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Halloween Werewolf Chocolate Chip Cookies

These playful cookies combine classic chocolate chip cookie flavor with a fun Halloween twist, featuring candy eyeballs and claw marks.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened to room temperature Ensure butter is cool and not greasy.
  • 3/4 cup packed light brown sugar Can be substituted with dark brown sugar for added flavor.
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsps pure vanilla extract
  • 2 3/4 cups all-purpose flour, spooned and leveled Can be substituted with gluten-free flour.
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt Reduce if using salted butter.
  • 2 1/2 cups semisweet chocolate chips, divided Mini chocolate chips can be used for a different texture.
  • 48 pieces candy eyeballs
  • black decorating gel For decorating claw marks.

Method
 

Preparation
  1. Beat the unsalted butter, light brown sugar, and granulated sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
  4. Add the dry mixture to the butter mixture on low speed, mixing just until combined.
  5. Fold in 2 cups of chocolate chips by hand to prevent overworking the dough.
Chilling
  1. Cover the dough and refrigerate for at least 30 minutes to help maintain cookie shape and deepen flavor.
Baking
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Scoop the dough into 2-tablespoon portions, rolling into balls and pressing a few of the remaining chocolate chips into the tops.
  3. Place the dough balls about 2 inches apart on the baking sheets and bake for 10 to 11 minutes until edges are golden and centers look soft.
  4. Press 2 candy eyeballs into the top of each warm cookie.
  5. Use the black decorating gel to add claw marks after cookies have cooled.

Notes

Cookies can be stored in an airtight container at room temperature for up to 1 week or refrigerated for 5-7 days. Dough can be frozen for up to 3 months.