Halloween cookies with eyes are a fun way to celebrate the season. Here are 15 recipes that you can try at home. Each one has clear steps and common ingredients. You will see different styles from simple to a bit more decorated. They are all designed to be practical for busy schedules.
Helpful Tips Before You Start
These tips will help your Halloween cookies keep their eyes in place and looking playful.
Pick Candy Eyes in Multiple Sizes
Use a mix of small and large candy eyes on the same cookie. This creates contrast and makes the faces more fun without extra work.
Add Eyes After Baking
Press candy eyes into the cookies right after they come out of the oven. The residual heat helps them stick without extra icing.
Use a Dot of Icing for Security
Pipe a tiny amount of royal icing on the back of each candy eye before placing it. This keeps eyes from falling off once the cookies cool.
Let Cookies Cool Fully Before Stacking
Wait until the cookies reach room temperature before storing them. Warm cookies can cause eyes to shift or smear.
Chocolate Chip Monster Eye Cookies
These Chocolate Chip Monster Eye Cookies turn a classic treat into a Halloween favorite. The candy eyes give each cookie a playful monster look that kids and adults enjoy.
The cookies come out chewy with pockets of melted chocolate. They suit after-school snacks, party platters, or simple baking sessions at home.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 16 candy eyes
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and creamy.
- Add the egg and vanilla extract, then mix until fully combined.
- Stir in the flour, baking soda, and salt until a dough forms.
- Fold in the chocolate chips by hand.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes until the edges turn golden.
- Remove the sheet from the oven and immediately press two candy eyes onto each warm cookie.
- Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Electric Mixer
Peanut Butter Spider Eye Cookies
These peanut butter spider eye cookies turn a classic treat into a lighthearted Halloween snack. The nutty base holds up well under the playful candy eyes, so the cookies stay sturdy enough for little hands or party trays.
The flavor stays rich and peanut-forward with a soft chew and light crunch around the edges. They suit after-school baking, costume parties, or a simple dessert that still feels festive without much extra work.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- ½ cup creamy peanut butter
- ¼ cup butter, softened
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 16 candy eyeballs
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the peanut butter, softened butter, and brown sugar until smooth.
- Add the egg and vanilla extract, then mix until combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Scoop the dough into 8 equal balls and place them on the baking sheet. Flatten each ball slightly with your palm.
- Bake for 10 to 12 minutes until the edges turn light golden.
- Remove the cookies from the oven and immediately press two candy eyeballs into the center of each cookie while they are still warm.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Vanilla Ghost Peekaboo Sugar Cookies
These ghost-shaped sugar cookies bring a lighthearted Halloween touch with their simple cutout eyes that let a bit of the dark baking sheet show through before the candy eyes are added. They bake up soft with a classic vanilla flavor and a tender crumb that holds up well for decorating. The recipe works nicely for an afternoon baking session with kids or as a last-minute treat for a small gathering.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 12 candy eyes
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with the granulated sugar until light. Add the egg and vanilla extract and mix until combined.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use a ghost-shaped cutter to cut out cookies, then use a small round cutter to remove two eye holes from each ghost.
- Place the cut cookies on the prepared baking sheet and bake for 10 to 12 minutes until the edges are lightly golden. Let them cool completely on the sheet.
- Mix the powdered sugar with the milk to make a thin icing. Pipe a small dot of icing in each eye hole and press a candy eye into place.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters
Red Velvet Vampire Bat Cookies
These red velvet vampire bat cookies stand out on a Halloween spread with their deep color and simple bat shapes. The cocoa base gives a mild chocolate taste with a slight tang, while the soft centers stay chewy after baking. Candy eyes give each cookie a playful look that fits the season without extra steps.
They suit afternoon baking sessions or small gatherings where you want a themed treat that still tastes like a classic cookie. The dough comes together quickly and holds its shape well once chilled.
Equipment
- Mixing Bowl
- Baking Sheet
- Cookie Cutter
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 16 candy eyes
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt in a bowl until evenly mixed.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg, red food coloring, vanilla extract, and cream cheese, then mix until smooth.
- Stir the dry ingredients into the wet mixture until a dough forms. Cover and chill for 30 minutes.
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut out bat shapes with a cookie cutter and place them on the sheet.
- Bake for 10 to 12 minutes until the edges are set. Press two candy eyes onto each warm cookie before they cool.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Cookie Cutter
Spiced Pumpkin Owl Eye Cookies
These spiced pumpkin owl eye cookies bring a fun Halloween twist with their round shape and two big eyes made from chocolate chips. The soft texture comes from pumpkin puree, while warm spices give them a cozy flavor that works well for fall gatherings or school parties.
They bake up golden with a slight chew and hold their playful look once cooled. Kids enjoy adding the eyes, and adults like the balance of pumpkin and spice without being too sweet.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a second bowl, beat the softened butter and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract and mix until combined.
