Cookies & BarsNo. 7794 · The 2026 edition
Halloween Cookies
Whip up a batch of spooky-sweet Halloween cookies packed with sprinkles and M&Ms, perfect for parties or ghoulish snacking.
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These Halloween cookies are soft, chewy, and loaded with festive sprinkles and M&Ms. The dough is chilled before baking to ensure perfect texture, and you can add candy eyes for an extra spooky touch. They keep well for days or can be frozen for later.
Ingredients
Directions
- In a stand mixer with the paddle attachment (or using a hand mixer), cream together the softened butter and packed brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. Then add the instant vanilla pudding mix, baking soda, and salt, and mix until combined. Gradually mix in the all-purpose flour, then stir in the Halloween sprinkles and M&Ms.
- Scoop the dough into 2-tablespoon-sized balls and place them on a cookie sheet lined with parchment paper or a silicone baking mat. No need to space them apart since they will be chilled. Cover the sheet and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats. Arrange the chilled dough balls about 2 inches apart on the prepared sheets. Bake for 9 to 11 minutes, or until the edges just begin to brown. If desired, immediately press 1 or 2 candy eyes and 3 to 4 additional M&Ms into the tops of the warm cookies.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze for up to one month.
