Easy Halloween Cookies are the ideal treat to bake when you want spooky, fun flavor without spending hours in the kitchen. Soft, buttery, loaded with candy eyes, festive sprinkles, and seasonal colors—these cookies are meant to delight. Whether you’re baking for classroom parties, trick-or-treaters, or just craving a sweet indulgence as the nights grow cooler, this recipe delivers simple steps and maximum impact. Chilling the dough ensures the cookies bake up thick and chewy, while the festive M&M’s and sprinkles add pops of color and whimsy. Let’s dive in and get those ovens preheated!
Why You’ll Love This Recipe
- Effortlessly festive: Just a few Halloween-themed candies and sprinkles transform ordinary cookies into holiday showstoppers.
- Perfect texture: Buttery edges with soft, chewy centers—thanks to the chill time and balanced sugar mix.
- Make ahead friendly: Dough can be chilled overnight or even frozen, making this a stress-free treat when time is short.
- Kid-approved: Candy eyes and colorful chocolate make this a joy for little hands (and big ones!).
Ingredients
- 2 ¼ cups (≈ 280 g) all-purpose flour
- 1 teaspoon cornstarch (optional, for a softer texture)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (≈ 170 g) unsalted butter, melted and slightly cooled
- 1 cup (≈ 200 g) packed light brown sugar
- ½ cup (≈ 100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk (additional), room temperature
- 2 teaspoons pure vanilla extract
- 1 cup Halloween M&M’s (or remove blue & red from regular M&M’s if holiday colors are unavailable)
- ¼ cup Halloween sprinkles with candy eyes
Step-by-Step: How to Make Easy Halloween Cookies
- In a medium bowl, whisk together the flour, optional cornstarch, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the melted butter, light brown sugar, and granulated sugar on medium speed until light and fluffy—about 4 minutes. Pause occasionally to scrape down the bowl.
- Add the whole egg, extra egg yolk, and vanilla extract. Beat on medium until fully combined—this usually takes around 20–30 seconds.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until incorporated—don’t overmix to avoid tough cookies.
- Remove bowl from mixer. With a rubber spatula or wooden spoon, gently fold in the Halloween M&M’s and sprinkles (reserve a few for topping if desired).
- Wrap the dough in plastic wrap. Chill in refrigerator for at least 2 hours, or up to overnight. Chilling helps the dough firm up and flavor to deepen.
- When ready to bake, preheat oven to 350 °F (about 175 °C). Line baking sheets with parchment paper.
- Using a medium cookie scoop (or spoon), portion the chilled dough into heaping tablespoon-sized balls. Roll into balls and place on the baking sheet, spacing about 2 inches apart (cookies will spread).
- Bake for about 12 minutes, or until edges are lightly golden but centers still look a bit soft.
- While cookies are warm (just out of oven), press a few extra candy eyes and M&M’s on top for a decorative touch. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Chill time is key: For thicker, chewier cookies, don’t skip the chilling step. If dough gets too soft, cookies will spread too much.
- Use room temperature eggs: They incorporate more evenly and help texture.
- Don’t over-bake: Cookies will set as they cool. Slightly soft centers are better than dry ones.
- Customize decorations: Use Halloween-colored chocolate, seasonal sprinkles, or edible glitter to make each batch unique.
Substitutions And Variations
- Butter substitute: You can use half butter and half salted butter (reduce added salt) or use a plant-based margarine for dairy-free version.
- Brown sugar swap: Dark brown sugar adds deeper molasses flavor; coconut sugar works in a pinch though flavor shifts slightly.
- Candy mix-ins: Swap M&M’s for Reese’s Pieces, mini chocolate chips, chopped candy bars, or candy corn for variety.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend and omit cornstarch (often already included).
- Spice it up: Add ½ teaspoon cinnamon or pumpkin pie spice for fall flavor twist.
Storage Instructions
- Once cookies are fully cooled, store in an airtight container at room temperature. They stay fresh for up to 5 days.
- For longer storage, freeze baked cookies: layer with parchment in freezer-safe container, then thaw at room temperature.
- Dough also freezes well: wrap tightly in plastic wrap (or portion into balls), freeze for up to 3 months. When ready, thaw in refrigerator overnight, then bake per instructions.