- Stir the dry ingredients into the wet mixture until a soft dough forms.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them a few inches apart. Gently flatten each one into a circle.
- Press two chocolate chips into the top half of each cookie to form eyes.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Cool on the sheet for 5 minutes before moving to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Whisk
Double Chocolate Mummy Eye Cookies
These cookies bring a fun Halloween twist with their mummy bandage look and candy eyes. They work well for parties or handing out to trick-or-treaters because the design is simple to create yet eye-catching. The texture is chewy with a rich chocolate taste from both cocoa and chips.
The white chocolate drizzle adds a sweet contrast that pairs nicely with the dark cookie base. Kids and adults both enjoy spotting the eyes peeking through the wraps.
Equipment
- Mixing bowls
- baking sheet
- microwave-safe bowl
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup semisweet chocolate chips
- 4 ounces white chocolate, chopped
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set the dry mix aside.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg and mix until combined.
- Gradually stir the dry ingredients into the wet mixture. Fold in the chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 10 to 12 minutes until the edges are set. Let the cookies cool completely on the sheet.
- Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Drizzle the melted chocolate over each cookie in crisscross lines to create a mummy wrap effect. Press two candy eyes onto each cookie while the chocolate is still soft.
Notes
Cuisine: American
Equipment: Mixing bowls, baking sheet, microwave-safe bowl
Lemon Witch Hazel Eye Cookies
These cookies bring a simple lemon flavor to your Halloween spread. The bright citrus taste pairs with a tender, buttery base that holds its shape well after baking. Each cookie gets an eye decoration that fits the playful theme without much fuss.
They work nicely for a small gathering or as part of a cookie platter. The lemon keeps them from tasting too sweet, and the eye detail adds a light spooky touch that guests notice right away.
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup powdered sugar
- 1-2 drops green food coloring
- 8 candy eyes
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Add this to the butter mixture and mix until a soft dough forms.
- Roll the dough into eight small balls and place them on the baking sheet. Flatten each ball slightly with your hand.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.
- While the cookies cool, mix the powdered sugar with 1 tablespoon of water to make a thick icing. Add the green food coloring and stir until the color is even.
- Spread a small circle of green icing on each cooled cookie to form the iris. Press one candy eye into the center of the icing on each cookie.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wire Rack
Oatmeal Raisin Skeleton Eye Cookies
These oatmeal raisin cookies stand out at Halloween gatherings because of the candy eyes that give each one a simple skeleton look. They suit cookie swaps, school events, or an easy weekend bake when you want something familiar with a light spooky touch.
The finished cookies taste like classic oatmeal raisin treats, with chewy oats and sweet raisin pieces throughout. The eyes stay in place best when added right after baking.
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup raisins
- â…“ cup unsalted butter, softened
- â…“ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 12 candy eyes
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and brown sugar until smooth.
- Add the egg and vanilla extract, then stir until combined.
- Mix in the rolled oats, flour, baking soda, and cinnamon until a dough forms.
- Fold the raisins into the dough.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes until the edges turn golden.
- Remove the sheet from the oven and immediately press two candy eyes into each warm cookie.
- Let the cookies cool on the sheet for 5 minutes before moving them to a rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wooden Spoon
Gingerbread Frankenstein Eye Cookies
These cookies bring a fun Halloween twist with their gingerbread base and bold eye details that stand out on the plate. They work well for parties or as a simple baking project with kids when you want something festive without much fuss. The flavor stays classic with warm spices and a soft, chewy bite.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Wire Rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- Green food coloring
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. In a separate bowl, beat the butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract, then mix until smooth. Gradually stir the dry ingredients into the wet mixture until a dough forms. Chill the dough for 30 minutes. Roll the dough out on a floured surface to about 1/4 inch thick and cut into 8 rectangles. Place the rectangles on the prepared baking sheet and bake for 10 to 12 minutes until the edges firm up. Let the cookies cool completely on a wire rack. In a small bowl, stir the powdered sugar and milk into a smooth icing, then add green food coloring until the shade looks bright. Spread the green icing over each cookie and press two candy eyes into the icing while it is still wet.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Wire Rack
Matcha Green Goo Eye Cookies
These matcha green goo eye cookies stand out on a Halloween spread with their bright green color and playful eye details. The matcha gives them an earthy note that pairs well with the sweet icing accents, making them a nice change from typical sugar cookies.
The finished cookies have a tender crumb and slight crisp edges. They work well for parties or as a simple baking activity with kids when you want something festive but not overly sweet.
Equipment
- Mixing bowl
- Baking sheet
- Whisk
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons matcha powder
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 12 candy eyeballs
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk the flour and matcha powder together in a bowl until evenly combined.
- In a separate bowl, beat the softened butter and granulated sugar until light and creamy.
- Add the egg and vanilla extract to the butter mixture and stir until smooth.
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Scoop the dough into 12 small balls and place them on the prepared baking sheet, then flatten each slightly.
