Halloween M&M Cookies

overhead photos of Halloween M&M cookies piled on a wire rack.

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These Halloween M&M Cookies are a fun, spooky twist on my small batch M&M cookies. They're soft, chewy, and loaded with Halloween M&Ms. This one bowl, no-chill cookie recipe takes 30 minutes and is great to bake for a last minute treat! 


Units Scale
  • 113g butter- melted (1 stick)
  • 145g light brown sugar (about 3/4 cup)
  • 1 large egg- room temperature
  • 1 teaspoon vanilla extract
  • 170g all purpose flour (about 1 1/3 cups)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 150g Halloween M&Ms (3/4 cup)


  1. In a microwave safe bowl, melt the butter. Let it cool for 5 minutes
  2. While the butter is cooling, preheat the oven to 350°F and line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine cooled butter and brown sugar and mix until well combined.
  4. Next, add the egg and vanilla extract to the butter/sugar mixture and again, mix well.
  5. Add the flour, baking soda, and salt to the wet ingredients and gently mix until just combined and no traces of flour remain.
  6. Pour the Halloween M&Ms on top of the cookie dough and use a rubber spatula to fold them in until evenly distributed.
  7. Use a large cookie scoop (about 2 tablespoons) to scoop your cookie dough out onto parchment lined baking sheet, leaving 2 inches between each cookie
  8. Place a few extra M&Ms on top of each ball of dough, then bake for 8-10 minutes, or until the edges are slightly golden brown.
  9. Carefully take the baking sheet out of the oven and allow the Halloween cookies to cool on it for 5 minutes before transferring to a wire rack to finish cooling completely.


  • Use room temperature ingredients: This is key if you want a smooth dough that mixes together easily!
  • Measure properly: I've listed the ingredients in grams so that you can accurately measure. Volume measurements can vary greatly, so weight is the best way to go.
  • Don't over mix: You only need to mix until the dry ingredients are fully combined. If you over mix the dough, the cookies will turn out tough and dense instead of chewy.
  • Bake on parchment paper: To prevent the cookies from sticking to the sheet tray, I like to bake on parchment paper.
  • Use an oven thermometer: The temperatures in ovens can vary SO much. It's best if you use an oven thermometer so you can get an accurate baking time every time you bake.
  • Add extra M&Ms on top: For a real bakery quality look, add a few M&Ms on top of the dough balls before you bake them.
  • Storing: Keep leftover cookies in an airtight container at room temperature for up to 4 days.