There’s something magical about Halloween cookies. Maybe it’s the candy eyes peeking out from gooey chocolate, or the vibrant orange and black M&M’s dotting the tops like costume confetti. Whatever the reason, these Halloween Cookies bring pure joy to your kitchen—and your party table.
Imagine biting into a chewy double chocolate chip cookie packed with semisweet chips, soft centers, and crispy edges. Now picture those cookies decorated with festive Halloween candies and playful googly eyes. That’s what you’re making here: cookies that deliver big chocolate flavor and playful holiday vibes.
These aren’t complicated cut-out cookies or delicate sugar sculptures. Instead, they’re rich, soft, and baked for indulgence. Best of all, you can customize them in endless ways to match your Halloween theme. Want a classic? Use orange and purple M&M’s. Going creepy? Add candy worms or black food coloring to the dough. These cookies are flexible, easy, and totally crowd-pleasing.
Why Halloween Cookies Are the Ultimate Treat This Season
They’re a Chocolate Lover’s Dream
Let’s talk flavor first. This cookie recipe starts with a double hit of chocolate—natural cocoa powder for depth and semisweet chips for pockets of melty richness. The dough comes together quickly but tastes like something you’d get from a gourmet bakery.
Instant espresso powder enhances the chocolate without adding any coffee taste, making each bite more intense and satisfying. A touch of vanilla smooths everything out, while brown sugar gives you that irresistible chew in the center.
The result is a chocolate-forward cookie that’s festive, rich, and perfectly tender. Even before the decorations, they’re next-level good.
Halloween-Ready Right Out of the Oven
These Halloween cookies don’t need complex steps to look amazing. Press M&M’s into the tops before baking, then pop them in the freezer for 15 minutes to help them hold their shape. After baking, a quick chocolate-chip “glue” secures the candy eyes.
They’re easy to decorate, fun to eat, and ideal for kids’ parties or grown-up gatherings. Whether you’re serving them with cider or sneaking one after bedtime, they hit the Halloween sweet spot perfectly.
How to Get the Perfect Cookie Texture Every Time
Chill, Press, and Space for Even Baking
Cookie dough is like magic clay—it can go from gooey to glorious with just a few tweaks. For these Halloween cookies, your goal is a crisp edge and a soft, chewy center. To make that happen, chilling the dough is key. After forming the cookie dough balls and pressing M&M’s into the tops, place them in the freezer for 15 minutes. This helps the cookies keep their shape and prevents spreading.
When ready to bake, line your sheet pans with parchment paper and space the cookies at least 2½ inches apart. These cookies like their space—they’ll spread slightly and puff up beautifully in the oven.
Set your oven to 350°F and bake for 13–15 minutes. Look for firm edges and a matte center. The middle might seem a little underdone, but that’s what creates that gooey, rich center after cooling. Once out of the oven, let them rest for 5 minutes on the sheet before transferring to a wire rack.
Adding the Final Touches: Eyes & Extras
While the cookies are still warm, it’s time to make them spooky. Place an extra chocolate chip on top of each one, let it melt just slightly, and gently press a candy eye over it. The melted chocolate acts as edible glue and sets perfectly once cooled.
Want to go the extra mile? Add a second eye or a candy mouth for monster faces. Or use themed Halloween sprinkles for texture and color. These simple steps turn regular cookies into Halloween showstoppers.
The best part? The decorating process is fun and stress-free, making it ideal for baking with kids or prepping ahead for parties. Just follow these easy techniques, and you’ll get bakery-quality cookies every single time.
Halloween Cookies
Ingredients
- 1 cup all-purpose flour
- ▢⅓ cup natural unsweetened cocoa powder
- ▢½ teaspoon baking soda
- ▢½ teaspoon salt
- ▢½ cup unsalted butter softened
- ▢½ cup light brown sugar
- ▢⅓ cup granulated sugar
- ▢1 large egg
- ▢½ teaspoon instant espresso powder
- ▢2 teaspoons vanilla extract
- ▢1 cup semisweet chocolate chips extra for decorating
- ▢1 cup M&M’s
- ▢Candy Eyes
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg, instant espresso and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Use a cookie scoop or small ice cream scoop to scoop uniform balls of dough onto the cookie sheet.
- Grab your cookie dough ball and press it into the plate filled with m&m’s. Be sure to press all those m&m’s into the top the cookie.
- Place the cookies in the freezer for 15 minutes.
- Once ready to bake, place the cookies on a parchment lined cookie sheet and space them atleast 2 and a half inches apart.
- Bake for 13-15 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes.
- While the cookies are still warm, add a chocolate chip to the top of the cookie. Once the chocolate starts to melt, add the candy eye over the melted chocolate chip. The chocolate will act as a glue for the candy eye once it dries.
- Transfer to wire racks to continue cooling.
Notes
Cookie Base Tweaks: Gluten-Free: Use a gluten-free flour blend for those with dietary restrictions.
Oatmeal Chocolate Chip: Incorporate oats for a chewier texture and added nutrition. Brown Butter: Brown the butter for a nutty flavor and deeper color. Traditional cookie: Don’t want a double chocolate chip base? Use this cookie recipe instead Chocolate Variations:
White Chocolate: Add white chocolate chips or chunks for a sweeter treat.
Milk Chocolate and Sea Salt: Combine dark chocolate chips with a sprinkle of sea salt for a complex flavor. Mix-in Ideas:
Nuts: Chopped walnuts, pecans, or almonds add crunch and texture. Dried Fruit: Incorporate cranberries, raisins, or cherries for a sweet and tangy twist. Candy Pieces: Add peanut butter chips, toffee, or chopped candy bars for a fun surprise.
