Why You’ll Love This Recipe
I like how these cookies are chewy, soft, and loaded with chocolate flavor from the dark cocoa powder. The green and purple M&Ms make them look perfectly spooky for Halloween, and I appreciate that they only take about 15 minutes from start to finish. They’re an easy treat I can whip up for kids or parties without much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2½ cup all-purpose flour
1 cup Hershey’s dark cocoa powder
1 teaspoon baking powder
2 tablespoon corn starch
¼ teaspoon salt
2 teaspoon vanilla extract
1 cup dark brown sugar
1 cup softened unsalted butter at room temp. (2 sticks)
¼ cup whole milk (can replace with almond milk for vegan version)
2 drops black gel food color (optional)
1 cup M&M candies, green and purple colored
Directions
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
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In a mixing bowl, whisk together flour, baking powder, cocoa powder, cornstarch, and salt.
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In another bowl, cream softened butter with vanilla, brown sugar, and black gel food coloring until light and fluffy.
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Fold the dry ingredients into the wet mixture. Add milk and mix until a dough forms. If the dough feels too thin, add a little more flour.
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Cover dough with plastic wrap and freeze for 5–10 minutes.
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Scoop out dough with a cookie scooper, place on the prepared sheet, and slightly flatten with the back of a spoon.
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Press a few M&Ms on top of each cookie before baking.
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Bake for 11–12 minutes. Once out of the oven, press a few more M&Ms on top.
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Cool on a wire rack before serving.
Servings and Timing
This recipe makes about 20 cookies. It takes just 5 minutes to prep, 11 minutes to bake, and around 16 minutes total.
Variations
I sometimes swap the M&Ms for candy eyeballs to make them look extra spooky. If I want them less rich, I use regular cocoa powder instead of dark cocoa. For a vegan version, I use almond milk and vegan butter with dairy-free candies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them for up to 2 months and reheat in the microwave for about 10 seconds when I want them soft and warm again.
FAQs
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking.
Do I have to use black gel food coloring?
No, it’s optional—it just makes the cookies look darker and spookier.
Can I make these cookies vegan?
Yes, I use almond milk, vegan butter, and dairy-free chocolate candies.
Can I freeze the dough?
Yes, I scoop the dough into balls, freeze, and bake straight from frozen, adding a few extra minutes.
How do I keep the cookies soft?
I avoid overbaking and store them in a sealed container with a slice of bread to keep them moist.
Can I add other mix-ins?
Yes, I sometimes add chocolate chips or white chocolate chunks for variety.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend.
Why do I add M&Ms before and after baking?
I add some before so they bake into the dough and some after for a bright, colorful look.
Can I double the recipe?
Yes, I often double it for parties, and they bake the same way.
What’s the best way to serve them?
I like serving them slightly warm with a glass of milk.
Conclusion
These spooky Halloween M&M cookies are one of my favorite quick and festive treats. I love how they’re soft, chocolatey, and full of Halloween colors, making them perfect for parties, school events, or just a fun baking night at home. They always disappear fast, so I like to bake a double batch.
