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Easy Halloween Cookies with M&Ms and Candy Eyes Recipe

ByLily
Jump to Recipe· 4.8 from 15 reviews

Looking for a fun, festive treat that’s super simple to make but packs a punch of Halloween cheer? You’re in the right place! This Easy Halloween Cookies with M&Ms and Candy Eyes Recipe is my go-to when I want adorable, colorful cookies that taste just as good as they look. Trust me, these cookies bring the perfect balance of sweet, soft, and playful — the kind of recipe you want to bake again and again every spooky season.

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Why This Recipe Works

  • Simple Ingredients: Nothing fancy—just everyday pantry staples you likely already have on hand.
  • Festive Fun: The M&Ms and candy eyes add that perfect spooky vibe without complicated decorating.
  • Make-Ahead Friendly: Chilling the dough enhances flavor and texture, making your prep super manageable.
  • Soft & Chewy Texture: These cookies stay soft and irresistible, not cakey or too crispy.
A tall stack of soft cookies sits in the middle of a white plate on a white marbled surface, each cookie covered with colorful candy pieces and sprinkles. The cookies are light brown with a slightly chewy texture, decorated with bright orange, green, purple, yellow, black, and white sprinkles, including small candy eyeballs that add a playful look. The stack has about ten cookies, with more cookies scattered around the base, showing their flat, round shapes and colorful toppings clearly. Some sprinkles and candy pieces lie loosely on the white marbled surface near the plate. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Easy Halloween Cookies with M&Ms and Candy Eyes Recipe uses a balance of dry and wet ingredients to create that soft, chewy texture we love. Plus, I’ll share a bit about picking the best candies to make your cookies both festive and delicious!

  • All-purpose flour: The backbone of your cookie, provides structure but leaves room for tenderness.
  • Cornstarch (optional): A trick to keep cookies extra soft and tender—worth adding if you have it.
  • Baking soda: Helps the cookies spread just right and get those great little cracks on top.
  • Salt: Balances the sweetness while enhancing all the other flavors.
  • Unsalted butter: Melted to give softness, and controlling salt lets you balance the flavors better.
  • Light brown sugar: Brings moisture and a hint of caramel flavor which pairs beautifully with candy.
  • Granulated sugar: Adds sweetness and a slight crunch if you like a little texture contrast.
  • Egg and egg yolk: Eggs bind everything together while an extra yolk ups the chewiness.
  • Vanilla extract: Classic flavor enhancer—you really can’t skip or substitute this!
  • Halloween M&M’s: The star of the show, vibrant colors, and that chocolate crunch inside each bite is irresistible.
  • Halloween sprinkles with candy eyes: These make your cookies cute and a bit spooky—perfect for Halloween parties or as a gift.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Easy Halloween Cookies with M&Ms and Candy Eyes Recipe leaves plenty of room for you to get creative. Whether you want to switch up the candy, add nuts, or try a gluten-free twist, it’s super forgiving—and fun—to customize.

  • Variation: I’ve swapped M&Ms for mini chocolate chips for a less colorful but equally tasty cookie when I run out of candy.
  • Dietary modification: Using a gluten-free flour blend works well here, just make sure it contains xanthan gum for the best texture.
  • Seasonal spin: Mix in toffee bits or chopped Halloween-themed candy bars to add some surprise crunches.
  • Difficulty level: This recipe is perfect for baking with kids—super simple steps and fun decorating with candy eyes.

Step-by-Step: How I Make Easy Halloween Cookies with M&Ms and Candy Eyes Recipe

Step 1: Whisk Your Dry Ingredients Together

Start by combining your all-purpose flour, optional cornstarch, baking soda, and salt in a medium bowl. Whisking them together ensures everything’s evenly distributed—important for that perfect cookie rise and spread. I always like to set this aside early so I can move smoothly to the wet ingredients.

Step 2: Beat Butter and Sugars Until Fluffy

Using a stand mixer fitted with a paddle attachment, beat the melted butter with light brown sugar and granulated sugar on medium speed for about 4 minutes. You want the mixture light and fluffy because this step incorporates air which is key to soft cookies. Don’t forget to scrape down the sides of your bowl so everything mixes evenly.

Step 3: Add Eggs and Vanilla

Next, add one whole egg, an extra egg yolk, and pure vanilla extract to your butter-sugar mixture. Beat for just 20 to 30 seconds until combined. These eggs add richness and moisture, making your cookies wonderfully chewy.

Step 4: Combine Dry and Wet Ingredients Gently

Turn your mixer to low speed and slowly add the dry flour mixture to the wet ingredients. Be careful not to overmix here—it’s easy to overdo it and end up with tougher cookies. Once just combined, stir in the Halloween M&M’s and candy eye sprinkles by hand with a gentle fold so they don’t break up.

Step 5: Chill the Cookie Dough

Cover your dough tightly with plastic wrap and chill for at least 2 hours or overnight if you can. Trust me—this step works magic. Chilling firms up the dough, prevents too much spreading, and deepens the flavor. I often prepare this the night before Halloween parties to save time.

Step 6: Scoop, Shape, and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Use a medium cookie scoop or a heaping tablespoon to portion dough balls. Roll them lightly into balls and space them about 2 inches apart on the sheet to give them room to spread. Bake for about 12 minutes, watching closely—the edges should turn a gentle golden brown but the center stays soft.

Step 7: Decorate While Warm

Right when the cookies come out of the oven and are still warm, press a couple of candy eyes and extra M&M’s on top to make them look extra festive and fun. Let them cool on the pan for about 5 minutes before moving them to a wire rack to cool completely. This small step adds such a cheerful touch that never fails to get smiles.

