Description
These festive Halloween cookies combine rich cocoa, colorful candy mix-ins, and fun sprinkles to create a delicious treat perfect for spooky celebrations. With a soft, chocolatey base and playful toppings like candy eyeballs and M&Ms, these cookies are sure to delight kids and adults alike.
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 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 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, beat the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add egg and vanilla: Add the large egg and vanilla extract to the creamed butter mixture, mixing until fully combined 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 until a shaggy dough forms, ensuring all dry ingredients are incorporated without overmixing.
- Fold in candies: Using a rubber spatula, gently fold in ½ cup of the M&Ms Ghoul’s Mix, Reese’s Pieces, and semisweet chocolate chips for bursts of candy flavor throughout the dough.
- Scoop and shape cookies: Use a 2-tablespoon cookie scoop to place dough balls 2 inches apart on the prepared baking pans. Roll the dough scoops into smooth balls. Roll the top half of each dough ball into the Halloween sprinkles and place sprinkle-side up on the pan. Press the remaining 2 tablespoons of M&Ms onto the tops of the balls for added color and crunch.
- Bake: Transfer pans to the preheated oven and bake for 10 minutes, or until the centers of the cookies are just set but still soft.
- Add candy eyeballs and cool: Remove pans from the oven and while cookies are still warm, carefully press the candy eyeballs onto the cookies. Let the cookies cool completely on the baking pans before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Use parchment paper or silicone mats to prevent sticking and help with easy cleanup.
- For extra festive cookies, feel free to add different Halloween-themed candies or sprinkles.
- Do not overbake cookies; removing them when centers are just set keeps them soft and chewy.
- Allow cookies to fully cool before storing to prevent condensation and sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 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
