Description
Celebrate Halloween with these fun and festive Halloween Chocolate Chip Cookies featuring gooey chocolate chips and spooky spider decorations made with candy eyes and chocolate candy melts. Perfectly soft with a slightly underbaked center, these cookies add a delightful twist to a classic favorite, making them ideal for holiday parties or treats.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Mix-ins and Decoration
- 2 cups semisweet chocolate chips, plus more for topping
- Chocolate candy melts (for spider legs)
- Candy eyes (for spider decoration)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, light brown sugar, and vanilla extract. Beat the mixture until it is light and fluffy, making sure to scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Flour Mixture: Add the eggs one at a time to the creamed butter and sugar, beating between each addition. Then, add the flour mixture to the bowl and beat only until just combined, careful not to overmix.
- Incorporate Chocolate Chips and Chill Dough: Fold in the semisweet chocolate chips until evenly incorporated. Cover the dough and refrigerate for a minimum of 2 hours or up to overnight to develop flavor and texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Portion and Add Toppings: Using two spoons or an ice cream scoop, drop mounds of cookie dough about 2 tablespoons each onto the prepared baking sheets, spacing them at least 2 inches apart. Place 2 to 3 additional chocolate chips on top of each dough mound to serve as the spider’s body.
- Bake the Cookies: Bake the cookies for 9 to 11 minutes until the edges are set but the centers remain slightly underbaked for a soft texture. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Decorate with Spider Legs and Eyes: Once the cookies are fully cooled, melt the chocolate candy melts according to package instructions. Pour the melted chocolate into a piping bag or sealable plastic bag and snip off the tip. Pipe spider legs coming out from the chocolate chip bodies on top of the cookies. Add two small dots of melted chocolate above the chips and attach the candy eyes to complete the spider decoration. Allow the chocolate to set before serving.
Notes
- Add a spooky twist to a classic chocolate chip cookie by decorating with candy eyes and chocolate spiders perfect for Halloween celebrations.
- Chilling the dough before baking improves texture and flavor by allowing the ingredients to meld.
- Using parchment paper or silicone mats ensures easy cookie removal and even baking.
- Adjust baking time slightly depending on your oven for perfect chewy centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 234 kcal
- Sugar: 17 g
- Sodium: 141 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg
