So far it seems that I have escaped the making of my chocolate ginger bat cookies this year. I think my daughter has been too busy with school and cheer that she hasn’t had the time to remember to ask me for them. And that’s totally find with me because that means that I have the time to make other Halloween inspired cookies - like these Giant Halloween Cookies!

These cookies are HUGE. I’m taking thick AND bigger than my spread out hand. That’s why I listed them as two servings per cookie. But, don’t let that stop you. These cookies are so good that you’ll want to eat the whole thing.

One of my favorite things about these cookies is that you can make these with whatever Halloween sprinkles or candies that you might have on hand. I had a very hard time deciding between these colorful ones and some ‘blood and bone’ sprinkles and candies that I have. But! I went with the more colorful ones this time.

No matter the color choice, these cookies are sure to be a hit this Halloween!

Giant Halloween Cookies

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 25 MinInactive time: 15 MinTotal time: 50 Min

Giant cookies are that are full of Halloween candies, chocolate, and sprinkles - oh, my! They're so delicious they're scary!

Ingredients

2 1/4 C. Flour
1 1/2 Tsp. Corn Starch
1 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 C. Butter
1/4 C. + 2 Tbsp. Brown Sugar/Sweetener Blend
1/4 C. Sugar
1/4 C. Natural Sweetener
1 Whole Egg
1 Egg Yolk
2 Tsp. Vanilla Extract
1 1/2 C. Chocolate Candies & Sprinkles

Instructions

Preheat the oven to 325 degrees F. and line some baking sheets with parchment or silicone baking mats.
Whisk the 2 1/4 C. flour, 1 1/2 Tsp. corn starch, 1 Tsp. baking soda, and 1/2 Tsp. salt together in a medium bowl; set aside.
In the base of a stand mixer or another medium bowl, beat together the 3/4 C. butter, 1/4 C. + 2 Tbsp. brown sugar blend, 1/4 C. sugar, and 1/4 C. natural sweetener for about 2 minutes.
Add in the egg, the egg yolk, and the 2 Tsp. vanilla extract. Beat on medium-high speed until well combined.
Scrape down the sides and beat in the flour mixture at a low speed.
Beat in the 1 1/2 C. chocolate chips, sprinkles, and Halloween colored chocolate candies.
Divide the dough into even 1/2 c. scoops to make about 6 giant cookies.
Place them on a baking sheet about 6” apart and bake for 20-25 minutes or until the edges and top are slightly browned.
Cool the cookies on the baking sheet for about 15 minutes then transfer to a wire rack to continue to cool completely.

Nutrition Facts

Calories

323.89

Fat (grams)

19.05

Sat. Fat (grams)

11.46

Carbs (grams)

41.74

Fiber (grams)

1.92

Net carbs

39.82

Sugar (grams)

16.77

Protein (grams)

4.21

Sodium (milligrams)

302.64

Cholesterol (grams)

61.39

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher