In a large mixing bowl, blend the softened melted butter with granulated and light brown sugar using a hand mixer on medium speed until creamy and well combined (about 2-3 minutes). Add in one large room temperature egg and a splash of pure vanilla extract, mixing until smooth.

Gradually mix in the all-purpose flour, baking soda, and salt at low speed until just incorporated, about 1-2 minutes.

Fold in the chocolate chips and Halloween sprinkles gently with a spatula until evenly distributed.

Scoop dough into 2-tablespoon sized balls and place on a lined baking sheet, leaving space between each. Cover with plastic wrap and chill in the refrigerator for 1.5 to 2 hours.

Preheat your oven to 350°F (175°C). Arrange chilled dough balls on a lined baking sheet, leaving 2 inches apart. Bake for 11-13 minutes or until edges are golden brown.

Remove from oven and immediately press candy eyes into the center of each warm cookie. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.