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Easy Halloween Cookies Recipe

ByMadison
Jump to Recipe· 4.8 from 12 reviews

If you’re on the hunt for a fun, festive treat that’s ridiculously simple to make and guaranteed to wow the Halloween crowd, you’ve come to the right place. This Easy Halloween Cookies Recipe is one of my favorite go-to sweets whenever spooky season rolls around. Imagine soft, buttery cookies bursting with colorful Halloween M&M’s and playful sprinkles—perfect for kids, parties, or just satisfying that seasonal sweet tooth at home!

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Why This Recipe Works

  • Simple Ingredients: Uses pantry staples you likely already have, so no last-minute runs to the store.
  • Flavorful and Colorful: The combination of brown sugar and butter creates a chewy, caramel-like taste, while the Halloween M&M’s add bursts of festive color.
  • Chill Time for Perfect Texture: Allowing the dough to chill overnight means the cookies won’t spread too much and bake up soft yet nicely chewy.
  • Fun Presentation: Adding candy eyes and extra M&M’s on top while still warm not only makes them cute but lets you customize each cookie’s character.
A tall stack of soft cookies sits in the middle of a white plate on a white marbled surface, each cookie covered with colorful candy pieces and sprinkles. The cookies are light brown with a slightly chewy texture, decorated with bright orange, green, purple, yellow, black, and white sprinkles, including small candy eyeballs that add a playful look. The stack has about ten cookies, with more cookies scattered around the base, showing their flat, round shapes and colorful toppings clearly. Some sprinkles and candy pieces lie loosely on the white marbled surface near the plate. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Easy Halloween Cookies Recipe plays a special role. Together, they create that classic cookie base with enough structure to hold in the colorful mix-ins without overpowering their charm. You’ll love how easy it is to swap or tweak ingredients, too!

  • All-purpose flour: Provides structure and a tender crumb without being too cakey.
  • Cornstarch (optional): Helps create a softer, melt-in-your-mouth texture; I add it whenever I can.
  • Baking soda: Gives just the right amount of rise and browning to the cookies.
  • Salt: Balances the sweetness and enhances flavors beautifully.
  • Unsalted butter: Melted for easier mixing and to encourage chewier cookies; make sure it’s slightly cooled so it doesn’t cook the eggs.
  • Light brown sugar: Adds moisture and the signature caramel flavor I love in cookies.
  • Granulated sugar: For that delicate crisp edge and sweetness contrast.
  • Egg and egg yolk: Keep your eggs at room temperature for better mixing; the extra yolk boosts richness and chewiness.
  • Vanilla extract: A touch of pure vanilla works wonders enhancing all the other flavors.
  • Halloween M&M’s: These festive candies bring crunch, color, and chocolatey bursts—if you don’t find the specific Halloween colors, just pick out reds and blues from regular bags; I do this every year!
  • Halloween sprinkles with candy eyes: Not just decoration, but adorable little faces that bring your cookies to life and make them extra playful for the season.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of this Easy Halloween Cookies Recipe is how flexible it is—you can make it your own with just a few tweaks. I love switching up the candy mix-ins depending on what’s on sale or what my kids find at the store!

  • Variation: I sometimes swap M&M’s for chopped Halloween-themed candy bars or even mini Reese’s for an extra peanut butter kick—always a hit with my crew!
  • Dairy-free option: Use vegan butter and watch bake time closely since the texture might differ slightly.
  • Gluten-free twist: Substitute a gluten-free baking blend—your cookies might be a little different in texture but just as tasty.
  • Bolder spice: Add a pinch of cinnamon or pumpkin pie spice for a warm fall vibe that pairs perfectly with the candy.

Step-by-Step: How I Make Easy Halloween Cookies Recipe

Step 1: Prep the Dry Ingredients

First up, I whisk together the flour, cornstarch (I never skip this), baking soda, and salt in a medium bowl. Doing this early on means your dry ingredients are evenly mixed, so there are no surprises in the dough later. Set that aside for now.

Step 2: Cream Butter and Sugars

Using a stand mixer with a paddle attachment (or a hand mixer—whatever you’ve got!), beat the melted butter with the brown and granulated sugars on medium speed. I let mine go for about 4 minutes until it’s light and fluffy. Pro tip: scraping down the bowl edges helps ensure everything gets combined evenly.

Step 3: Add Eggs and Vanilla

Beat in the room temperature egg, egg yolk, and vanilla extract until just combined—20 to 30 seconds is plenty. You want it smooth but not overmixed.

Step 4: Incorporate Dry Ingredients and Candy

Turn the mixer to low and gradually add the dry flour mix. Be careful to not overbeat here; once it looks combined, stop. Now fold in those Halloween M&M’s and sprinkles gently with a spatula—this preserves their shape and color beautifully.

Step 5: Chill Your Dough

Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 2 hours, but overnight is even better. This step is key—it helps develop flavor, makes the dough easier to handle, and stops the cookies from spreading too thin during baking.

Step 6: Scoop and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop, gather heaping tablespoons of dough, roll each into a ball, and space them about 2 inches apart on your sheet. Bake for roughly 12 minutes or until the edges turn that beautiful golden brown.

Step 7: Decorate While Warm

Right out of the oven, while the cookies are still warm and soft, I like to press a few extra candy eyes and M&M’s on top to make them look extra festive and fun. Then, let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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Pro Tips for Making Easy Halloween Cookies Recipe

  • Don’t Skip the Chill: Chilling the dough is a game changer for texture and flavor, so plan ahead.
  • Use Room Temperature Eggs: This helps with better mixing and smoother dough without overworking it.
  • Handle the Candy Gently: Folding in the M&M’s and sprinkles by hand keeps them intact and colorful.
  • Customize Your Candy Eyes: Adding extra eyes right after baking makes your cookies look whimsical and inviting—kids love it!

