Halloween cookies are a must-have for spooky season, and this homemade recipe is the best way to bake easy, festive treats at home. Packed with dark cocoa, melty white chocolate, candy-coated M&Ms, and fun candy eyeballs, these cookies are chewy, rich, and perfectly spooky.
Whether you’re hosting a Halloween party, trick-or-treat night, or a cozy October movie marathon, these cookies will be the star of your table—and a fun activity for kids to decorate too.
Unlike store-bought Pillsbury cookies or simple pre-cut Halloween cookie cutters, this recipe gives you total control. You’ll also get pro tips for substitutions (gluten-free & dairy-free options), storage and freezer instructions, plus decorating variations to make every batch unique.
From classic Halloween sugar cookies to creative twists like gingerbread ghosts, there are endless ways to customise. And because this recipe has been retested as of September 14, 2025, you can trust that every batch bakes up perfectly chewy and full of flavour.
Ready to bake the spookiest, most delicious cookies of the season? Let’s get started!
Table of Contents
Table of Contents
Easy Halloween cookies made with cocoa, white chocolate chips, M&Ms, and candy eyeballs. These chewy homemade treats bake in just 20 minutes and include tips for gluten-free swaps, storage, and fun decorating ideas—perfect for parties, trick-or-treating, or a spooky family movie night.
What Are Halloween Cookies?
12 Easy Halloween Cookies Ideas – Spooky Treats Kids Will Love
Equipment
- Stand mixer or hand mixer
- Mixing Bowls
- Rubber spatula
- Cookie scoop (3 tbsp size)
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- ½ cup 113 g unsalted butter, cool room temperature
- ½ cup 100 g granulated sugar
- ¼ cup 50 g brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup 127 g all-purpose flour
- ½ cup 43 g black cocoa powder (or Dutch-process), sifted
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup 85 g white chocolate chips, plus extra for garnish
- 1 cup 218 g Halloween M&Ms, plus extra for garnish
- Edible candy eyeballs for garnish
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Beat butter and sugars on medium speed until light and fluffy, about 3 minutes.
- Mix in vanilla and egg until combined.
- Whisk together flour, cocoa, cornstarch, salt, baking soda, and baking powder in a separate bowl. Gradually add to wet mixture until dough forms.
- Fold in chocolate chips and M&Ms.
- Scoop 3-tbsp balls onto baking sheets, spacing 2 inches apart. Press extra candies and eyeballs on top.
- Bake 11–12 minutes until puffy but soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Halloween cookies are festive, homemade or store-bought treats decorated with spooky themes to celebrate October 31st. They often use cocoa or sugar cookie doughs, bright orange and black sprinkles, candy eyeballs, and seasonal candies like Halloween M&Ms. Popular shapes include pumpkins, bats, ghosts, and spiders—made with Halloween cookie cutters or simple candy decorations.
Unlike plain sugar cookies, Halloween cookie recipes focus on fun, customizable designs. Baking them at home lets you control flavour and ingredients, with options like soft sugar cookies, chocolate monster cookies, or spiced gingerbread ghosts. Perfect for parties, school events, or a cozy movie night, Halloween cookies are an easy, creative way to bring spooky fun straight from your kitchen.
Why You’ll Love This Halloween Cookies Recipe
These chewy Halloween cookies are more than festive—they’re the perfect mix of flavour, texture, and fun. Each bite combines rich cocoa, gooey white chocolate chips, crunchy M&Ms, and candy eyeballs for a spooky, kid-friendly monster cookie.
Here’s why this recipe stands out:
- Better than store-bought: Fresher, chewier, and fully customizable compared to Pillsbury Halloween cookies.
- Versatile: Shape with Halloween cookie cutters, scoop and bake, or turn them into spooky sandwich cookies.
- Creative variations: Swap in candy corn, drizzle with chocolate, or use themed sprinkles.
- Quick & easy: One bowl for dry ingredients, a stand mixer for the rest—ready in under 30 minutes.
- Diet-friendly swaps: Includes gluten-free and dairy-free options so everyone can enjoy.
Perfect for Halloween parties, trick-or-treat night, or baking with kids, this recipe guarantees cookies that are as fun to make as they are to eat.
