These easy Halloween cookies are just perfect for Halloween parties.
Chewy white chocolate chip cookies underneath, decorated with ghoulish Halloween sugar sprinkles on top! The kids will love them!
I'm not the most artistic person in the world (you only need to take a look at my gingerbread skeletons from 2010 to understand what I'm talking about 🤣), so I sometimes get a bit overwhelmed with all the fantastic Halloween themed recipes I see floating around on Pinterest (pssst, feel free to follow me on Pinterest if you don't already)!
I guessed there must be lots of Mums like me, who are, shall we say, 'artistically challenged', so I thought I'd share a Halloween recipe that IS really easy to make and that doesn't take hours and hours of intricate decorating.
These easy white chocolate chip Halloween sprinkle cookies are super simple and quick to make, but look really effective, especially when you add in a few plastic spiders, snakes and scorpions (just be careful no-one actually eats those).
✔️ Why should you try it?
- Chewy & delicious white chocolate chip cookies dressed up for Halloween
- Quick & easy to make
- Can be frozen so it's a great make-ahead recipe
- White Chocolate Chips - These perfectly sweet & delicious cookies are made with white chocolate chips or chunks.
- Plain Flour - Regular white plain flour is best for this recipe.
- Bicarbonate of Soda - Helps to give the cookies a little rise when combined with the plain flour.
- Cornflour - Makes the cookies lovely and chewy.
- Salted Butter - The slight saltiness helps to balance out the sweetness from the white chocolate and sprinkles.
- Sugar - Two types of sugar are used in these cookies, caster sugar and light brown sugar. It all helps with the chewiness factor!
- Egg - 1 egg is needed to bind all the ingredients together.
- Vanilla Extract - Helps to bring out the flavour of the white chocolate.
- Halloween Sprinkles - Whatever you can get your hands on. Edible eyes are also great to use.
Should I add sprinkles before or after baking?
I personally like to roll the cookies in the sugar sprinkles BEFORE baking, then when they come out of the oven, I flatten down with a spoon and add even MORE sprinkles on top. Sometimes the vibrant colours of the sprinkles are lost when baked, so giving them a double dose helps with that issue and ensures good sprinkle coverage.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Weigh out the flour into a bowl and add the bicarbonate of soda and cornflour.
Two: Melt the butter in your microwave and set aside to cool. Whisk in the sugars, egg, and vanilla extract.
Three: Mix the wet ingredients with the dry ingredients and stir through the white chocolate chips until a dough forms.
Four: Roll the dough into balls (I use heaped tablespoons of dough) and then roll in the sprinkles. You might find wetting your hands helps to get the sprinkles to stick. Place on a baking tray and bake for 12 minutes. Flatten down with a spoon and add more sprinkles on top whilst still warm.
⏲️ Cooking time
The thing I love most about these cookies is that they can be made and baked in under 30 minutes. Cooking time alone is just 12 minutes.
💭 Top tips
- To help the sprinkles stick to the cookie dough balls, wet your hands before forming the dough into balls and rolling in the sprinkles.
- Once the cookies are out of the oven flatten down with the back of a spoon then add a few more sprinkles and lightly press into the baked cookies.
- Add edible eyes immediately after baking to ensure they don't burn.
If you prefer, you can replace the white chocolate chips with milk chocolate chips or chopped mixed nuts.
You could add a handful of raisins or sultanas to the cookies to give them a bit of fruitiness.
The cooled cookies can be kept in a sealed container for up to 3 days. I'm pretty sure they won't last that long though.
🧊 Suitable for freezing?
These Halloween sprinkle cookies can be frozen. Just make sure they have completely cooled, then place in a sealed freezer-safe container and freeze for up to 3 months.
Some more Halloween baking inspiration for you;
- Halloween Chocolate Bark - Easy white chocolate bark decorated with Halloween sprinkles. Easy yet effective!
- Spiderweb Millionaires Shortbread - Super easy chocolate caramel shortbread made in individual cupcake cases. I made these in 2013 on my Cornish Food Blog and you can see just how far I've come from the hideous gingerbread skeletons of 2010!
- Toffee Apple Tiffin - My love of Tiffin showed no bounds when I created this Halloween version of my favourite chocolate treat (also on my Cornish food blog).
- Chocolate Honeycomb Tiffin - This no-bake tiffin recipe can easily be converted into a Halloween treat by adding Halloween sprinkles and edible eyes to the topping.
- Easy Ghost Cupcakes - Delicious, chocolate flavoured cupcakes with a hint of coffee, topped with chocolate spread and a white chocolate ghost topper. Easy enough for kids to make with a little adult help.
- Blackcurrant Liquorice Cupcakes - Seriously delicious being packed with blackcurrant flavour courtesy of a lovely jam.
- Green Witch Finger Cookies - Naturally green with hidden... spinach! You can't taste the leafy greens and they just taste like peanut butter cookies with jam 'blood'.
- Monster Eyeball Cookies - An easy Halloween treat to make with only 3 ingredients and a few minutes. They are fun for the kiddoes to make unsupervised.
- Chocolate Pecan Pumpkin Cake - A delicious light-textured and mousse-like chocolate cake with crunchy pecan pieces and hidden veg. This chocolate pecan pumpkin cake is covered in a rum flavoured cream cheese icing.
- Halloween Cheesecake Brownies - Gooey chocolate brownies with a bright orange swirl. An easy traybake for the Halloween season!
- Halloween Chocolate Drip Cake - Four layers of rich Devil’s Chocolate sponge cake with vanilla buttercream and topped with a shiny chocolate ganache glaze. It can’t fail to wow your trick or treaters!
- Halloween Mummy Brownies - Turn your favourite brownies into spooky mummies - they’re such a simple bake so they’re great for kids who want to make something easy for a Halloween party.
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Halloween Sprinkle Cookies
- 300 g Plain Flour
- ½ teaspoon Bicarbonate of Soda
- 1 tablespoon Cornflour
- 115 g Salted Butter
- 100 g Light Brown Sugar
- 100 g Caster Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 100 g White Chocolate Chips
- 75 g Halloween sprinkles
- 14 Edible Eyes
- Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line 2 baking sheets with baking paper.
- Weigh out the flour in a bowl and mix in the bicarbonate of soda and cornflour.
- Melt the butter in the microwave then whisk in the sugars, egg and vanilla extract. Whisk for a couple of minutes until everything is combined, then add the wet ingredients to the dry ingredients and give it a good mix.
- Stir through the chocolate chips and continue mixing until a soft dough forms.
- Take tablespoons of the cookie dough and roll into balls with wet hands. Roll each ball into the sprinkles then place on the baking sheet.
- Bake in the oven for 12 minutes. Immediately flatten them down with the back of a spoon or fish slice and add more sprinkles and your edible eyes if using. Lightly press everything down.
- Allow the cookies to cool for a few minutes before removing to a wire cooling rack.