Halloween Chocolate Chip Cookies Recipes

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed.
• Add the eggs, one at a time, beating between each addition then add the flour mixture and beat just until combined.
• Add the chocolate chips and beat until incorporated then cover and refrigerate the dough for a minimum of 2 hours and up to overnight. (See Kelly's Notes.)
• Preheat the oven to 375°F and line two baking sheets with parchment paper or Silpat baking mats.
• Using two spoons or an ice cream scoop, portion out about 2 tablespoons of the dough into mounds, spacing the mounds at least 2 inches apart. Add 2 or 3 additional chocolate chips to the tops of the cookies. (These will be the spider "bodies.")
• Bake the cookies for 9 to 11 minutes or until they are set around the edges but still slightly underbaked in the centers. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
• Once the cookies have cooled, melt the chocolate candy melts per the package instructions then transfer the chocolate to a piping bag or sealable plastic bag. Snip off the tip then pipe spider "legs" coming out of the chocolate chips on the tops of the cookies. Attach the spider "eyes" by adding two dots of chocolate above the chocolate chips then attaching the candy eyes. Let the chocolate set then serve.

HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
• Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
• Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
• Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

CHOCOLATE HALLOWEEN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
• Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
• In a large mixing bowl with an electric mixer, combine cookie mix, butter, and egg until a soft dough is formed.
• If using, fold in sprinkles and mix until they are evenly incorporated.
• Spread cookie dough into prepared pan.
• Bake in preheated oven for 23-25 minutes.
• Remove pan to wire rack and cool completely.
• Once the cookies are cool, prepare the buttercream.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
• Add in vanilla, and 1 tablespoon of milk. Blend on low speed until moistened.
• If needed, add additional milk 1 teaspoon at a time, until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.
• If desired, use gel food dye to color the frosting.
• Spread frosting onto cookie bars, or use a small biscuit cutter to cut the cookie bars into small circles. Pipe frosting onto cookies and top with festive sprinkles.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.