Halloween Chocolate Chip Cookies are one of my favorite spooky-season bakes. I love how they take the classic chewy chocolate chip cookie and give it a festive twist with Halloween-colored candies and sprinkles. These cookies are soft, gooey, and loaded with chocolate, making them just as fun to look at as they are to eat. They’re perfect for parties, trick-or-treat gatherings, or just enjoying at home while watching a Halloween movie.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy, festive, and always a crowd-pleaser. I like how the Halloween-colored candies make them instantly themed without any extra effort. They bake up soft in the middle with slightly crispy edges, and every bite is filled with chocolate. They’re a fun seasonal spin on a timeless favorite.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup Halloween-colored chocolate candies (like M&Ms)
2 tablespoons Halloween sprinkles (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg and vanilla.
In a separate bowl, I whisk together the flour, baking soda, and salt, then slowly add it to the wet mixture until combined.

Add the Mix-ins:
I fold in the chocolate chips and most of the candies, saving a few for topping.

Bake the Cookies:
I scoop the dough onto the baking sheet, spacing cookies about 2 inches apart.
I press a few extra candies and sprinkles on top of each dough ball.
I bake for 9–11 minutes, until the edges are lightly golden but the centers are still soft.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 18 cookies. Prep time is 10 minutes, and bake time is 10 minutes, so they’re ready in around 20 minutes.

Variations

I like to:

• Add white chocolate chips for a black-and-orange color contrast.

• Use candy corn pieces for an extra Halloween flair (press them in after baking so they don’t melt).

• Make larger bakery-style cookies by scooping bigger dough balls and baking a few minutes longer.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For that fresh-baked taste, I microwave a cookie for 8–10 seconds before eating to melt the chocolate a bit.

FAQs

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours before baking, which also helps the flavors develop.

Can I freeze Halloween Chocolate Chip Cookies?

Yes, I freeze baked cookies or unbaked dough balls for up to 2 months. I bake frozen dough straight from the freezer, just adding 1–2 extra minutes.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they come out just as chewy and delicious.

Can I make these cookies vegan?

Yes, I substitute vegan butter and a flax egg, and use dairy-free chocolate chips and candies.

Can I use regular M&Ms instead of Halloween-colored ones?

Yes, the flavor is the same, but the Halloween colors make them festive and fun.

Conclusion

Halloween Chocolate Chip Cookies are a festive and delicious way to celebrate spooky season. I love how easy they are to make, and their colorful appearance always makes them a hit. Soft, chewy, and chocolatey, these cookies are perfect for parties, gifting, or simply enjoying fresh from the oven.