Description
These festive Halloween Cookies are rich, chocolatey, and packed with colorful candy mix-ins and spooky sprinkles, making them perfect for any Halloween party or treat. The soft cocoa cookie base is enhanced with M&Ms, Reese’s Pieces, and chocolate chips, topped with festive Halloween sprinkles and candy eyeballs for a fun and delightful seasonal twist.
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
Add-ins and Toppings
- 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 Oven: Preheat your oven to 350 degrees Fahrenheit. Line two rimmed baking sheets 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 together the unsalted butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix on low speed just until a shaggy dough forms; avoid overmixing to keep cookies tender.
- Fold in Candy Mix-ins: Using a rubber spatula, gently fold in ½ cup of M&Ms Ghoul’s Mix, Reese’s Pieces, and semisweet chocolate chips until evenly distributed.
- Portion and Decorate Dough Balls: Using a 2-tablespoon cookie scoop, drop cookie dough balls onto the prepared baking sheets about 2 inches apart. Roll each scoop into a ball. Roll the top half of each ball in Halloween sprinkles, placing sprinkle-side up on the pan. Then, press the remaining 2 tablespoons of M&Ms onto the tops of the cookie balls.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the centers are just set but still soft.
- Add Candy Eyeballs and Cool: Remove the baking sheets from the oven and while the cookies are still warm, carefully press candy eyeballs onto each cookie. Allow the cookies to cool completely on the baking sheets before removing to a wire rack or serving.
Notes
- Room temperature butter helps achieve a light and fluffy creaming process for better cookie texture.
- Do not overbake; cookies will firm up as they cool but should remain soft in the center.
- Feel free to substitute candy mix-ins with other Halloween-themed candies for variety.
- Use parchment paper or silicone mats to prevent cookies from sticking and for easier cleanup.
- Press candy eyeballs on warm cookies to help them adhere properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
