Halloween Cookies

For Halloween cookies from scratch, the classic Nestlé® Toll House® Original Chocolate Chip Cookies recipe is an ideal base. Stir in festive mix-ins like Butterscotch Morsels, orange candy-coated chocolates, or candy eyes right after baking while the cookies are still warm. For a quicker route, Nestlé® Toll House® Refrigerated Cookie Bar Dough works beautifully. Bake and cool as directed, then pipe on spooky icing spiders or drizzle melted white morsels across the top. 

Nestlé® Toll House® Eyeball Monster Cookies start with a rich cocoa dough. Mix together flour, Nestlé® Toll House® Baking Cocoa, butter, sugars, and Mini Semi-Sweet Morsels. Scoop the dough into balls on a baking sheet and press decorative candy eyeballs firmly into the tops. Bake at 350°F for 9 to 11 minutes, until the edges are set and the centers look just barely done. 

Homemade edible eyeballs are a fun project and genuinely straightforward. Pipe small round dots of melted Nestlé® Toll House® Premier White Morsels onto wax paper or directly onto cooled baked cookies. Before the white chocolate sets, press a Nestlé® Toll House® Mini Semi-Sweet Chocolate Morsel into the center of each dot to form the pupil. Let them cool until firm before using. 

The key is timing. For meltable candy decorations like candy corn or candy eyeballs, press them gently into the tops of the cookies immediately after the baking sheet comes out of the oven—while the cookies are still warm and soft enough to hold the decorations in place. If decorating with frosting or royal icing, let the cookies cool completely on a wire rack first, so the icing doesn't slide or bleed. 

Nestlé® Toll House® Refrigerated Cookie Dough works well for cutout cookies with a little prep. Start by chilling the dough in the refrigerator for at least 30 minutes—this makes it much easier to roll out evenly. Lightly flour your hands, rolling pin, and work surface, then roll to about 1/4-inch thickness. Cut into Halloween shapes and bake on parchment paper as directed.