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–+ servings
Halloween Cookies with Chocolate Chips

Halloween Cookies with Chocolate Chips That Wow Every Bite

Delight in these Halloween Cookies with Chocolate Chips, a festive treat perfect for parties and family baking sessions.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Can substitute with unsalted butter.
  • 1/2 cup Dark Brown Sugar Light brown sugar can be used as an alternative.
  • 1/2 cup Light Brown Sugar Can replace with more dark brown sugar.
  • 2 Large Eggs Use all eggs for best texture.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Baking Powder Ensures softness in cookies.
  • 1 pinch Kosher Salt Can use table salt if needed.
  • 1 cup Old Fashioned Oats Avoid quick oats for best structure.
For the Mix-ins
  • 1 cup Halloween M&M’s Can swap for seasonal chocolate candies.
  • 1 cup Mini Pretzel Sticks Consider crushing lightly.
  • 1 cup Semi-Sweet Chocolate Chips Can replace with dark chocolate.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Sifter
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together 1 cup of salted butter, 1/2 cup of dark brown sugar, and 1/2 cup of light brown sugar until light and fluffy. Add in 1 teaspoon of vanilla extract and incorporate 2 large eggs, one at a time.
  3. Sift in 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of kosher salt into the wet mixture. Stir gently to combine.
  4. Fold in 1 cup of old-fashioned oats until evenly distributed.
  5. Gently fold in 1 cup of Halloween M&M's, 1 cup of semi-sweet chocolate chips, and 1 cup of crushed mini pretzel sticks until evenly mixed.
  6. Roll about 1/4 cup of dough into balls and place on the baking sheet, leaving 3 inches of space between each.
  7. Bake for 8 minutes, then rotate and bake for an additional 2 minutes. The edges should be lightly golden while the centers remain soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure not to overmix the dough and use fresh ingredients for best results.

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