Halloween-Themed Additions:
Black Food Coloring: Add a drop of black food coloring to the cookie dough for a spooky twist.
Halloween Sprinkles: Top the cookies with Halloween-themed sprinkles for a festive touch. Gummy Worms: Add gummy worms for a monstrous look.
By experimenting with different ingredients and techniques, you can create unique and delicious Halloween double chocolate chip cookies.
Storage for these chocolate chip Halloween cookies
Unbaked cookie dough storage
I’m a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have a warm freshly baked delicious treat whenever I want. This is my process for freezing cookie dough:
Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.
Storing baked double chocolate chip cookies
To maintain the freshness and chewy texture of your double chocolate chip cookies, follow these guidelines:
Short-term storage: Store cookies in an airtight container at room temperature for up to 3-5 days. Freezing: For longer storage, freeze individual cookies or the entire batch in an airtight container. Frozen cookies can last up to 2-3 months. Important tips:
Allow cookies to cool completely before storing to prevent moisture buildup.
Use an airtight container to prevent the cookies from drying out.
For freezing, wrap individual cookies tightly in plastic wrap before placing in the container. Nutrition
Serving: 1cookie | Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 132mg | Potassium: 124mg | Fiber: 2g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg
Flavor Variations & Festive Mix-Ins for Halloween Cookies
Elevate Your Cookie Game with Flavor Twists
These Halloween cookies are already packed with chocolate goodness, but that doesn’t mean you can’t get creative. One of the easiest ways to level up your batch is to experiment with the base dough or switch up the chocolate profile.
Brown butter is a simple upgrade that adds a nutty depth and rich caramel notes. Just melt your butter until golden brown, let it cool, and proceed as usual. You’ll notice a deeper flavor without changing the recipe structure.
Not a fan of the double chocolate base? No problem. Swap it for a traditional cookie dough—just remove the cocoa powder and adjust the flour slightly. You’ll get a classic chocolate chip cookie feel with a Halloween twist.
Want something sweet and spooky? Try white chocolate chips or milk chocolate chunks. Add a sprinkle of sea salt before baking for a sweet-savory contrast that elevates every bite.
Mix-In Ideas That Scream Halloween
The real magic of Halloween cookies lies in the extras. You can turn a single batch into a variety pack of festive treats just by mixing in different elements. Toss in Halloween M&M’s in orange, purple, and green, or use black food coloring to tint your dough for dramatic flair.
For texture and crunch, mix in chopped nuts like pecans or almonds. Or go the fruity route with dried cranberries or cherries—they add a tangy pop that complements the chocolate.
Looking for a treat kids will go wild for? Press in a few gummy worms or mini marshmallows before baking. Top with Halloween sprinkles right before they cool to lock in festive fun.
Each cookie becomes its own mini masterpiece—and no two need to be the same.
Storage Tips & Make-Ahead Options for Halloween Cookies
How to Freeze Halloween Cookie Dough for Later
Making cookie dough ahead of time is a total game-changer—especially during the Halloween rush. With these Halloween cookies, you can prepare the dough, freeze it, and have fresh-baked treats anytime in just minutes.
Here’s how to do it right:
After mixing your dough, use a cookie scoop to form balls and place them on a parchment-lined tray. Press in your M&M’s now—this ensures even baking later. Then freeze the tray for 20 minutes so the dough firms up.
Once chilled, transfer the cookie dough balls to a zip-top freezer bag or airtight container. Label the bag with the date and baking time, and store for up to 2 months. When you’re ready to bake, place the frozen dough directly onto a baking sheet and bake as usual, just add 2–3 extra minutes to the baking time.
This method gives you fresh, gooey Halloween cookies anytime—with zero stress.
Storing Baked Halloween Cookies
Already baked a batch? Here’s how to keep them fresh and chewy:
Store the cooled cookies in an airtight container at room temperature for up to 3–5 days. To keep that soft texture, place a slice of white bread in the container with the cookies. It helps retain moisture without making the cookies soggy.
If you need longer storage, freeze the cookies. Wrap each one in plastic wrap, then place them in a freezer-safe container or bag. They’ll stay delicious for 2–3 months. When you’re ready to enjoy them, thaw at room temperature or microwave for 10–15 seconds for a warm, melty center.
With the right storage, your Halloween cookies can be ready whenever the craving strikes.
FAQ: Halloween Cookies
1. Can I use store-bought cookie dough for Halloween cookies?
Yes! You can absolutely use refrigerated store-bought chocolate chip or sugar cookie dough. Just press in the Halloween-themed M&M’s and bake as directed. Once out of the oven, decorate with candy eyes, sprinkles, or melted chocolate for spooky flair.
2. How do I keep M&M’s from cracking while baking?
To avoid cracked M&M’s, press them gently into the tops of the cookie dough balls before freezing for 15 minutes. This helps them set and bake more evenly. Avoid pressing them in after baking, as they won’t adhere as well.
3. Can I make these cookies gluten-free?
Definitely. Just replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your mix includes xanthan gum or add a bit separately for the best texture. Everything else in the recipe remains the same.
4. How far in advance can I make Halloween cookies for a party?
You can bake them 2–3 days ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked cookies or freeze the dough and bake fresh the day of your party.
Conclusion
When it comes to festive treats, Halloween cookies strike the perfect balance between fun and flavor. These double chocolate delights, dotted with colorful candies and candy eyes, are just the thing to make your spooky season extra sweet.
They’re simple to make, easy to customize, and ideal for baking ahead of your big Halloween bash. Whether you’re throwing a party, handing them out to trick-or-treaters, or sneaking one after bedtime, these cookies deliver every time.
So grab your apron, turn up the oven, and get ready to create a batch of Halloween magic—one delicious cookie at a time.
