Description
These festive Halloween Cookies are a delightful treat with a rich chocolate base packed with colorful M&Ms Ghoul’s Mix, Reese’s Pieces, and semisweet chocolate chips. Topped with Halloween sprinkles and candy eyeballs, they bring spooky fun to your dessert table perfect for Halloween celebrations.
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 and Prepare: Preheat your oven to 350 degrees F. Line two rimmed baking pans with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until well 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 without overmixing.
- Fold in Candy Mix-ins: Using a rubber spatula, gently fold in ½ cup M&Ms Ghoul’s Mix, Reese’s Pieces, and semisweet chocolate chips evenly throughout the dough.
- Scoop and Roll Dough: Using a 2-tablespoon cookie scoop, place scoops of dough 2 inches apart on the prepared pans. Roll each scoop into a ball with your hands.
- Add Sprinkles and Additional M&Ms: Roll the top half of each dough ball in Halloween sprinkles and place it back on the pan sprinkles-side up. Press the remaining 2 tablespoons of M&Ms onto the tops of the balls for extra color and texture.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the centers are just set but still soft.
- Cool and Decorate: Transfer the pans to a cooling rack. While the cookies are still warm, carefully press candy eyeballs onto each cookie. Allow cookies to cool completely on the pan before serving.
Notes
- Ensure butter is at room temperature to cream properly for fluffy cookies.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Use parchment paper for easy removal and minimal cleanup.
- Press candy eyeballs onto warm cookies so they stick well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix.
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
