Halloween M&M Cookies
Halloween M&M cookies are an easy and delicious cookie recipe that is perfect for your next Halloween party! The cookies are crisp on the edges, chewy in the middle, and are packed with semisweet chocolate chips and Halloween M&M candies. These Halloween treats will not last long!
Ingredients for Halloween M&M Cookies
- Unsalted butter – Room temperature.
- Dark brown sugar – Dark brown sugar makes chewy chocolate chip cookies and provides that classic cookie flavor. You can substitute with light brown sugar.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract for the best vanilla flavor.
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips – You could also use milk or dark chocolate chips.
- Halloween M&M candies – I love using the Ghoul’s mix M&Ms which is a mix of orange, purple, and yellow-green.
How to Make Halloween M&M Cookies
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms. Stir in the chocolate chips and Halloween M&Ms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough for 30 minutes.
- Prep: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the cookie dough balls on the prepared baking sheets allowing room for spreading. Bake the cookies for 12 to 13 minutes until slightly golden brown on the edges. Allow the cookies to sit on the pan for two minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to baking the best batch of Halloween cookies.
- Be sure to chill the cookie dough before baking. If you skip the chilling, the cookies will spread out too much and the cookies will be thin.
- To make the cookies perfectly round, use the back of a spoon to gently nudge the edges of the cookies immediately when they are removed from the oven. You could also swirl a large round cookie cutter around the cookies to make them perfectly round.
- Press additional chocolate chips and M&Ms into the cookie dough balls before chilling to give the cookies a bakery-quality appearance.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Store the cookie dough balls in a resealable storage bag in the refrigerator for up to 2 weeks and bake as directed.
- You can also store the cookie dough in the freezer for up to 3 months. Place the cookie dough in the refrigerator until the cookie dough is thawed but firm and bake as directed.
Can I use other mix-ins?
- Yes! You can substitute the semisweet chocolate chips with white chocolate chips, peanut butter chips, Halloween sprinkles, or any other mix-in you prefer. Stick to a total of 2 cups of mix-ins.
Other Halloween Cookie Recipes You Will Love
- Halloween chocolate M&M cookies
- Chocolate chip cookies
- Halloween monster cookies
- Monster cookies
- Halloween cookie cake
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Halloween M&M Cookies
Yield: 26 cookies
Halloween M&M cookies are an easy and delicious cookie recipe that is perfect for your next Halloween party! The cookies are crisp on the edges, chewy in the middle, and are packed with semisweet chocolate chips and Halloween M&M candies. These Halloween treats will not last long!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (180 g) semisweet chocolate chips plus more for adding on the top of the cookies
- 1 cup (160 g) Halloween M&M candies plus more for adding on the top of the cookies
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips and Halloween M&Ms until well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional chocolate chips and M&Ms into the dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center.
- Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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