How to Serve Easy Halloween Cookies Recipe

A close-up view of several round cookies layered closely on a white plate placed on a white marbled surface, each cookie is light brown with a slightly rough texture. They are decorated with colorful sprinkles in black, orange, yellow, purple, and white small shapes scattered across the surface. Each cookie also features candy pieces that look like eyes in white with black pupils and colorful round candy, mainly yellow, orange, red, and purple, adding bright pops of color. The cookies overlap each other, filling almost all the plate visible in the image photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add those extra candy eyes and a few colorful M&M’s on top right after baking—it just amps up the spooky fun factor instantly. Sprinkle on a bit of edible glitter or dust with a pinch of orange sanding sugar if you’re going all out for a Halloween party.

Side Dishes

Cookies are perfect on their own, but if you want to create a fun Halloween spread, pair them with a cup of hot cocoa, spiced apple cider, or even a simple glass of cold milk for the kids. For adults, a scoop of pumpkin ice cream on the side is surprisingly delicious.

Creative Ways to Present

For a party, I like arranging these cookies on a platter garnished with fake spider webs and plastic spiders to set the mood. Another fun idea is placing each cookie on mini Halloween-themed cupcake liners or cellophane bags tied with orange and black ribbon for easy take-home treats.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store these Halloween cookies in an airtight container at room temperature. They stay fresh and chewy for up to five days, although I have to warn you—if you live with kids like me, they rarely last that long!

Freezing

The cookie dough freezes beautifully if you want to make it in advance. I wrap the dough tightly in plastic wrap, then place it inside a freezer-safe bag, and keep it frozen up to three months. When ready, I thaw it overnight in the fridge before scooping and baking as usual.

Reheating

If you want to enjoy warmed cookies, I pop them in the microwave for about 10 seconds or the oven at 300°F for 3-5 minutes to refresh that just-baked feeling without drying them out.

FAQs

  1. Can I substitute the Halloween M&M’s with other candies?

    Absolutely! If you can’t find Halloween-themed M&M’s, regular ones work just fine—just pick out the blue and red ones to keep with the spooky color scheme. Alternatively, mini chocolate chips or chopped candy bars make great mix-ins, too.

  2. What if I don’t have cornstarch?

    Cornstarch is optional but recommended for softer cookies. If you don’t have any, you can skip it entirely, and your cookies will still be delicious with a slightly different texture.

  3. How long can I refrigerate or freeze the cookie dough?

    The dough should chill at least 2 hours but can be refrigerated overnight for better texture and flavor. When freezing, wrap tightly and store up to 3 months. Thaw in the fridge before baking.

  4. Can I make these cookies vegan?

    Yes, you can swap out the butter for vegan butter and use a flax egg or vegan egg substitute. The texture might vary slightly, but with proper chilling, they turn out nicely.

Final Thoughts

This Easy Halloween Cookies Recipe has become a staple for me every October because it’s straightforward, fun, and delivers fantastic flavor with zero fuss. I love baking these with my kids and watching their eyes light up when they see those cute candy eyes staring back at them. I’m confident that once you try this recipe, it’ll become a favorite in your Halloween traditions too. So go ahead—grab your mixing bowl, enjoy the process, and treat yourself (and your little monsters) to these sweet, spooky delights!

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Easy Halloween Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 22 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Easy Halloween Cookies are festive, colorful, and perfect for celebrating the spooky season. Made with a buttery cookie base, they’re packed with Halloween-themed M&M’s and sprinkles, creating a fun treat that both kids and adults will love. The dough is chilled before baking to achieve the perfect texture and flavor.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour (280 g)
  • 1 teaspoon cornstarch (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, melted and slightly cooled (170 g or 1 1/2 sticks)
  • 1 cup packed light brown sugar (200 g)
  • ½ cup granulated sugar (100 g)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 cup Halloween M&M’s (can substitute with separated blue and red M&M’s from regular ones)
  • ¼ cup Halloween sprinkles with candy eyes

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the melted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
  3. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract. Beat until combined, about 20 to 30 seconds.
  4. Incorporate Dry Ingredients: With the mixer on low, slowly add the flour mixture to the wet ingredients. Avoid over-mixing to keep the texture tender.
  5. Add M&M’s and Sprinkles: Using a wooden spoon or rubber spatula, gently fold in the Halloween M&M’s and sprinkles by hand.
  6. Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to firm up.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
  8. Scoop and Shape Cookies: Use a medium cookie scoop to scoop heaping tablespoons of chilled dough. Shape each scoop into a ball and place them about 2 inches apart on the prepared baking sheet.
  9. Bake: Bake the cookies for about 12 minutes, or until the edges start to turn golden brown.
  10. Add Decorations and Cool: While the cookies are still warm, press a few candy eyes and M&M’s on top for decoration. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Freeze the cookie dough, wrapped tightly in plastic wrap, for up to 3 months to bake fresh cookies later.
  • If Halloween M&M’s are not available, separate blue and red M&M’s from regular bags for a festive touch.
  • For softer cookies, slightly underbake by a minute or two; for crispier cookies, bake a minute or two longer.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190 kcal
  • Sugar: 14 g
  • Sodium: 110 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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