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Spooky Chocolate Chip Cookies Recipe

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3.9 from 8 reviews

Delightfully festive and easy to make, these Spooky Chocolate Chip Cookies combine a soft cookie base with creamy buttercream frosting, perfect for Halloween or any fun occasion. Made from a simple cookie mix and topped with colorful sprinkles and optional food dye, they offer a playful twist on classic chocolate chip cookies.

Ingredients

Cookie Dough

  • 1 box Pillsbury Purely Simple™ Chocolate Chip Cookie Mix
  • 1/2 cup unsalted butter (room temperature)
  • 1 egg
  • 1/3 cup festive sprinkles (optional)

Buttercream Frosting

  • 1 cup unsalted butter (softened)
  • 3 1/4 cups powdered sugar (sifted)
  • 1 1/2 teaspoons pure vanilla extract
  • 1–2 tablespoons milk
  • Gel food dye (optional)
  • Festive sprinkles for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy cookie removal.
  2. Mix Cookie Dough: In a large bowl, use an electric mixer to combine the chocolate chip cookie mix, 1/2 cup of room temperature unsalted butter, and one egg until a soft dough forms.
  3. Add Sprinkles: If using, gently fold in the festive sprinkles to evenly distribute them within the dough without overmixing.
  4. Spread Dough: Evenly spread the cookie dough into the prepared baking pan, smoothing the surface with a spatula.
  5. Bake Cookies: Place the pan in the preheated oven and bake for 23-25 minutes until the cookies are set and lightly golden around the edges.
  6. Cool Cookies: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature before frosting.
  7. Prepare Buttercream: Using a stand mixer fitted with a paddle attachment or an electric mixer in a large bowl, cream 1 cup softened butter on medium-high speed for about 6 minutes until light and fluffy.
  8. Add Sugar and Vanilla: Reduce mixer speed to low and slowly add sifted powdered sugar, beating until well combined. Add vanilla extract and 1 tablespoon milk, mixing until moistened.
  9. Adjust Consistency: If frosting is too thick, add milk 1 teaspoon at a time until desired smooth and spreadable consistency is achieved. Then beat on high speed for about 5 minutes to make the frosting fluffy.
  10. Color Frosting (Optional): If desired, add gel food dye to the buttercream and mix until color is evenly blended.
  11. Frost Cookies: Spread the prepared buttercream evenly over the cooled cookie bars or cut the bars into small circles and pipe frosting on top.
  12. Garnish: Top with additional festive sprinkles for a fun, colorful presentation before serving.

Notes

  • For best results, ensure butter is softened to room temperature before mixing to achieve the perfect dough and frosting texture.
  • Use gel food dye sparingly as it is concentrated and will yield vibrant colors without thinning the frosting.
  • You can customize the sprinkles and colors to fit any holiday or theme beyond Halloween.
  • Make sure cookies are completely cool before frosting to prevent the buttercream from melting.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://lauracooks.com/spooky-chocolate-chip-cookies-recipe/