Easy Halloween Cookies Recipe
If you’re hunting for a quick, festive treat this spooky season, you’ve got to try this Easy Halloween Cookies Recipe. Honestly, these cookies are my go-to because they’re not just adorable with all those colorful M&M’s and candy eyes but ridiculously tasty and straightforward to whip up—even if you’re new to baking. Grab your apron, and let me walk you through making some fan-freaking-tastic cookies that will wow everyone at your Halloween party or just satisfy your seasonal sweet tooth.
Why This Recipe Works
- Simple Ingredients: You’ll find everything in your pantry or nearby store, making this recipe super accessible.
- Fun and Festive: The Halloween M&M’s and candy eyes add a playful, spooky look that’s perfect for the season.
- Perfect Texture: These cookies come out chewy on the inside with just a slight crisp on the edges.
- Make Ahead Friendly: Chilling the dough builds flavor and lets you prep hours or even days ahead.
Ingredients & Why They Work
Every ingredient in this easy Halloween cookies recipe is chosen to balance texture, taste, and that perfect cookie chewiness we all aim for. I like to pick fresh butter and good-quality vanilla because it really lifts the flavor.
- All-purpose flour: The base of the cookie, it gives structure. Make sure it’s spooned and leveled for accurate measurement.
- Cornstarch (optional): Helps make the cookies extra tender without being cakey.
- Baking soda: Adds just a touch of lift so your cookies aren’t too flat.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Melted for easier mixing and to create that chewy texture.
- Brown sugar: Adds moisture and a lovely caramel note.
- Granulated sugar: Helps with spread and crisp edges.
- Egg and egg yolk: The yolk adds richness and chewiness, while the egg white helps with structure.
- Vanilla extract: The secret to warm, aromatic cookies — don’t skip this.
- Halloween M&M’s: Adds bursts of color and chocolatey fun—if you can’t find Halloween colors, just swap in your favorite colors.
- Halloween sprinkles with candy eyes: They bring that spooky cuteness and texture contrast.
Make It Your Way
One of my favorite things about this Easy Halloween Cookies Recipe is how easy it is to make your own spin on it. Whether you like extra chocolate chips or prefer to swap sprinkles for mini candy pumpkins, you’ve got room to play and make the recipe truly yours.
- Double Chocolate: I once added cocoa powder and extra chocolate chips to the dough — it’s a chocolate lover’s dream, while still keeping that festive vibe!
- Gluten-Free Version: Use a 1-to-1 gluten-free flour blend; just be sure it contains xanthan gum for structure.
- Vegan Swap: Try vegan butter and a flax egg for a friendly plant-based alternative.
- Extra Crunch: Toss in some chopped nuts, like pecans or walnuts, if you love a little texture contrast.
Step-by-Step: How I Make Easy Halloween Cookies Recipe
Step 1: Whisk Dry Ingredients Together
I always start by combining the flour, optional cornstarch, baking soda, and salt in a medium bowl. Whisking them first ensures everything distributes evenly, so your cookies bake uniformly. I set this aside while I start creaming the butter and sugars next.
Step 2: Cream Butter and Sugars Until Fluffy
This part is key. Melt your butter and let it cool slightly—too hot and it’ll scramble the eggs. Then, beat the butter with brown and granulated sugars on medium speed for about 4 minutes until light and fluffy. Trust me, giving it this time makes the cookies soft and chewy without being dense.
Step 3: Add Eggs and Vanilla
Next, add the whole egg, egg yolk, and vanilla extract. I typically pull my eggs out of the fridge ahead of time so they’re at room temp—it helps the dough mix up smoother. Beat just until combined, about 20-30 seconds. Don’t overdo it here!
Step 4: Slowly Mix in Dry Ingredients and Fold in Candy
With the mixer on low speed, gradually add the dry mix to keep the dough smooth and prevent over-mixing, which can make cookies tough. Then, turn off the mixer and fold in your Halloween M&M’s and sprinkles by hand to avoid breaking them up too much. I always pick out any M&M’s in blue and red if I can’t find Halloween colors—they add the perfect pop.
Step 5: Chill the Dough
Here’s the magic: cover the dough with plastic wrap and chill it for at least 2 hours, or overnight if you can plan ahead. Chilling helps the cookies spread less and develop deeper flavor. I usually prep this the night before a gathering, so the cookies are a breeze to bake when guests arrive.
Step 6: Scoop, Bake, and Decorate
Preheat your oven to 350°F and line a sheet with parchment paper. Using a medium cookie scoop, portion heaping tablespoons of dough into balls and space them about 2 inches apart on the pan. Bake for roughly 12 minutes until the edges gently brown. While the cookies are still warm, press a couple candy eyes and a few M&M’s on top for that extra Halloween flair—that always gets a smile from my family.