Ingredients & Substitutions
Here’s everything you’ll need to make these chewy, spooky Halloween cookies. Plus, a few easy swaps if you’re missing something:
| Ingredient | Amount | Substitution / Notes |
|---|---|---|
| Unsalted butter | ½ cup (113g) | Use salted butter (reduce added salt by ½ tsp) or vegan butter for dairy-free |
| Granulated sugar | ½ cup (100g) | Swap with coconut sugar for a caramel-like flavor |
| Brown sugar | ¼ cup (50g) | Dutch-process cocoa for a lighter colour |
| Vanilla extract | 1 tsp | Almond or pumpkin spice extract for a twist |
| Egg | 1 large | Use flax egg (1 tbsp flax + 3 tbsp water) for vegan |
| All-purpose flour | 1 cup (127g) | Gluten-free 1:1 baking flour works well |
| Black cocoa powder | ½ cup (43g) | Optional, but fun for spooky effect |
| Cornstarch | 1 tbsp | Helps softness; can omit if unavailable |
| Sea salt | 1 tsp | Adjust if using salted butter |
| Baking soda | ½ tsp | Helps spread and rise |
| Baking powder | ¼ tsp | Works with soda for lift |
| White chocolate chips | ½ cup (85g) | Semi-sweet, milk, or dairy-free chips |
| Halloween M&Ms | 1 cup (218g) | Reese’s Pieces or candy corn |
| Candy eyeballs | As needed | Optional, but fun for a spooky effect |
Step-by-Step Instructions
- Preheat the oven.
Set oven to 350°F (177°C) and line two baking sheets with parchment. Avoid dark pans to prevent overbrowning. - Cream butter and sugar.
In a stand mixer with paddle attachment, beat ½ cup butter, ½ cup sugar, and ¼ cup brown sugar until light and fluffy (≈3 minutes). Scrape bowl.
Troubleshooting: Cold butter? Cut into cubes. Too soft? Cookies may spread. - Add wet ingredients.
Beat in 1 egg and 1 teaspoon vanilla until smooth. Tip: Room-temperature eggs mix better for structure. - Mix dry ingredients.
Whisk flour, cocoa, cornstarch, salt, baking soda, and baking powder. Add gradually to the wet mixture on low speed until a sticky dough forms.
Swap option: Use 1:1 gluten-free flour blend for GF cookies. - Fold in mix-ins.
Stir in white chocolate chips + Halloween M&Ms with a spatula. Save a few for topping. - Scoop & shape.
Use a large cookie scoop (≈3 tbsp) and place balls 2 inches apart. Press extra chips, M&Ms, and candy eyeballs on top. - Bake.
Bake 11–12 min until puffy and soft in the centre. Do not overbake—cookies set as they cool. - Cool.
Rest cookies on the sheet for 5 minutes, then transfer to a wire rack.
Result: chewy, gooey Halloween cookies with crisp edges and spooky toppings—party-ready in under 30 minutes!
Variations & Serving Ideas
This Halloween cookie recipe is endlessly customizable. Try these fun twists:
Flavour Variations
- Classic Sugar Cookies: Skip cocoa for a buttery base. Cut into ghosts, bats, or pumpkins with cookie cutters, then decorate with royal icing or sprinkles.
- Spiced Gingerbread: Add 1 tbsp molasses + ½ tsp cinnamon for cozy autumn flavour.
- Monster Mash-Up: Swap M&Ms for candy corn, Reese’s Pieces, or chopped peanut butter cups.
- Vegan-Friendly: Use dairy-free butter, a flax egg, and vegan chocolate chips.
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour for chewy, festive results.
Serving Ideas
- Arrange on a Halloween party platter with hot chocolate or apple cider.
- Wrap individually in clear bags with ribbon—perfect for trick-or-treat favours or bake sales.
- Build a Halloween dessert board with brownies, popcorn balls, and spooky candies.
- Serve at fall festivals, classroom parties, or cozy movie nights all season long.
Pro Tip: Add candy eyeballs or themed sprinkles after baking for an extra-spooky bakery look.
Storage & Make-Ahead
Freshly baked Halloween cookies will stay soft and chewy for up to 5 days when stored in an airtight container at room temperature. To keep their festive look, layer them between sheets of parchment paper so candy eyeballs and chocolate pieces don’t smudge.
For longer storage, these cookies freeze beautifully:
- Baked cookies: Place cooled cookies in a freezer-safe bag or container, separating layers with parchment. Freeze for up to 2 months. Thaw at room temperature before serving.
- Unbaked Dough: Freeze cookie dough balls on a tray, then transfer to a freezer bag. Store up to 3 months and bake from frozen, adding 2 extra minutes.
