Put a huge smile on everyone’s face with these Smiley Face Chocolate Chip Cookies. These thick, soft, bakery-style cookies have crisp golden edges, irresistibly chewy centers, and plenty of melty chocolate chips. The playful candy eyes turn a classic chocolate chip cookie into an adorable dessert that’s perfect for family gatherings, parties, bake sales, or anytime you want to bring a little extra joy to the table.
It’s hard not to smile when you’re faced with a plate of freshly baked chocolate chip cookies… especially when they’re smiling right back at you.
There’s just something about these Smiley Face Chocolate Chip Cookies that melts my heart.
I brought a batch to a family dinner along with several other desserts, and they were the first treats to disappear. That really didn’t surprise me, though. These cookies are made using the best chocolate chip cookie recipe I’ve ever tried—one from Cook’s Illustrated that produces thick, bakery-style cookies with incredible flavor and texture.
There are so many different styles of chocolate chip cookies out there—from thin and crispy to soft and cakey to extra gooey in the middle. Honestly, I’d never turn down any of them. But my personal favorite will always be these bakery-style cookies.
They bake up beautifully with crisp edges, soft chewy centers, and a rich buttery flavor with subtle hints of caramel. And when they’re still slightly warm from the oven, the chocolate chips melt into the most wonderful pockets of chocolate.
My family would have been perfectly happy with plain chocolate chip cookies, and they definitely would have devoured them just the same. But I do think these smiling cookies helped brighten the mood at the table just a little bit more.
For this batch, I made extra-large cookies and used jumbo ¾-inch candy eyes to create the faces. You can absolutely make your cookies smaller and use mini candy eyes if you prefer. But there’s something especially fun about serving one big smiling cookie for dessert.
Because really… who wouldn’t smile back?
Tips for Making the Best Smiley Face Chocolate Chip Cookies
Don’t overbake the cookies.
For soft, chewy cookies, remove them from the oven when the edges are golden, but the centers still look slightly underbaked. They will continue to set as they cool.
Use large scoops for bakery-style cookies.
A large cookie scoop helps create thick cookies with soft centers and crisp edges.
Space cookies well on the baking sheet.
Large cookies need room to spread. Leave at least 3 inches between each scoop of dough.
Use good-quality chocolate chips.
The chocolate flavor really shines in these cookies, so using a high-quality brand makes a noticeable difference.
Add the smiles after baking.
You can draw the smiles with melted chocolate, chocolate frosting, or even a small tube of decorating icing.
Supplies
Items used to create this project are available on Amazon.com (commission earned for sales)
Wilton Candy Eyeballs, Grea...Shop on Amazon
White And Black ½-Inch Ca...Shop on Amazon
How to decorate Smiley Face Chocolate Chip Cookies
- Attach two candy eyes to each cookie using melted confectionery coating.
- Pour the remaining coating into a squeeze bottle or small zip-top bag.
- Pipe smiles onto cookies.
- Let the candy coating harden.
These really aren't much more work than plain cookies, and they look so adorably cute.
Related Recipes
If you liked this Kid's Recipe, then be sure to check out these other fascinating recipes that your little ones will love!
Recipe
Take a delicious chocolate chip cookie to the next level and add a cute smile to it!
- 12 tablespoons unsalted butter (170 grams), softened
- 1 cup packed brown sugar (208 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 ⅛ cup all purpose flour (272 grams), unbleached is best
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 ounces semi-sweet or bittersweet chocolate chips (340 grams)
- 36 Jumbo Candy Eyes
- 4 ounces dark confectionery coating (113 grams), melted
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Cream butter, brown sugar and granulated sugar and beat on medium speed for about a minute until well blended. Add egg, egg yolk, and vanilla and beat until fully incorporated.
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Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.
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Fold chocolate chips into the batter.
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Scoop out 16-18 cookies, about ¼ cup of dough for each. Place cookies on parchment paper lined baking sheets. Refrigerate for 30-60 minutes.
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Pre-heat oven to 350 degrees Fahrenheit.
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Bake cookies one tray at a time, for 12-16 minutes. The cookies should begin to set around the edges, be light golden brown, yet still be soft in the center.
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Allow cookies to cool completely.
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Attach two candy eyes to each cookie using melted confectionery coating.
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Pour remaining coating into a squeeze bottle or small zip top bag.
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Pipe smiles onto cookies. Let the candy coating harden.
Store your chocolate chip cookies in an airtight container at room temperature for up to 5 days.
You can bake and then freeze these cookies for up to 3 months, but do not decorate them first. Decorate them once the cookies have thawed.
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Jamie says
My 2yo asked to make "happy face cookies" one day and we found your recipe! The cookies were delicious and we will definitely make them again. Thank you!
Beth Klosterboer says
I'm glad you enjoyed the cookies! They always make me happy.
Jamie says
My 2yo asked to make "happy face cookies" today so I went straight to Google for inspiration and we landed on your recipe. The cookies are very fluffy and yummy. We didn't have chocolate chips so we used mini m&m's; other than that, we stayed true to recipe. We didn't have melting chocolate for the face so we improvised with sweeze tube gel frosting. Thanks for the fun and yummy recipe. I have no doubt we will make these again.
Beth says
Ah, that is so sweet! I'm so glad you are your little one enjoyed making and eating these cookies. I think your substitutions were great and I'm sure they turned out super cute.
David @ExploreFeelGood says
Love it!!
Keep up the good work Beth 😉
Hi from France
Beth says
Thank you so much, David!
Anonymous says
I'm sure these are going to be lovely, but not being based in the USA (I'm in the UK), I can convert Fahrenheit to Centigrade OK, but I've no idea what 'cups' are! Can anyone please supply the measurements in grams? Thanks!
beth says
Here are the conversions -
12 tablespoons unsalted butter, softened = 170 grams
1 cup packed brown sugar = 220 grams
1/2 cup granulated sugar (white sugar) = 100 grams
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract = 8 grams
2 1/8 cup all purpose flour (unbleached is best) = 272 grams
1/2 teaspoon salt = 2 grams
1/2 teaspoon baking soda = 2 grams
12 ounces semi-sweet or bittersweet chocolate chips = 340 grams
Mitzi says
ok- this is just the cutest thing ever! I am so buying these jumbo candy eyes. If you have a chance, hop over and share with Motivation Monday, too-thanks
http://writtenreality.com/motivation-monday-linky-party/
Marie says
Those are too cute and so delicious looking!
Jennifer Johnson says
So cute! Love this
Crochet Hooks says
so many happy desserts here 🙂 I would love a smiley face cookie!
Cara says
Well slap me silly, aren't these just so much fun?? I love it! I have a bunch of sugar eyes begging to be chocolate glued to cookies now 🙂