Tips from My Kitchen
- Chill Time Is Essential: Don’t skip chilling the dough—it’s the best way to get that thick, chewy texture.
- Watch the Bake Time: I set my timer for 11 minutes and check early because ovens vary; the cookies should be golden on the edges but soft in the center.
- Handle Candy Gently: Fold the M&M’s and sprinkles in by hand to keep them intact and colorful after baking.
- No Overmixing: When adding flour, just mix until combined to avoid tough cookies.
How to Serve Easy Halloween Cookies Recipe
Garnishes
I love adding extra candy eyes and a few colorful sprinkles right after baking while the cookies are still warm. It makes them look super festive and fresh. Sometimes I toss on Halloween-themed edible glitter for a little sparkle, especially if I’m gifting them.
Side Dishes
Pair these cookies with a fun Halloween punch or a spiced hot chocolate—it’s a perfect combo for chilly October nights. If you’re serving at a party, a simple fruit tray with fall flavors like apple slices and cinnamon-dusted nuts works surprisingly well alongside these sweet treats.
Creative Ways to Present
One year, I arranged these cookies on a black platter with fake spider webs and plastic spiders for a spooky effect. Another time, I packaged them in clear treat bags tied with orange and black ribbons—perfect for giving to neighbors or classroom parties. Presentation can be as fun as the baking itself!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature. They usually stay fresh for up to 5 days, and the chewy texture holds up well. If you want them extra soft the next day, a quick 5-second zap in the microwave works wonders.
Freezing
I freeze the cookie dough wrapped tightly in plastic wrap for up to 3 months. When I’m ready to bake, I let it thaw overnight in the fridge and scoop and bake as usual. This trick saves me from stress when unexpected guests pop in!
Reheating
To reheat, I pop the cookies in a preheated 300°F oven for about 5 minutes. This warms them through without drying out the edges, bringing back that fresh-baked cookie experience every time.
FAQs
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Can I use regular M&M’s instead of Halloween ones?
Absolutely! If Halloween-themed M&M’s aren’t available, just pick out blue and red from regular M&M’s or use any colors that fit your theme. The cookies still turn out delicious and festive.
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Do I really need to chill the dough?
Yes, chilling is key! It prevents the cookies from spreading too much and enhances flavor. I’ve skipped it before, but I noticed the cookies spread out too thin and lost their chewy center. So trust me, it’s worth the wait.
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Can I make these cookies dairy-free or vegan?
For dairy-free, swap the butter for a plant-based alternative and make sure your M&M’s or sprinkles are also dairy-free. For vegan, use a vegan butter substitute and a flax or chia egg to replace the eggs. The texture might be slightly different but still tasty.
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How do I keep the candy eyes from melting in the oven?
I add the candy eyes right after baking when the cookies are warm but not hot. This way, they stick well without melting. Adding them before baking tends to make them lose their shape and color.
Final Thoughts
This Easy Halloween Cookies Recipe really brings out the kid in me every time I make it. The blend of soft dough, sweet candies, and those silly candy eyes is just pure fun—and the best part? It’s so simple to make you’ll feel like a baking rockstar even if you’re running around doing a million things. So don’t hesitate—grab those ingredients, enjoy the process with a cup of something cozy, and share these treats with your favorite ghosts and goblins. You’ll see, this recipe might just become your Halloween tradition!
Print
Easy Halloween Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Halloween Cookies are festive, buttery, and loaded with colorful Halloween M&M’s and sprinkles. Perfect for a spooky celebration, they have a crispy edge with a soft, chewy center. Chilled dough helps maintain their shape while baking and enhances the flavor.
Ingredients
Dry Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch, optional
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 cup Halloween M&M’s (or substitute regular M&M’s with blue and red picked out)
- ¼ cup Halloween sprinkles with candy eyes
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the melted and cooled butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until combined, about 20 to 30 seconds.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients until just combined. Avoid over mixing.
- Add mix-ins: Fold in the Halloween M&M’s and sprinkles gently with a wooden spoon or rubber spatula.
- Chill dough: Cover the cookie dough with plastic wrap and chill for at least 2 hours, or overnight for best results.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Scoop dough: Use a medium cookie scoop to portion heaping tablespoons of dough. Shape into balls and place on the baking sheet about 2 inches apart.
- Bake cookies: Bake for 12 minutes or until edges are golden brown. While still warm, press additional candy eyes and M&M’s on top for decoration.
- Cool cookies: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze raw cookie dough wrapped in plastic wrap for up to 3 months for future baking.
- Chilling the dough is essential to prevent spreading and to develop flavor.
- You can substitute Halloween M&M’s with regular M&M’s by removing colors not fitting the theme.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
