Description
These Easy Halloween Cookies are festive, colorful, and perfect for celebrating the spooky season. Soft, chewy, and loaded with Halloween-themed M&M’s and candy eyes, these cookies are sure to delight kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (170 g or 1 1/2 sticks) 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, room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 cup Halloween M&M’s (or regular M&M’s with blue and red colors picked out)
- ¼ cup Halloween sprinkles with candy eyes
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the melted butter, light brown sugar, and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until combined, about 20 to 30 seconds.
- Mix in Dry Ingredients: With the mixer on low, slowly add the flour mixture to the wet dough, mixing just until combined. Avoid overbeating.
- Fold in Mix-ins: Using a wooden spoon or rubber spatula, stir in the M&M’s and Halloween sprinkles with candy eyes by hand.
- Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
- Prepare to Bake: When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Scoop and Shape Cookies: Use a medium cookie scoop to portion heaping tablespoons of chilled dough. Shape each portion into a ball and place on the baking sheet about 2 inches apart.
- Bake Cookies: Bake the cookies for about 12 minutes or until the edges start to turn golden brown.
- Add Decorative Toppings: While cookies are still warm, press a couple of candy eyes and M&M’s on top for extra festive presentation.
- Cool Cookies: Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough wrapped tightly in plastic wrap for up to 3 months.
- Using room temperature eggs helps with better mixing and dough consistency.
- Chilling the dough prevents spreading and helps cookies keep their shape.
- For extra crisp edges, you can bake the cookies a minute or two longer, watching carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