- Bake for 10 to 12 minutes until the edges are set. Let the cookies cool completely on the sheet.
- Stir the powdered sugar and milk together to make a smooth icing.
- Place a small dot of icing on each cooled cookie and press a candy eyeball into the center. Add a thin ring of icing around each eyeball to create a goo effect.
Notes
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Whisk
Caramel Apple Black Cat Eye Cookies
These caramel apple black cat eye cookies pair soft dough with bits of fresh apple and pockets of caramel. The dark color comes from black cocoa, which sets up a simple cat eye look once the candy eyes are added. They suit Halloween gatherings or an afternoon baking session with kids.
The finished cookies have a chewy center and a light caramel sweetness that balances the apple pieces. Black cocoa keeps the flavor mild while giving the surface the right depth for the theme.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped apples
- 1/4 cup caramel bits
- 12 candy eyes
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the flour, black cocoa powder, and baking soda in a medium bowl.
- In a separate bowl, beat the butter and brown sugar until smooth, then mix in the egg and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until a dough forms.
- Fold in the chopped apples and caramel bits until evenly distributed.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes until the edges are set.
- Press two candy eyes onto each cookie while they are still warm, then let the cookies cool on the sheet.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet
Fudgy Brownie Cyclops Cookies
These cookies bring a dense, brownie-like center with crisp edges and deep chocolate flavor. They suit Halloween gatherings or casual fall baking when you want something simple yet themed. Each cookie gets one large candy eye pressed into the center for a playful cyclops effect.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chunks
- 4 large candy eyes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, then mix until fully combined.
- Stir in the cocoa powder, flour, and salt until no dry streaks remain.
- Fold in the chocolate chunks, then scoop the dough into four equal mounds on the baking sheet.
- Bake for 12 minutes until the edges are set but the centers still look slightly soft.
- Remove the sheet from the oven and immediately press one candy eye into the center of each cookie. Let cool on the sheet for 5 minutes before moving.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Shortbread Skull Candy Eye Cookies
These shortbread skull cookies bring a light spooky touch to Halloween treats. The buttery dough bakes up crisp and tender, while the candy eyes add a simple playful detail that fits right into the season.
They work well for small gatherings or as a quick baking activity with kids. The mild vanilla flavor keeps the focus on the fun shape and the eyes.
Equipment
- Mixing bowl
- Baking sheet
- Rolling pin
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar until light and creamy. Stir in the vanilla extract.
- Add the flour and salt to the bowl. Mix until the dough comes together into a smooth ball.
- Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut or shape four skull forms by hand or with a cutter.
- Place the shapes on the prepared baking sheet. Gently press two candy eyes into each cookie.
- Bake for 12 to 14 minutes until the edges turn lightly golden. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Rolling pin
Coconut Macaroon Bat Wing Cookies
These coconut macaroon cookies bring a chewy texture and rich coconut flavor to any Halloween spread. They work well for parties or after-school treats because the bat wing shape and candy eyes give them a playful look without much extra effort.
The macaroons bake up golden on the edges while staying soft in the center. Melted chocolate adds simple wing details, and the eyes complete the fun Halloween touch.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups shredded coconut
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ¼ teaspoon salt
- ¼ cup dark chocolate, melted
- 8 candy eyes
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, egg white, and salt until the mixture holds together.
- Scoop the mixture and shape it into eight bat wing forms on the prepared baking sheet. Press gently to flatten slightly.
- Bake for 18 to 20 minutes until the edges turn golden. Let the cookies cool on the sheet for 10 minutes.
- Use the melted dark chocolate to draw wing lines on each cookie. Press two candy eyes onto each one while the chocolate is still soft.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Almond Joy Haunted House Eye Cookies
These cookies capture the coconut, almond, and chocolate taste of the classic candy bar in a simple baked treat. They work well for Halloween parties or after-school snacks when you want something sweet but not overly fussy. The finished cookies have a chewy center, light crunch from the almonds, and a chocolate topping that sets firm.
The eye decorations give each cookie a haunted house feel without requiring special tools. Kids can help press on the candy eyes once the chocolate is added.
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave-Safe Bowl
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup sliced almonds
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup chocolate chips
- 8 candy eyes
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, beat the softened butter and sugar until smooth, then stir in the egg and almond extract.
- In the same bowl, add the flour, baking powder, and salt. Mix until a dough forms, then fold in the shredded coconut and sliced almonds until evenly distributed.
- Divide the dough into 8 equal pieces and shape each into a small rectangle about 2 inches long to resemble a simple house. Place the rectangles on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 10 to 12 minutes until the edges turn light golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
- Place the chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted. Dip or spread the top of each cooled cookie with melted chocolate.
- While the chocolate is still soft, press two candy eyes onto each cookie to create the haunted house look. Let the chocolate set at room temperature before serving.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl
