Halloween M&M Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill Time: 30

Total Time: 55

Servings: cookies

Calories: 148kcal

Author: Becky Hardin

These not-so-scary Halloween M&M Cookies are soft, chewy, and sure to bring a smile to any little goblin's face!

Print Recipe

US Customary - Metric

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.

Make-Ahead: You can chill the dough in the refrigerator for up to 3 days before baking the cookies.

Storage: Store 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.

Nutrition