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
Scale
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose 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 necessary.
- 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.
- 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.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- 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.
- 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.
- Bake Cookies: Bake for about 12 minutes or until edges start to turn golden brown.
- Add Final Decorations: While cookies are still warm, press a couple candy eyes and M&M’s on top for decoration.
- 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
