These M&M Halloween Chocolate Cookies are rich, deeply chocolatey, and chewy with slightly crisp edges—studded with Holiday M&Ms and chocolate chips for bursts of color and melty pockets of chocolate.
They come together quickly and bake in approx 10 minutes, producing 36 cookies—ideal for a Halloween party, school bake sale, or an easy weekend treat that kids can help decorate.
Why You’ll Love These Cookies
A simple creamed-butter cookie dough made chocolate with cocoa powder, loaded with M&Ms for seasonal color—fast to mix, quick to bake, and easy to customize for any party.
If you want another fun Halloween cookie idea with extra seasonal flair, try the Hocus Pocus Cookies.
Ingredients You’ll Need
How to Make the Cookies
- Preheat the oven to 350 F and line cookie sheets or leave unlined if you prefer a slightly crisper bottom.
- In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes—this aerates the dough and helps create tender, slightly crisp edges.
- Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the dark cocoa powder (regular cocoa powder can be used) until well blended and evenly colored.
- Add the all-purpose flour, coarse salt (regular salt can be used), and baking powder to the bowl. Mix on low speed just until the dry ingredients are incorporated; avoid overmixing to keep the cookies tender.
- Fold in the Holiday M&Ms and chocolate chips with a spatula until distributed evenly through the dough.
- The dough may be thick—stir with the spatula until just combined so you don’t overwork it.
- Using a standard size cookie scoop, portion the dough onto cookie sheets. To make 36 cookies, place about 12 cookies on each sheet so they have room to spread.
- Bake for approx 10 minutes. Remove from the oven when the edges are set but centers still look slightly soft for chewy cookies.
- Let cookies cool on the cookie sheets for 5-10 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
Keep the Cookies Chewy
Chewy centers come from slightly underbaking and the resting step: pull the cookies when the edges are set but the middles still look soft, then cool on the sheet for 5-10 minutes.
Avoid overmixing once you add the flour—overworked dough yields denser cookies.
- Remove at approx 10 minutes when edges are set but centers are still soft.
- Cool 5-10 minutes on the cookie sheet before moving to a wire rack.
- Don’t overmix after adding flour; fold gently to combine.
Freeze & Reheat Tips
This dough freezes well, as do the baked cookies. Freeze scooped dough balls on a tray, then transfer to a freezer bag for longer storage. Baked cookies keep in the freezer in an airtight container too.
Reheat baked cookies briefly in a 300 F oven or microwave in 10–15 second bursts to refresh the chew and soften the chocolate.
- Freeze scooped dough balls on a tray until firm, then store in a freezer bag for up to 3 months.
- Bake frozen dough balls from frozen; add a couple of minutes to the bake time and watch for edge-setting.
- To refresh baked cookies: warm in a 300 F oven for 4-6 minutes or microwave for 10–15 seconds.
Fun Decorating Ideas
Keep decorating simple and kid-friendly: press extra M&Ms onto warm cookies, use seasonal colorways, or add a few Halloween sprinkles.
For playful faces, use two M&Ms for eyes and a small line of chocolate chips or icing for a mouth.
- Press a few extra M&Ms into the warm cookie surface right after baking for a shiny, colorful top.
- Use only Halloween-colored M&Ms or mix in edible candy eyes for spooky faces.
- Drizzle a little melted white chocolate over cooled cookies for contrast and extra decoration.
Baker’s Tips
Bake time matters: Aim for approx 10 minutes and remove when edges are set but centers are soft—cookies firm up during the 5-10 minute cooling on the sheet.
Portioning: A standard cookie scoop yields the count in this recipe (Servings 36 Cookies). Placing about 12 per sheet gives each cookie room to spread.
Candy placement: Press a few extra M&Ms onto the tops right after scooping or after baking for a picture-perfect look and brighter color.
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More Halloween Treats
Frequently Asked Questions
Final Notes
These M&M Halloween Chocolate Cookies are a reliable, crowd-pleasing choice—easy to customize, decorate, and scale for parties.
If you’re collecting seasonal ideas, check the More Recipes section below for other Halloween cookie and dessert ideas.
M&M Halloween Chocolate Cookies
Equipment
- Electric Mixer
- spatula
- standard cookie scoop
- cookie sheets
- wire rack
Ingredients
- 1 cup butter
- 11/4 cups sugar
- 2 large eggs
- 1/2 cup dark cocoa powder regular cocoa powder can be used
- 2 1/2 cups all-purpose flour
- 1/4 tsp coarse salt regular salt can be used
- 1 tsp baking powder
- 1 cup Holiday M&Ms
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 F.
- In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
- Blend in the eggs one at a time, scraping down the bowl as needed, then mix in the dark cocoa powder until well blended.
- Add the all-purpose flour, .coarse saltregular salt can be used, and .baking powder to the bowl and mix on low speed just until incorporated.
- Fold in the Holiday M&Ms and chocolate chips with a spatula.
- If the dough is thick, stir with the spatula until just combined.
- Using a standard size cookie scoop, portion the dough onto cookie sheets. To make 36 cookies, place about 12 cookies on each sheet.
- Bake for approx 10 minutes. Let the cookies cool on the cookie sheets for 5-10 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
