These chewy chocolate Halloween cookies are an easy option to add to your Halloween party table. Ready in just 20 minutes!
If you are looking for something quick and easy to add to your Halloween cookie corner, this trusty 20-minute chocolate cookie recipe will come in handy! Made of common baking essentials, they are terrifyingly delightful and will surely be a BIG hit with kids and adults alike.
While the startling contrast between the dark cookie base, ghoul’s mix M&Ms, and pristine white chocolate chips will easily capture the eye, its rich, triple chocolate combo is the reason everyone keeps coming back for more! They would look awesome alongside peanut butter candy corn cookies and spider Oreos!
Why We Love this Recipe
- These cookies are super easy to make, you’ll have a whole batch ready in less than 20 minutes!
- You can use this recipe as a base to make other festive cookies by changing the colors of the M&Ms. Use red and green for Christmas, or pink and red for Valentine’s day.
- Made with three kinds of chocolate- cocoa powder, M&M candies, and white chocolate chips. It cannot get more chocolaty than this!
- They are crisp on the outside, while soft and fudgy on the inside. So addicting!
- Place them in decorative boxes or jars as a nice holiday gift for your family and friends. They are also the ideal sweet treats to add to baggies as give-away for the festivities.
- They can be made ahead of time and are freezer-friendly too.
Ingredients Needed
(full printable recipe at end of post)
Making the cookie dough requires the usual baking ingredients. What makes it fun are the extra mix-ins! I also added possible substitutions that you can use.
Here's What You Need:
- M&M's - For this recipe, I use seasonal, spooky-looking M&Ms called ghoul’s mix which comes in neon green, orange, and purple colors. My favorite place to get any holiday-themed M&Ms is at Sam’s Club.
- White chocolate chips - You can also use regular or dark chocolate chips if you prefer. If you want some variation, butterscotch chips or Reeses pieces would be delicious too!
- Dutch-processed cocoa powder - For a robust chocolatey flavor! I used this to achieve a cookie that is darker in color compared to regular cocoa powder.
- Unsalted butter - Adds moisture and a rich flavor to the dough. You can use oil as a substitute. Although it might lack the flavor, oil will keep them moist for days!
- Sugars - I use granulated sugar and brown sugar for sweetness. These will also help with the spreading of the dough making them more chewy and less crumbly.
- Egg - A binder that will keep the dough structure intact while adding more rise and softness as it bakes.
- Pure vanilla extract - Just few drops will intensify the chocolate flavor.
- All-purpose flour - This is the standard base for making soft and fudgy cookies.
- Leavening agents - Baking soda and baking powder are both used to give the cookie a nice lift!
- Salt - Just a tad!
Equipment Needed
You will need the following to make these cookies:
- Electric hand mixer - It is easier to beat the butter using this versus mixing it manually. A hand mixer or stand mixer will do.
- Cookie scoop - This will help make evenly sized cookies. You can also use an ice cream scoop if that is what you have.
- Baking sheet
- Parchment paper or silicone liner
How to Make Chocolate Halloween Cookies
Cookies are one of the easiest baked treats you can make, and this recipe is no exception. Just mix the ingredients to make the batter, scoop, and bake! You’ll have these yummy Halloween treats ready in no time.
Preparations:
- Preheat the oven to 350°F.
- Line baking sheet with parchment paper or silicone liner.
Steps:
- Cream the butter. In a large mixing bowl, beat butter and sugars until the mixture becomes creamy.
- Mix the wet ingredients. Stir in the egg and vanilla until well incorporated.
- Mix the dry ingredients. In a separate medium bowl, whisk together the flour, cocoa powder, bakingsoda, baking powder, and salt.
- Combine to make the dough. Add the dry ingredients to the bowl of wet ingredients and mix until just combined. Fold in the white chocolate chips and m&m's.
- Scoop. Using a medium cookie scoop, drop 1 ½ tablespoon dough balls onto a baking sheet, spacing them 2 inches apart.
- Bake! Bake for 8 to 10 minutes (I prefer 8). Remove from the oven and let them cool for 5 minutes on the cookie sheet before transferring them to a cooling rack. Repeat with remaining dough.
Helpful Tips
- Use room temperature butter and eggs for a smoother and well-textured dough.
- Do not overmix the dough because this will result in dry and flat cookies. Mix until just combined, a few small dry spots are fine.
- I prefer baking the cookies for 8 minutes to achieve a soft and fudgy finish. If you prefer them a bit chewier, bake them for up to 10 minutes.
- Drop and bang the hot pan on the stove top after removing it from the oven to create rippled edges.
- If you want your cookies to be black as opposed to deep brown, you can add a few drops of black food coloring.
- If you cannot find Dutch processed cocoa powder, you can use Hershey's special dark cocoa powder.
Storage and Freezer
These cookies are best consumed within 2 to 3 days. Store in an airtight container at room temperature for up to 3 days.
Let cookies cool completely then place them in a freezer bag. They can stay frozen for up to 2 months. To reheat, let them thaw at room temperature.
More Halloween Recipes
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Recipe Card
Chocolate Halloween Cookies with M&M's
These chewy chocolate Halloween cookies are the perfect batch to add to your Halloween party desserts. Chocolate cookie dough dotted with white chocolate chips and M&M's, these cookies are every chocolate lover’s dream come true!
Servings: 36 cookies
Calories: 163kcal
Ingredients
- 1 cup unsalted butter , at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup m&m's
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper or silicone liner; set aside.
- In a large mixing bowl, beat the butter and sugars until creamy. Mix in the egg and vanilla.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the dry ingredients and mix until just combined. Stir in the white chocolate chips and m&m's.
- Using a medium cookie scoop, drop 1 ½ tablespoon dough balls onto baking sheet, spacing 2 inches apart. Bake 8 to 10 minutes (I prefer 8). Remove from oven and let cool 5 minutes on cookie sheet before transferring to cooling rack. Repeat with remaining dough.
Notes
- These are best consumed with 2 to 3 days.
- Store in an airtight container at room temperature up to 3 days, or freeze in a ziplock bag up to 2 months.
- Use any color m&m's to represent any festivities.
- Use room temperature butter and eggs for a smoother and well-textured dough.
- Do not overmix the dough because this will result in dry and flat cookies. Mix until just combined, a few small dry spots are fine.
- I prefer baking the cookies for 8 minutes to achieve a soft and fudgy finish. If you prefer them a bit chewier, bake them for up to 10 minutes.
- Drop and bang the hot pan on the stove top after removing it from the oven to create rippled edges.
- If you want your cookies to be black as opposed to deep brown, you can add a few drops of black food coloring.
- If you cannot find Dutch processed cocoa powder, you can use Hershey's special dark cocoa powder.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 81mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
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