Small Batch Loaded Halloween Chocolate Chip Cookies
Chewy, gooey, and packed with spooky touches, these small batch loaded Halloween cookies are filled with chopped Reese’s cups, Halloween Oreos, chocolate chunks, and sprinkles. The recipe makes just 8 cookies, perfect when you want a fun holiday treat without a huge batch or when you have leftover Halloween candy to use up!
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
*If the cookies spread too much, use a round cookie cutter to gently scoot into a perfect circle while still warm.
*Any type of chocolate will work in these cookies!
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
Serving: 1cookieCalories: 309kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 17mgSodium: 346mgPotassium: 154mgFiber: 2gSugar: 23gVitamin A: 188IUVitamin C: 0.03mgCalcium: 26mgIron: 3mg