Description
Celebrate Halloween with these festive Halloween Cookies packed with rich cocoa, colorful M&Ms, Reese’s Pieces, chocolate chips, and spooky sprinkles. Soft, chewy, and perfectly sweet, these cookies are decorated with candy eyeballs for an extra fun touch, making them ideal for parties and trick-or-treat snacks.
Ingredients
Scale
Cookie Dough
- 1 stick unsalted butter (8 tablespoons) at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Mix-ins & Decorations
- ½ cup plus 2 tablespoons M&Ms Ghoul’s Mix
- ½ cup Reese’s Pieces
- ½ cup semisweet chocolate chips
- ⅓ cup Halloween sprinkles
- 2 tablespoons candy eyeballs
Instructions
- Preheat and Prepare Pans: Preheat oven to 350 degrees F. Line 2 rimmed baking pans with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar at medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until well combined, ensuring a smooth batter.
- Incorporate Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the bowl. Mix on low speed until a shaggy dough forms, making sure everything is evenly combined.
- Fold in Mix-ins: Using a rubber spatula, gently fold in ½ cup M&Ms, Reese’s Pieces, and semisweet chocolate chips evenly throughout the dough.
- Scoop and Roll Dough: Using a 2 tablespoon cookie scoop, portion out dough balls about 2 inches apart on the prepared pans. Roll each scoop into a ball to ensure uniform shape.
- Add Sprinkles and Toppings: Roll the top half of each dough ball in Halloween sprinkles and place them back on the pan sprinkle-side up. Press the remaining 2 tablespoons of M&Ms onto the tops of each ball for extra color and texture.
- Bake Cookies: Transfer the baking pans to the oven and bake the cookies for 10 minutes or until the centers are just set but still soft.
- Decorate with Candy Eyeballs: Remove the pans from the oven and transfer to a cooling rack. While the cookies are still warm, carefully press candy eyeballs on top of each cookie.
- Cool Completely: Allow the cookies to cool completely on the pans before serving to let them set perfectly and hold their shape.
Notes
- For extra chewy cookies, avoid overbaking; remove them just when the centers set.
- Substitute M&Ms and Reese’s Pieces with your favorite Halloween-themed candies to customize flavors.
- Use room temperature butter for easier creaming and better texture.
- Parchment paper or silicone baking mats help prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
