Spooky Halloween Cookies

Every Halloween, I like making treats that look a little spooky but taste super sweet. These cookies are my favorite because they’re fun, colorful, and kind of creepy in the best way. The kids always love helping me decorate them.

I remember the first time we made them—it felt like a little Halloween party right in our kitchen. We added candy eyes, orange frosting, and a few silly spider webs. They turned out so cute and spooky, I couldn’t stop smiling.

You can make ghosts, pumpkins, or even bats—whatever you like. They’re soft, buttery, and perfect for a fun night of baking. Once you try these, they’ll become your Halloween tradition too.

So, grab your cookie cutters and a little frosting. Let’s bake something spooky and sweet together. Trust me, these cookies will make your Halloween table unforgettable.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and ingredients, these cookies are beginner-friendly.
• Perfect for Halloween: The dark cocoa base and vibrant candies make these cookies irresistible for Halloween festivities.
• Customizable: Add your favorite mix-ins or adjust the decorations to suit your spooky style.
• Kid-Friendly: Kids will love helping to place the candy eyeballs and M&Ms.
• Make-Ahead Friendly: Prep the dough in advance to save time on the big day.

Required Kitchen Tools

Here are the essential tools you’ll need to create these spooky cookies:

• Mixing Bowls: At least two, for wet and dry ingredients.
• Hand or Stand Mixer: To cream the butter and sugar.
• Sifter: To sift the cocoa powder and flour.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: For evenly sized cookies.
• Cooling Rack: To let the cookies cool completely.

Ingredients

Cookie Dough

• 1/2 cup (113 grams) unsalted butter – at cool room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) brown sugar – adds depth and moisture
• 1 teaspoon vanilla extract
• 1 egg – at room temperature
• 1 cup (127 grams) all-purpose flour
• 1/2 cup (43 grams) black cocoa powder (or Dutch-process cocoa), sifted
• 1 tablespoon cornstarch – helps create soft and chewy cookies
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder

Mix-Ins and Decorations

• 1/2 cup (85 grams) white chocolate chips – plus more for garnish
• 1 cup (218 grams) Halloween M&Ms – plus more for garnish
• Edible candy eyeballs – for a spooky touch

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, salt, baking soda, and baking powder. Sifting the cocoa powder ensures a smooth, lump-free dough. Set aside.

2. Cream the Wet Ingredients

In a large mixing bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla extract and egg, and mix until fully incorporated.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. Fold in the white chocolate chips and Halloween M&Ms until evenly distributed.

4. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps the cookies hold their shape during baking and enhances their flavor.

5. Preheat and Prepare

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Use a cookie scoop to portion the dough into 1.5-2 tablespoon-sized balls. Place them on the baking sheets about 2 inches apart.

6. Decorate

Press a few extra M&Ms and white chocolate chips onto the tops of the dough balls. Gently press edible candy eyeballs into the dough for a spooky effect.

7. Bake

Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly soft. The cookies will continue to set as they cool.

8. Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect chewy texture.

Tips for Perfect Halloween Cookies

• Use Room-Temperature Ingredients: Ensures even mixing and a smoother dough.
• Don’t Skip Chilling: This prevents the cookies from spreading too much.
• Customize Decorations: Swap M&Ms for Reese’s Pieces or add sprinkles for extra flair.
• Store Properly: Keep cookies in an airtight container to maintain freshness.

Variations for Spooky Halloween Cookies

• Add a Surprise Center: Stuff the cookies with a marshmallow or caramel candy for a gooey surprise.
• Use Dark Chocolate Chips: Swap white chocolate for a more intense chocolate flavor.
• Sprinkle with Sea Salt: A sprinkle of flaky sea salt before baking enhances the chocolate flavor.
• Gluten-Free Option: Substitute a 1:1 gluten-free baking flour for the all-purpose flour.

How to Serve Spooky Halloween Cookies

These cookies are versatile and perfect for:

• Halloween Parties: Serve them on a festive platter with themed decorations.
• Gift Bags: Wrap them in cellophane bags tied with orange and black ribbons.
• Movie Nights: Pair with a spooky movie and a glass of milk or hot cocoa.

Storing and Freezing Spooky Halloween Cookies

• Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Scoop dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
• Freezing Baked Cookies: Freeze cooled cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	150
Total Fat	7g
Saturated Fat	4g
Cholesterol	20mg
Sodium	60mg
Total Carbohydrates	20g
Dietary Fiber	1g
Sugars	12g
Protein	2g

FAQs for Spooky Halloween Cookies

Can I make these cookies in advance?

Absolutely! You can prepare the dough up to 2 days in advance and store it in the refrigerator. Alternatively, freeze the dough for up to 3 months.

How do I ensure my cookies are soft and chewy?

Be sure not to overbake them. The centers should look slightly underdone when you remove them from the oven; they’ll firm up as they cool.

Can I use regular cocoa powder instead of black cocoa powder?

Yes, but the cookies will have a lighter color and a slightly different flavor. Black cocoa powder gives them a dramatic, spooky look.