When Halloween rolls around, there’s no better excuse to load up your cookies with candy. These Small Batch Loaded Halloween Chocolate Chip Cookies are chewy, gooey, and stuffed with chopped Reese’s cups, Halloween Oreos, melty chocolate, and sprinkles. This easy recipe makes just 8 cookies, the perfect festive treat when you need a little something!
If you’re a daily sweet treat lover like myself, you need these in your life! They can be made with any of your favorite candy or sandwich cookies, get creative. A small batch recipe is near and dear to me because I can get my sweet fix without having dozens of cookies on hand, that I know darn well I’m going to eat!
This can be a fun recipe for kids to get involved with, let them pick what Halloween candy and sprinkles they want to incorporate and bake them together! Find all of my Halloween treat recipes here for more inspiration or try these small batch chocolate chip cookies (this recipe makes 2 large cookies or 4 regular sized!).
Why You’ll Love These + Rachel’s Tips
Small Batch Magic: This recipe makes just 8 cookies, perfect when you want a festive treat without dozens of leftovers.
Fully Loaded: Packed with Reese’s cups, Halloween Oreos, melty chocolate, and sprinkles for a cookie that’s chewy, gooey, and full of surprises. Great when you’re at the end of all that trick or treat candy!
Festive Fun: Bright orange and black sprinkles make these cookies a showstopper on any Halloween dessert table or tray.
Mix and Match: Don’t be afraid to swap in other Oreos, candies, or seasonal sprinkles to fit the occasion.
Pro Tip: Press extra chunks of Oreo and Reese’s onto the tops of the cookies right after baking so they look extra loaded and bakery-style. An extra topping of sprinkles or flaky sea salt after baking never hurt either.
Key Ingredients
Unsalted Butter: Melted for easy mixing and extra chewy cookies.
Granulated Sugar: Gives structure and crisp edges.
Brown Sugar: Adds moisture and rich caramel flavor,
Egg: Room temperature helps everything mix smoothly.
Vanilla Extract: Adds warmth and depth. Almond extract is a fun optional twist.
All-Purpose Flour: The best choice for structure, don’t swap for anything else.
Semi-Sweet Chocolate Chunks: Classic gooey chocolate pockets, chips work too.
Oreo Cookies: Use 5–6 Halloween Oreo, chopped into chunks for fun pops of color and crunch.
Reese’s Peanut Butter Cups: About 4–5 mini cups, chopped.
Halloween Sprinkles: For a festive finishing touch and extra color.
How To Make The Halloween Cookies
Let’s talk a little about how to make these Small Batch Loaded Halloween Chocolate Chip Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients, add in dry ingredients.
- Fold in add-ins. Chill, scoop, bake , and enjoy!
- In a mixing bowl combine melted butter, sugars, egg, and vanilla. Mix until combined.
- Mix in flour, baking soda, and salt until evenly combined. Gently fold in the chocolate, Oreos, peanut butter cups, and sprinkles. Cover and chill for 20 minutes.
- Use a portion scoop or spoon to scoop 8 cookie dough scoops, form into balls, and place on a sheet pan, about 3″ apart. Bake at 350 degrees F for 9-11 minutes, until golden brown.
- Remove from the oven, if desired sprinkle with a pinch of flaky sea salt, and allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling.
Tips for Perfect Cookies
Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
Small Batch Loaded Halloween Chocolate Chip Cookies
Equipment
Ingredients
- 4 tbsp Unsalted butter, melted
- 3 tbsp Granulated Sugar
- 4 tbsp Brown Sugar, packed
- 1 whole Egg , room temperature
- 1 tsp Vanilla Extract
- 1 cup All-purpose flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 4 oz. Semi-sweet chocolate chunks
- 5-6 Halloween Oreos, chopped
- 4-5 Reese's Peanut Butter cups, chopped
- Halloween sprinkles
Instructions
- In a mixing bowl combine melted butter, sugars, egg, and vanilla. Mix until combined.4 tbsp Unsalted butter, 3 tbsp Granulated Sugar, 4 tbsp Brown Sugar, 1 whole Egg , 1 tsp Vanilla Extract
- Mix in flour, baking soda, and salt until evenly combined. Gently fold in the chocolate, Oreos, peanut butter cups, and sprinkles. Cover and chill for 20 minutes.1 cup All-purpose flour, 1 tsp Baking Soda, 1/2 tsp Salt, 4 oz. Semi-sweet chocolate chunks, 5-6 Halloween Oreos, 4-5 Reese's Peanut Butter cups, Halloween sprinkles
- Use a portion scoop or spoon to scoop 8 cookie dough scoops, form into balls, and place on a sheet pan, about 3" apart. Bake at 350 degrees F for 9-11 minutes, until golden brown.
- Remove from the oven, if desired sprinkle with a pinch of flaky sea salt, and allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling.
Notes
More Tips:
- Use Room Temperature Ingredients: Let the eggs and butter come to room temp before mixing for the smoothest dough.
- Don’t Overbake: Pull the cookies when the edges are set but the centers still look a little soft, they’ll finish baking on the sheet for that gooey texture.
- Mix-Ins: You can swap in candy corn, M&M’s, or any seasonal candy you love. Perfect for leftover trick or treat candy.
- For Thicker Cookies: Chill the dough for 20–30 minutes before baking. This helps keep them from spreading too much.
- Festive Finish: Press a few extra chunks of Oreo and Reese’s on top of the cookies right after baking so they look extra loaded and bakery-style.
Nutrition
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Storage & Recipe Variations
Storage: Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or unbaked dough balls in a freezer bag for up to 2 months. To enjoy later, thaw at room temperature or warm in the microwave for a few seconds to bring back that soft, gooey texture.
Recipe Variations:
- Oreos: Swap Halloween Oreos for peppermint Oreos at Christmas, red velvet for Valentine’s, or birthday cake Oreos for celebrations, or stick with regular.
- Candy Swaps: Replace Reese’s with M&M’s, candy corn, kit kat, or chopped Snickers for a new twist.
- Bigger Batch: Double the recipe if you need more than 8 cookies for a party.
- Festive Sprinkles: Switch up the sprinkle colors to match the season or event!
- Mini Cookies: Use mini Oreos and smaller scoops of dough for bite-sized party treats.
Recipe FAQs
Yes, this small batch cookie should be chilled for 20-30 minutes so the fat has time to set back up. This helps the cookies from spreading too much.
I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days.
Yes! You can double this recipe if you want more cookies, use the recipe adjuster on my recipe card!
These are best the day of, but you can store extras in an airtight container at room temp for up to 2 days. Rewarm in the microwave for 8–10 seconds to bring back the gooey texture.
Absolutely. Use any leftover Halloween candy you love, chopped Reese’s, M&M’s, candy bars like kit kat or snickers, or extra chocolate chunks all work well. Aim for about the same total amount of mix-ins.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
