Start by adding the melted butter along with both sugars into a mixing bowl. Mix them together until smooth and well combined.

Next, mix in the vanilla extract and egg until fully integrated.

Now it's time to add in the dry ingredients—flour, salt, and baking soda. Start mixing on low speed until everything begins to come together.

Gently fold in the colorful Halloween sprinkles and chocolate chips.

Scoop out two tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for about 1.5 to 2 hours.

Once you’re ready to bake, preheat your oven to 350℉ (175℃).

Place your chilled dough balls on another lined baking sheet ensuring they’re spaced about two inches apart. Bake them for about 11–13 minutes until golden brown around the edges.

When they come out of the oven, if you're using candy eyes, place them on top of each cookie while they're still warm.

Allow your cookies to cool on a wire rack before digging in.