Tessa's Recipe Rundown
Taste: Mild chocolate flavor to let those mix-ins really shine.
Texture: The cookie is ultra soft and chewy with blissful crunches from the Halloween M&Ms and googly candy eyes.
Ease: SO easy to make.
Pros: The cutest (yet easiest!) Halloween cookie recipe.
Cons: None.
Would I make this again? Yes, these are the perfect Halloween dessert.
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Festive and easy, these Halloween Cookies are an absolute must-make for your friends and family for a spooky movie night at home or for the Halloween block party!
No tricks here, just a delicious treat! These cookies are filled with orange, purple, white, and green M&Ms (the seasonal “Ghoul Mix” M&M bags) for the most adorable Halloween cookies. We even added edible googly eyes to some of the cookies to create perfect monster cookies! How cute are they?!
They’re so easy to make, too. No crazy decorating with royal icing required! Plus, these are so fun to get the kids involved with baking up a spooky treat together.
If you make these for your Halloween party, you might want to make a double batch. They go fast! 😉
These are one of my favorite Halloween treats to make each year, and I hope you love this recipe as much as I do (and the guests who have enjoyed them off my dessert table too!).
Sprinkle of Science
How to Make Halloween Cookies
Ingredients for Easy Halloween Cookies:
- All-purpose flour – Be sure to measure your flour correctly! If you add too much flour, you may end up with tough cookies that don’t spread, are cakey, dry, or taste bland.
- Black Cocoa powder or Dutch-process cocoa powder – Black cocoa can be ordered online and will provide that festive deep dark color. It also makes the cookies taste like Oreos! If you can’t find Black cocoa, feel free to use Dutch-process cocoa powder instead. Learn more about Dutch-process cocoa here. Be sure to also measure your cocoa correctly, as cocoa powder is a drying ingredient and too much will dry out your cookies.
- Baking soda & baking powder – Check out my Baking Soda vs. Baking Powder article to learn about the surprising differences between these two leaveners!
- Cornstarch – To keep the consistency of these cookies soft and tender.
- Salt – Enhances the flavor.
- Granulated sugar and light brown sugar – For sweetness, moisture, and flavor. Do not reduce the sugar – learn why here.
- Butter – Always use unsalted butter in baking, at a cool room temperature (around 67°F is perfect). Learn why butter temperature is important in baking here.
- 1 egg – At room temperature.
- Vanilla extract – For flavor.
- White chocolate chips & Halloween-themed M&Ms – For flavor, and to bring a super fun Halloween-y flair to our cookies!
- Candy googly eyes – For so much additional fun!!
What Type of Cocoa Powder to use for Double Chocolate Halloween Cookies?
I recommend using Black Cocoa for the best visual effect and for a tasty flavor (think Oreos – not super rich in chocolaty flavor, but a distinct flavor nonetheless). It can be difficult to source in stores but can be purchased easily online here. Alternatively, you can also use Dutch-process cocoa – just note that this will make your cookies lighter and more brown in color. My favorite brands of Dutch-process cocoa powder are E. Guittard, Penzeys, Bensdorp, or Valrhona. Regardless of cocoa type, be sure to sift it to avoid clumps of cocoa in your cookies!
How to Make Double Chocolate Halloween Cookies:
- Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla and egg. Scrape the bowl down before adding in the vanilla extract and the room temperature egg, beating well to combine.
- Combine the dry ingredients. Sift together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms.
- Add the chocolate. Fold in the white chocolate chips and M&Ms with a rubber spatula.
- Portion out the cookies and decorate. Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs.
- Bake. At 350°F for about 12 minutes, until puffy but still soft, being careful not to overbake.
Allow to cool slightly on the baking tray. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to cool completely.
Can I Change up the Mix-Ins?
Yes! You can absolutely switch out the white chocolate chips and Halloween-themed M&Ms for just about whatever you like! Just be sure to keep the total weight (or volume) the same as written in the recipe as well as using similarly sized mix-ins so the cookie dough balls stay together. Here are some Halloween cookie mix-in ideas:
- Dark chocolate chips
- Semi-sweet chocolate chips
- Reese’s Pieces
- Well-chopped candy bars
Can I Make These into Halloween Cookie Bars?
Yes! These work beautifully as cookie bars. Here’s how:
Preheat oven to 350°F. Line a light-colored metal 8×8-inch baking pan with parchment paper or aluminum foil and use metal binder clips to secure in place. Make the recipe as instructed, then place the cookie dough in the prepared pan. Decorate the top with additional M&Ms, white chocolate chips, and candy eyeballs as desired. Bake for 25-30 minutes, or until the edges appear set but the center still jiggles slightly. Allow to cool before removing from the pan and slicing into 16 bars.
How to Store Double Chocolate Halloween Cookies
These are best enjoyed when fresh, but they will keep in an airtight container at room temperature for up to 5 days. Be sure they are completely cooled before storing. See right below for my top cookie storage tips!
How to Keep Cookies Soft
To keep your baked Halloween Cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture beginning to harden. The moisture from this will migrate to your cookies, making them soft and chewy again. A tortilla is a favorite of mine because it takes up much less room than a slice of bread and doesn’t transfer any flavors or aromas like an apple wedge can.
Alternatively, you can freeze the cookie dough so you can just bake off what you need, then store the rest in the freezer until you next crave fresh chocolaty cookies! More on this below.
Can you Freeze Double Chocolate Halloween Cookies?