Nutritional Information
(Per 1 cookie)
- Calories: ~ 201 kcal
- Carbohydrates: ~ 30 g
- Sugar: ~ 20 g
- Fat: ~ 8 g (of which saturated fat ~ 5 g)
- Protein: ~ 2 g
- Cholesterol: ~ 31 mg
- Sodium: ~ 84 mg
- Fiber: ~ 1 g
- Potassium: ~ 30 mg
- Other micronutrients: Small amounts of Vitamin A (~ 217 IU), Calcium (~ 23 mg), Iron (~ 1 mg)
Serving Suggestions
- Serve with cold milk (dairy or plant-based) for classic pairing.
- Warm cookies slightly (microwave ~ 10 seconds) to melt candy bits—great with vanilla ice cream.
- Arrange on Halloween-themed tray or plate; dust with powdered sugar for a “spooky” look.
- Perfect treat to bring to parties, share with neighbors, or tuck into lunchboxes.
Frequently Asked Questions About Easy Halloween Cookies
Q: Can I bake these cookies without chilling the dough?
A: You can, but skipping the chill time will likely cause the cookies to spread much more and bake thinner. Chilling firms up the butter again, helping the cookies hold shape and develop a chewier center. If short on time, freeze scooped dough balls for about 15–20 minutes instead—this helps some.
Q: Can I prepare the dough ahead of Halloween day?
A: Absolutely! This dough is very friendly for make-ahead: you can chill it overnight or freeze it (wrapped well) for up to three months. When using frozen dough, thaw overnight in refrigerator before scooping and baking.
Q: How do I prevent the candy from bleeding color into the dough?
A: To minimize color bleed, use m&m‑type candies that are well sealed and avoid placing them too close to cookie edge before baking. Also, pressing candy eyes or extra candies on top after baking helps—these are less likely to melt or bleed color.
Q: My cookies came out too flat—what did I do wrong?
A: Common causes are dough being too warm, not using enough flour, or oven temperature being too low. Make sure to chill dough long enough, measure flour accurately (spoon‑and‑level method), and bake at true 350 °F (175 °C). Using a solid baking sheet also helps.
Q: Can I omit candy for a simpler version?
A: Yes! If you don’t have Halloween candy, use chocolate chips and add sprinkles for color. Flavor will still be delicious—even if less decorative.
Conclusion
Thank you so much for choosing this Easy Halloween Cookies recipe! I hope baking these brings joy, laughter, and that delightful autumn warmth into your kitchen. I love how they come together with minimal fuss yet deliver maximum spooky cuteness and flavor. May your cookies turn out soft, chewy, and beautifully festive—and may your Halloween be filled with treats, not tricks. Happy baking, and enjoy every delicious bite!
Print
Easy Halloween Cookies
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies 1x
Description
Easy Halloween Cookies are chewy, buttery, and full of festive flair! Loaded with Halloween M&M’s and candy eyes, these fun cookies are perfect for spooky celebrations and quick to make with simple ingredients. A must-try holiday baking idea!
Ingredients
2 ¼ cups all-purpose flour
1 tsp cornstarch (optional)
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup Halloween M&M’s
¼ cup Halloween sprinkles with candy eyes
Instructions
- In a medium bowl, whisk together the flour, optional cornstarch, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the melted butter, light brown sugar, and granulated sugar on medium speed until light and fluffy—about 4 minutes. Pause occasionally to scrape down the bowl.
- Add the whole egg, extra egg yolk, and vanilla extract. Beat on medium until fully combined—this usually takes around 20–30 seconds.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until incorporated—don’t overmix to avoid tough cookies.
- Remove bowl from mixer. With a rubber spatula or wooden spoon, gently fold in the Halloween M&M’s and sprinkles (reserve a few for topping if desired).
- Wrap the dough in plastic wrap. Chill in refrigerator for at least 2 hours, or up to overnight. Chilling helps the dough firm up and flavor to deepen.
- When ready to bake, preheat oven to 350 °F (about 175 °C). Line baking sheets with parchment paper.
- Using a medium cookie scoop (or spoon), portion the chilled dough into heaping tablespoon-sized balls. Roll into balls and place on the baking sheet, spacing about 2 inches apart (cookies will spread).
- Bake for about 12 minutes, or until edges are lightly golden but centers still look a bit soft.
- While cookies are warm (just out of oven), press a few extra candy eyes and M&M’s on top for a decorative touch. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough to prevent spreading.
Freeze dough or baked cookies for up to 3 months.
Add extra candy eyes after baking for best presentation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 201 kcal
- Sugar: 20 g
- Carbohydrates: 30 g
- Protein: 2 g