These Halloween M&M cookies are quick, fun, and perfect for parties, school treats, or a spooky family snack. With just simple pantry ingredients and a short chill time, I can quickly whip up a batch that’s soft, thick, and full of candy goodness. Whether I’m baking them for trick-or-treaters or a cozy night in, these M&M Halloween cookies deliver that perfect balance of sweet, buttery, and chocolatey.
Halloween Cookies with M&Ms
Halloween-themed M&M’s add fun and festive pops of chocolate to this simple cookie recipe, while a quick chill ensures they don’t spread too thin or lose their vibrant color. They’re super forgiving, too, with no mixer required. You can scoop the dough straight from the fridge, bake, and have spooky cookies ready in under an hour. Bonus: the extra M&Ms on top ensure every cookie looks bright and fun, perfect for Halloween displays or gift bags.
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Don’t Forget to Add Extra M&Ms Before Baking!
To give your Halloween M&M cookies a show-stopping look, I recommend pressing a few additional M&Ms on top of each cookie just before baking. This ensures every cookie looks colorful and festive, making them irresistible for kids and adults alike. It also keeps the candies from sinking into the dough during baking, giving each bite a fun pop of chocolate candy.
Halloween M&M Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- 2-Tablespoon Cookie Portion Scoop (optional)
Ingredients
- 10 tablespoons unsalted butter melted (1¼ sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup Halloween M&M’s candies
Instructions
- In a large bowl, combine the melted butter and sugars. Whisk to combine.10 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the egg and vanilla extract and whisk until well combined.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour, baking soda, and salt and stir just until no large lumps of flour remain.1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Fold in the M&Ms until they’re combined– you don’t want to overmix!1 cup Halloween M&M’s candies
- Cover the bowl and transfer the cookie dough to the refrigerator to chill for 30 minutes.
- While the cookie dough chills, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Once the dough has chilled, scoop 2-tablespoon-sized cookies onto the baking sheets, making sure they’re at least 2 inches apart.
- Bake the cookies for 12-14 minutes, or until the edges are golden brown. Allow them to cool fully before removing them from the tray– they will set as they cool.
Notes
- Don’t overmix the dough, or your cookies will turn out tough and flat.
- Add a pinch of cinnamon or pumpkin spice to the dough for a subtle seasonal twist.
- When you’re adding the M&M’s into the dough, just fold them in gently until they’re evenly spread.
- Remember to chill your dough! This step helps the cookies not spread as much when they’re baking.
- Line baking sheets to prevent sticking and help the cookies brown evenly.
- I like to use a cookie scoop or measure dough to ensure all cookies bake evenly.
- Press a few extra M&Ms on top of each cookie before baking for a more festive, colorful appearance.
- Bake one sheet at a time in the center of the oven for even baking.
- For best texture, store cookies in a container with a slice of bread. It keeps them soft longer.
How to Store, Freeze, and Reheat
Store leftover Halloween M&M cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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