Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or whisk until the mixture is light, fluffy, and slightly pale—about 3-4 minutes. You’ll notice a gentle sound of whirling and a creamy texture forming.
Add the egg and vanilla extract to the creamed mixture, then beat until fully incorporated and smooth, about 30 seconds. This will add moisture and deepen the aroma of your dough.
Gradually add the sifted flour, baking soda, and salt to the wet ingredients, mixing on low speed or folding gently until the dough comes together. It should be soft but not sticky.
Using your hands or a spoon, divide the dough into small balls about the size of a walnut. This helps the cookies spread evenly and gives a nice rustic shape.
Place the dough balls on the prepared baking sheet, leaving enough space between each for spreading. Gently flatten them just a bit with your fingers if you prefer a slightly wider cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are cracked. The smell should be warm and inviting, with a slight crispness forming around the edges.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. They will firm up and develop a beautiful crackled top.
Transfer the cooled cookies to a wire rack to cool completely. This step prevents sogginess and ensures they stay crisp around the edges.
Gently press a chocolate chip or candy into each cookie to create creepy eyes. If the eyes melt too much, chill the cookies briefly before adding the chocolates to prevent smudging.
Serve your haunted house cookies once the chocolate eyes are set. They’re perfectly imperfect with cracked tops and melting eyes, ready to delight both kids and adults alike!