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Tips from My Kitchen

  • Chill for Soft Chewiness: Don’t skip the chilling! It’s key for texture and flavor.
  • Melted Butter Magic: Melting the butter helps cookies spread evenly and stay moist.
  • Gentle Stirring: Fold in M&Ms and sprinkles by hand to keep the candies intact.
  • Watch the Bake Time: Cookies look slightly underdone in the center when you take them out; they’ll firm up as they cool.

How to Serve Easy Halloween Cookies with M&Ms and Candy Eyes Recipe

A close-up view of several round cookies layered closely on a white plate placed on a white marbled surface, each cookie is light brown with a slightly rough texture. They are decorated with colorful sprinkles in black, orange, yellow, purple, and white small shapes scattered across the surface. Each cookie also features candy pieces that look like eyes in white with black pupils and colorful round candy, mainly yellow, orange, red, and purple, adding bright pops of color. The cookies overlap each other, filling almost all the plate visible in the image photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a few extra candy eyes and a handful of colorful M&Ms right on top while the cookies are still warm. It makes the cookies pop with personality and extra Halloween fun. You could even drizzle some white or dark chocolate if you want to get fancy or add a little edible glitter for sparkle!

Side Dishes

These cookies pair beautifully with a simple glass of cold milk (classic, I know!), or if you’re setting up a Halloween party spread, try serving them alongside warm apple cider or a spiced hot chocolate. They also go well with other treats like pumpkin bread or caramel popcorn for a festive mix.

Creative Ways to Present

I enjoy placing these cookies on a spooky-themed platter lined with orange and black tissue paper. For parties, I’ve stacked them in clear cellophane bags tied with a Halloween ribbon as cute favors. You can even build a cookie “monsters” platter, combining candy eyes on other treats like cupcakes or brownies for a fun effect!

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature, and they’ll stay soft and fresh for up to 5 days. If you want to keep cookies super fresh longer, I like to place a slice of bread in the container with them—the moisture helps maintain softness.

Freezing

Freeze the unbaked cookie dough wrapped tightly in plastic wrap for up to 3 months. When you’re ready, thaw it overnight in the fridge, then bake as usual. This trick saves you from last-minute prep and lets you enjoy fresh-baked cookies whenever you want.

Reheating

To reheat baked cookies and revive that softness, pop them in the microwave for 10-15 seconds or into a 300°F oven for about 5 minutes. Just don’t overheat, or they’ll dry out. I usually reheat one at a time as a little warm snack after dinner.

FAQs

  1. Can I use regular M&Ms instead of Halloween-themed ones?

    Absolutely! If you don’t find Halloween M&Ms in stores, just pick out red and blue M&Ms from regular packs to keep the festive color scheme. They taste just as great and give you that fun, vibrant look.

  2. Why is chilling the dough important in this recipe?

    Chilling firms up the dough, which helps prevent the cookies from spreading too much during baking. It also improves texture, making them soft and chewy, and the flavors get to meld together more deeply, which I swear is a game-changer.

  3. Can I make these cookies gluten-free?

    Yes! Swap the all-purpose flour for a gluten-free baking blend that contains xanthan gum for best results. Keep the chilling step and handling gentle to maintain chewiness and texture.

  4. How do I store leftover cookies to keep them soft?

    Store cookies in an airtight container at room temp, and add a slice of fresh bread to the container to keep them moist and soft. Make sure the cookies are completely cool before storing to avoid sogginess.

  5. Can I add nuts or other mix-ins?

    Definitely! Chopped pecans, walnuts, or even toffee bits can add extra texture and flavor—just fold them in gently along with the candies. Keep in mind nuts will add crunch and alter the sweetness balance slightly.

Final Thoughts

This Easy Halloween Cookies with M&Ms and Candy Eyes Recipe has become my fall favorite because it’s quick, cheerful, and absolutely tasty. They’re the kind of cookie that brings smiles at every gathering, whether it’s a big party or a quiet evening at home. I hope you enjoy baking and sharing these as much as I do—go on, give them a try and spread that Halloween joy one sweet bite at a time!

Print
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Easy Halloween Cookies with M&Ms and Candy Eyes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Enjoy festive and colorful Easy Halloween Cookies perfect for the spooky season. These soft and chewy cookies are packed with Halloween M&M’s and sprinkles, combining a rich buttery dough with fun candy decorations for a delightful treat.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour (280 g)
  • 1 teaspoon cornstarch (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, melted and slightly cooled (170 g or 1 1/2 sticks)
  • 1 cup packed light brown sugar (200 g)
  • ½ cup granulated sugar (100 g)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract

Add-Ins

  • 1 cup Halloween M&M’s (or use blue and red M&M’s from regular candy)
  • ¼ cup Halloween sprinkles with candy eyes

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
  2. 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 necessary.
  3. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Beat until fully combined, approximately 20 to 30 seconds.
  4. Combine Dough: With the mixer on low speed, slowly add the flour mixture into the wet mixture. Mix carefully to avoid overbeating. Then, use a wooden spoon or rubber spatula to fold in the Halloween M&M’s and sprinkles by hand.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  6. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
  7. Form Cookies: Use a medium cookie scoop to portion heaping tablespoons of chilled cookie dough. Shape each into a ball and place on the prepared baking sheet about 2 inches apart.
  8. Bake Cookies: Bake for about 12 minutes or until edges start to turn golden brown.
  9. Add Final Decorations: While cookies are still warm, press a couple candy eyes and M&M’s on top for decoration.
  10. Cool and Serve: Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy your festive Halloween cookies.

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze cookie dough tightly wrapped in plastic wrap for up to 3 months for later use.
  • Do not overmix the dough after adding flour to keep cookies tender.
  • Chilling the dough improves texture and flavor, so do not skip this step.
  • If Halloween M&M’s are unavailable, substitute with regular M&M’s in red and blue for a festive look.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 100 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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