Description
Delightfully festive Halloween Cookies loaded with M&Ms Ghoul’s Mix, Reese’s Pieces, chocolate chips, and candy eyeballs, creating a perfect treat for the spooky season. These cocoa-rich cookies have a tender crumb with colorful candies and sprinkles for extra fun and texture.
Ingredients
Scale
Cookie Dough
- 1 stick unsalted butter (8 tablespoons) at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Add-ins and Decorations
- ½ cup plus 2 tablespoons M&Ms Ghoul’s Mix
- ½ cup Reese’s Pieces
- ½ cup semisweet chocolate chips
- ⅓ cup Halloween sprinkles
- 2 tablespoons candy eyeballs
Instructions
- Preheat and Prepare Pans: Preheat oven to 350 degrees F. Line two rimmed baking pans with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar together at medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture and mix until well combined, scraping down the sides if necessary.
- Combine Dry Ingredients: In a separate bowl or directly into the mixer, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Mix on low speed until a shaggy dough forms and all dry ingredients are incorporated.
- Fold in Candy Mix-ins: Using a rubber spatula, gently fold in ½ cup M&Ms Ghoul’s Mix, Reese’s Pieces, and semisweet chocolate chips evenly into the dough.
- Portion and Shape Cookies: Using a 2-tablespoon cookie scoop, scoop dough balls and place them about 2 inches apart on the prepared baking pans. Roll each scoop into a ball with your hands.
- Add Sprinkles and Additional M&Ms: Roll the top half of each dough ball in the Halloween sprinkles and return each ball to the pan, sprinkle-side up. Press the remaining 2 tablespoons of M&Ms onto the top of each ball for added decoration and texture.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the centers of the cookies are just set but still soft.
- Add Candy Eyeballs and Cool: Remove pans from the oven and transfer to a cooling rack. While cookies are still warm, carefully press the candy eyeballs onto each cookie. Allow cookies to cool completely on the pan before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming and a tender cookie texture.
- You can substitute Halloween sprinkles with colored sugar or nonpareils if desired.
- The candy eyeballs can be found at specialty baking stores or online; if unavailable, use small chocolate chips or colored icing dots as decoration.
- Do not overbake; cookies should be soft in the center when removed from the oven to maintain chewiness.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
