Spooky, Simple Halloween Cookies

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Ah yes, we have arrived at my favorite time of year - SPOOKY SEASON! And we all know in honor of the season, I must bake all of the spooky and fall things!

To kick off the season, I wanted to bake something simple and delicious, and to me, there's nothing better than a good, simple, chocolate chip cookie. And these are even better, because they have the CUTEST spooky eyeballs, making them perfect for this time of year!

I have SO many Halloween recipes sitting in my Pinterest, patiently waiting to be baked. But, as a small business owner heading into our busy season, my time is limited more than ever these days. So I wanted something quick, easy, and no fuss (a lot of Halloween recipes are super intricate, and although they look really cool, I just don't have time for that right now). I stumbled upon these cookies from a website called Partylicious, and it caught my attention because it was straight forward and I knew I could get the candy eyeballs from Target or Amazon.

I'm so glad I gave these a go because wow, these will now be a Halloween party go-to for me moving forward. It was probably the quickest thing I've ever made, while still being so cute and on brand for the season! And most importantly, they taste delicious.

Another good thing about this recipe is that is you can make the dough the night before, then pop them into the oven the next day to save time. Simple & spooky!

Here's What You Need:

• 1/2 cup unsalted butter melted

• 1/3 cup granulated sugar (67 g)

• 1/2 cup packed light brown sugar (100 g)

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt (or more to taste)

• 1/2 teaspoon baking soda

• 1 1/2 cups all-purpose flour spooned and leveled (186g)

• 1 1/2 cups chocolate chips

• 3/4 cup halloween sprinkles

• Candy eyes

Here's What To Do:

1. Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.

2. Mix in the vanilla and egg and continue mixing until combined.

3. Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.

4. Then, using a spatula or large spoon gently fold in sprinkles and chocolate chips.

5. Roll about 2 tablespoon of dough into balls and place them on a baking sheet lined with parchment paper.

6. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.

7. When ready to make, preheat the oven to 350℉.

8. Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.

9. Bake for 11-13 minutes until the edges are golden.

10. Once the cookies are done remove from the oven and if using candy eyes, immediately place them onto the cookies while they are still warm from the oven.

11. Let cool and enjoy!