I love the taste of cookies straight from the oven best (who doesn’t!?). I always keep pre-scooped balls of various types of cookie dough in a resealable bag in my freezer, so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want! Find all my tips for freezing cookie dough, and baking from frozen here.
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Ingredients
- 1/2 cup (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (43 grams)
black cocoa powder (or Dutch-process), sifted - 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (85 grams) white chocolate chips, plus more for garnish
- 1 cup (218 grams) Halloween M&MS, plus more for garnish
Edible candy eyeballs , for garnish
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
- In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
- Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 12 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
Preheat oven to 350°F. Line a light-colored metal 8×8-inch baking pan with parchment paper or aluminum foil and use metal binder clips to secure in place. Make the recipe as instructed, then place the cookie dough in the prepared pan. Decorate the top with additional M&Ms, white chocolate chips, and candy eyeballs as desired. Bake for 25-30 minutes, or until the edges appear set but the center still jiggles slightly. Allow to cool before removing from the pan and slicing into 16 bars.
Photos by Joanie Simon.
What a fun, delicious cookie!! Couldn’t find black cocoa so went with Dutch process and added black food coloring; the ghouls mix m&ms were *nowhere* to be found so we went with a different fun Halloween sprinkle mix – the eyeballs are so much fun! They’re soft and chocolatey and SO good. Thanks for sharing!!
Your cookies look extra spooky and delicious, Lish! We haven’t had luck finding the ghouls mix either, but I love your addition of festive sprinkles!
I made these cookies but I used toasted pecans and toasted coconut instead of M&Ms. They were so good, I wish I had white chocolate chips to put in them too but I just used what I had on had. 10/10 recommend making these!
I used peanut butter m&ms instead of regular M&Ms …I will be making these more than once a year (no eyes needed 🙂
I made these cookies this weekend and they were fun and easy to make! The kids loved them and luckily I got to split one with my husband. The cookies are the best! I am going to make them throughout the year with different colors of M & M’s. Thank you for a great recipe!
Black cocoa is nowhere to be found at any of my local supermarkets, also it’s incredibly pricey?? Does regular cocoa powder work, it just won’t be as black?
You can also use Dutch-processed cocoa powder, which is mentioned here in the recipe tips as well as in the recipe card ingredient list! The cookies will tasty more chocolaty and yes, won’t be as dark in color.
Dutch processed cocoa is available everywhere-always several to choose from at the Publix stores around me
I want to make these this weekend! Just to double check – will the candy eyes not melt in the oven? I’ve heard this can happen. Thanks for an amazing website!
I’ve never had that happen, nor have any of my recipe testers! However, if you’re concerned, you can always dot them onto the still-hot cookies fresh from the oven. Just be careful so as not to scorch your fingertips!
Fabulous! I’ll definitely be trying this. I appreciate your reply 🤗
Hello! I’m very glad I came across your website. I am enjoying making your cookie recipes. Regarding this recipe, the only Halloween M&Ms that I can find are black and orange. I have found Halloween sprinkles that are orange, purple, light green, and has the eyes in it. How do you think that would work in the cookies? I will keep trying to find the Ghoul’s Mix at a reasonable price, but so far I haven’t. 🙂 Any help is appreciated. Thanks!
Hi Judi! I’ve had a hard time finding the ghoul mix this year, too. I don’t know if they stopped manufacturing it, or if it’s not as widely distributed. The sprinkles would be fun, but of course you wouldn’t get the taste & texture of the M&Ms. I think the regular Halloween M&Ms would still look fun & festive!
I followed the recipe to the T and it came out well but I only got 8 cookies. I had to stick it in the fridge because it was too soft. I think the grams for flour was incorrect. I am only saying this because I bake a lot and this was way off with the amounts.
Hi Laurette, I just double-checked and the flour weight amount is correct. It sounds more like your butter was too warm at some point before baking and it caused the dough to be too soft. Or maybe the dough sat out near a hot oven or warm window and it got a little too hot. I hope you’ll give this recipe another chance, it’s a reader-favorite!
I never review recipes but OH MY GOODNESS! These were the best cookies that I have made in awhile! I usually only like warm cookies but even the next day, the cookies were DELICIOUS and soft! These will be a yearly treat at Halloween and will even change the M&m color to match all the Hollidays!
I’m so thrilled to hear that, Nicole! And I love that idea of using seasonal M&Ms throughout the year, so fun!
My cookies same out super flat.any ideas why? Still delicious!
You might find the troubleshooting tips in my article on How to Bake Thick Cookies helpful! The most likely culprit is that your butter and/or dough got too warm at some point before blending or baking.
I’ve been making these cookies for the last 3 years and they never disappoint! The recipe is easy to follow, delish, and fun!
This year I’m wanting to make them with some crushed candy cane pieces and white chocolate chips for Christmas but I’m unsure if the candy cane pieces will melt in the oven? I feel like they will and I’m worried it will be weird – any suggestions on how to include them for peppermint flavor and candy crunch (small pieces!) in the cookie?
Hi Kimmy! I don’t see why that wouldn’t work – the crushed candy cane shouldn’t melt in the oven. Just a heads up… we may or may not have a chocolate peppermint cookie recipe coming out next week that you could easily swap in white chocolate chips for 😉
Kimmy, yes you can use crushed peppermint in your cookies and they won’t melt. You can find them around November in bags already crushed in the baking section. I keep in my freezer and use them in recipes for the holidays with no melting issues. Happy Baking.
Made these for Halloween! I had black cocoa on hand from another baking project and I have to say, it really levels things up and I love the Oreo flavor it adds. Doubled the recipe and added some sprinkles, would definitely make again!