These not-so-scary Halloween M&M cookies are soft, chewy, and sure to bring a smile to any little goblin’s face! I made them from scratch with festively colored M&M candies, and they were super quick and easy. They’re so rich and flavorful, it’s hard to eat just one. I always make a double batch for Halloween!
You know what’s even better than a chocolate chip cookie? An M&M cookie! And you know what’s even better than an M&M cookie? These Halloween M&M cookies! With just 9 simple ingredients, I created these fun, festive, and oh-so-delicious Halloween cookies! They’re a real crowd-pleaser for parties!
What’s in This Halloween M&M Cookies Recipe?
- Butter: Unsalted butter makes these cookies moist and rich.
- Sugar: A combination of granulated and brown sugars adds sweetness and depth to the cookie dough.
- Egg: Helps bind the cookie dough and keeps the cookies moist.
- Vanilla Extract: Enhances the sweet flavor of these cookies.
- Flour: All-purpose flour gives these cookies structure.
- Baking Soda: Helps these cookies rise in the oven.
- Salt: A touch of kosher salt enhances the overall flavor of the cookies.
- Halloween M&M’s Candies: Add fun and festive pops of chocolate!
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How to Store 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.
Tips for Success
- The culprit to a flat cookie is usually over-mixing the ingredients. Avoid flat cookies and instead have soft, chewy cookies by mixing the ingredients together until they’re just combined.
- 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.
Halloween M&M Cookies Recipe
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop (optional)
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
How to Make Halloween M&M Cookies Step-by-Step
Whisk the Wet: In a large bowl, combine 10 tablespoons of melted unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Whisk to combine. Add 1 large egg and 1 teaspoon of vanilla extract and whisk until well combined.
Mix the Dough: Add 1½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt and stir just until no large lumps of flour remain. Fold in 1 cup of Halloween M&Ms until they’re combined– you don’t want to overmix! Cover the bowl and transfer the cookie dough to the refrigerator to chill for 30 minutes.
Portion the Cookies: 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: 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.
These were terrible. I thought it was odd that no brown sugar or salt was to be added, but followed the recipe anyway. It was a total waste, as they clearly need both. And I wasted all those M&M’s too.