If you’re looking for a laid-back, slightly spooky baking adventure, you’re in the right spot. So last Halloween, I decided—maybe for the fourth year running? honestly lost count—to whip up a batch of these Halloween Chocolate Chip Cookies. Started as a way to use up some orange and black candies, now it’s just a non-negotiable tradition. My kids (and my neighbor’s kid, who always seems to magically appear at cookie time) go bonkers for them. Oh, and I still remember the time I swapped salt for sugar by accident. Yeah, don’t do that. Cookies tasted like the ocean in October, haha.

Why You’ll Love These (And When I Make Them)

I bake these whenever I see the first pumpkin on a porch (no shame in starting a bit early, is there?), or if we’re running low on quick treats for lunchboxes. There’s something about those little bursts of color from Halloween M&Ms that just…I dunno, make me feel like a fun parent, even if I’m just sneaking dough right out of the bowl again (guilty, but hey, who isn’t?). They’re soft, chocolatey, colorful—and oddly empowering if you’ve ever survived a failed batch and learned to laugh about it.

What You’ll Need (And What I Sometimes Substitute)

2 1/4 cups all-purpose flour (I’ve tried half whole wheat; it’s…fine, but stick to white for the classic chewyness)
1 cup unsalted butter, softened (my grandma swears by Kerrygold, but let’s be honest, supermarket brand’s just as tasty)
1 cup brown sugar, packed (dark or light—it’ll work. I’ve even mixed them when I was short. No disasters.)
1/2 cup granulated sugar
2 large eggs (medium in a pinch—I sometimes wonder if anyone notices?)
1 tsp vanilla extract (yeah, the real stuff is magic, but use the artificial kind if that’s all you have; life’s too short)
1 tsp baking soda
1/2 tsp salt (if you only find salted butter in the fridge just skip this—tried and tested, works out fine!)
1 1/2 cups semisweet chocolate chips
1 cup Halloween chocolate candies (M&Ms or Reese’s pieces—go wild!)
Optional: 1/2 cup chopped pecans or walnuts (honestly, I rarely bother ‚ but every so often someone likes the crunch)

Baking Steps (My Way, Not the Professional Way)

Cream together the butter, brown sugar, and granulated sugar till it’s light and fluffy. I use a hand mixer because, well, I left my fancy stand mixer at my mum’s five years ago and never got it back. If you’re using a spoon, it’ll just take a little more elbow grease.
Add the eggs, one at a time, and vanilla extract. Make sure you scrape the sides; this is about when I start wondering where I put the chocolate chips (usually hiding behind the flour).
In a separate bowl, whisk flour, baking soda, and salt. But actually—I’ve mixed it all straight in when I’m lazy, and nothing’s exploded yet.
Slowly add the dry mix to the wet ingredients. Eventually you’ll have a dough that’s—well, sticky. This is when I sneak a small taste. Just making sure it’s not salty again, promise.
Fold in chocolate chips and candies. Reserve a small handful—someone on a baking blog (might’ve been Sally’s Baking Addiction) once said to press some extra on top before baking for looks, and they’re right. Check her cookie tips.
Scoop heaping tablespoon-sized balls onto a parchment-lined baking tray. If you don’t have parchment, just grease up that tray (I once “invented” pan cookies this way because parchment was MIA).
Bake at 350°F (about 175°C) for 10-12 minutes. Watch the edges—not the clock; once they’re just a bit golden but the centers look puffy, pull them. If you wait for brown all over, they’ll be crunchy. Unless that’s your thing.
Cool on tray for 5 minutes, then move to a rack. Unless you can’t wait, in which case, who am I to judge? (Just don’t burn your tongue. Yes, I’ve done that more than I care to admit.)

My Honest Cookie Notes

The dough freezes surprisingly well—if you’re not eating it straight form the bowl, I mean. But maybe that’s just in our house.
If you add too many candies, they get weirdly chewy, and some will melt. Looks kind of haunted though, which is on-theme, right?
Sometimes I use orange food coloring for half the dough—tastes the same; looks ridiculous.

Crazy Variations I’ve Tried

Swapped in white chocolate chips AND dark cocoa powder. Less spooky, more gourmet (my sister liked them, kids…not so much).
Tried subbing in raisins once—major mistake. Don’t do it. My husband claims it’s a crime against Halloween.
Chilled the dough for 48 hours once because I forgot it—actually improved the flavor! So maybe planned “forgetting” is the hack here?

Do You Need Fancy Equipment?

Honestly, a baking tray and a spoon get you there. Parchment paper’s handy, but if you don’t have any, just grease up whatever you’ve got (my old roommate even used a pizza stone once—wild but it worked). Don’t stress about mixers either—muscles do the trick!

Storing (Or, Not Really, Because They Go Fast)

Airtight container, they’ll last 3-4 days. But in my house? They’re a distant memory about 24 hours after baking. You can freeze them too—if you manage to resist, which I sure can’t.

How I Serve ‘Em (And a Little Tradition)

Big mug of hot chocolate, Halloween movie night, or just as a peace offering after a rough day (works wonders, trust me). My uncle dips his in orange soda, which is…questionable but to each their own.

Stuff I Learned The Hard Way (Pro Tips…Sorta)

Don’t rush the butter softening. I stuck mine in the microwave and, well, puddle city. Cookies never set right after that.
Bake one tray at a time. I tried two—swapping racks halfway—and honestly, one always ended up lopsided. So, patience.
The more candies on top, the better they look (actually, I find it works better if you only do a few so they don’t crack off after cooling…your call though).

Some Actual Questions I’ve Heard (And My Not-So-Perfect Answers)

Can I use oil instead of butter? You probably can, but I tried once and it was kinda bland—it missed that buttery flavor. Will they work? Yeah, but they’re just cookies, not magic.
Why don’t my cookies stay soft? Might be overbaked, or maybe your oven runs hot (mine’s a total wild card). You could try taking them out a minute early.
“Is it really okay to eat raw dough?” Look, I’m not a doctor! Officially, no. Unofficially…I always have. Use pasteurized eggs if you worry.
Can I get away with not chilling the dough? Absolutely, and actually, I’m too impatient most days. That said, chilling makes ’em thicker. But life’s short, right?
Are these better the next day? I think so, but honestly—there’s rarely leftovers long enough to test that theory. Maybe your family’s less ravenous.

One last thing, and it’s not really about the cookies: If you spill flour everywhere, take a deep breath, put on a silly playlist, and just keep going. It’s Halloween, after all—nobody’s asking for perfection, just something sweet, messy, and made with a little heart. Happy baking!

Halloween Chocolate Chip Cookies: My Easy, Spooky Family Recipe