisture.
  • 1/2 cup Light Brown Sugar Balances sweetness.
  • 2 large Eggs Add 1 yolk for richness.
  • 1 tsp Vanilla Extract Pure vanilla recommended.
  • 2 cups All-Purpose Flour Ensure correct measurement.
  • 1 tsp Baking Soda Leavening agent.
  • 1/2 tsp Baking Powder Helps with texture.
  • 1/2 tsp Kosher Salt Balances out sweetness.
  • 1 cup Old Fashioned Oats Adds chewiness.
For the Mix-ins
  • 1 cup Halloween M&M's Add vibrant colors.
  • 1 cup Mini Pretzel Sticks Crush them lightly.
  • 1 cup Semi-Sweet Chocolate Chips or Chunks Rich chocolate flavor.
  • 1/2 cup Candy Eyes Optional for decoration.

Equipment

  • large mixing bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter, dark brown sugar, and vanilla extract until light and fluffy.
  3. Add the eggs and yolk one at a time, mixing until fully incorporated.
  4. Gradually sift in the flour, baking soda, baking powder, and kosher salt, mixing on low until just combined. Stir in oats.
  5. Fold in Halloween M&M’s, crushed pretzel sticks, and chocolate chips until evenly distributed.
  6. Scoop 1/4 cup of dough, rolling into balls and spacing them on the baking sheet.
  7. Bake for 8 minutes, rotating the baking sheet halfway through.
  8. Press additional M&M’s and candy eyes on top of cookies after the first baking.
  9. Return to oven for 2-3 more minutes until edges are golden but centers are soft.
  10. Cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Refrigerate dough for 30 minutes to prevent spreading. Store cookies in an airtight container for up to 4 days.

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