If you’re planning ahead for a Halloween party, the dough can also be made 24–48 hours in advance and refrigerated. This rest time actually improves flavour and texture.
For allergy-friendly prep, store vegan or gluten-free versions separately to avoid cross-contamination. Label containers clearly if you’re baking multiple cookie variations.
With these make-ahead tips, you can bake once and enjoy festive cookies throughout spooky season without last-minute stress.
Nutrition Facts
Here’s an estimated nutrition breakdown for these Halloween cookies. Values may vary slightly depending on ingredient brands and substitutions.
| Nutrient | Amount per cookie |
|---|---|
| Calories | 198 kcal |
| Carbohydrates | 27 g |
| Protein | 2 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 23 mg |
| Sodium | 105 mg |
| Fiber | 2 g |
| Sugars | 19 g |
| Calcium | 28 mg |
| Iron | 2 mg |
Disclaimer: This information is calculated using standard nutrition software and is provided for general guidance only. For specific dietary needs, please consult a registered dietitian or trusted source like USDA FoodData Central.
For more spooky baking inspiration, follow us on Pinterest and discover even more Halloween cookies and festive treats!”
Tested Notes
This Halloween cookies recipe was last retested on September 14, 2025, to ensure accuracy and consistent results. During the most recent bake, we confirmed:
- The dough is easiest to work with if chilled for 15 minutes before scooping, especially in warm kitchens.
- Black cocoa produces the darkest, most dramatic cookie base, but Dutch-process cocoa still gives excellent flavour.
- Pressing extra candies and eyeballs onto the tops before baking creates a bakery-style look and helps decorations stay visible.
- Cookies taste best on day two after the flavours have had time to meld.
dateModified: September 14, 2025
We continually retest this recipe seasonally to make sure instructions, timing, and ingredient recommendations reflect real kitchen results. That way, you can bake with confidence knowing this recipe is both festive and reliable.
About the Author
Written by Emily Grace, Recipe Developer at RecipesLace
Sarah is a lifelong home baker with a culinary degree and over 12 years of experience testing seasonal desserts. She specialises in holiday baking, from classic Christmas treats to fun, kid-friendly Halloween cookie ideas. Her recipes are developed and retested multiple times to guarantee consistency, and she sources nutrition data from the USDA and trusted health resources.
When she’s not in the kitchen, Sarah enjoys teaching baking workshops and curating recipe collections that make seasonal cooking approachable for everyone. Transparency, accuracy, and flavour are at the core of her recipe writing.
Last updated: September 14, 2025
I first baked these Halloween cookies during a family Halloween party—kids loved decorating with candy eyeballs!
For more festive bakes, explore related recipes on RecipesLace, such as Banana Bread Latte, Lemon Icebox Pie, and Christmas Crack.
Frequently Asked Questions
What are the 10 most popular homemade cookies?
Classic favourites include chocolate chip, sugar, peanut butter, oatmeal raisin, snickerdoodle, gingerbread, shortbread, molasses, thumbprint, and double chocolate. Seasonal twists like Halloween sugar cookies or peppermint holiday cookies also rank high during festive months.
What is Taylor Swift’s favourite type of cookie?
Taylor Swift has mentioned enjoying chai sugar cookies—soft sugar cookies with a spiced glaze. You can adapt this flavour into Halloween cookies by using pumpkin spice extract and Halloween-themed sprinkles.
How to make Snoop Dogg cookies?
Snoop Dogg’s cookbook features “rolling in the dough” cookies with chocolate and peanut butter. For a Halloween spin, swap in black cocoa and top with candy eyeballs.
Why are they called crybaby cookies?
Crybaby cookies are molasses cookies that crack on top as they bake, resembling tears. You can adapt them into Halloween gingerbread cookies with spooky decorations.
Can I make Halloween cookies ahead of time?
Yes! Prepare the dough up to 48 hours in advance and refrigerate. You can also freeze dough balls for up to 3 months and bake straight from the freezer.
How do I stop Halloween cookies from spreading?
Make sure your butter isn’t too soft, and chill the dough for at least 15 minutes before baking. Using parchment paper instead of greased pans also helps.
What if I don’t have Halloween cookie cutters?
You don’t need them! Simply scoop the dough into balls and press on extra candies. For cut-outs, try an upturned glass as a makeshift cutter.
Where can I buy Halloween cookies if I don’t want to bake?
Stores like Walmart and brands like Pillsbury offer ready-to-bake options for Halloween cookies. But homemade versions are fresher and customizable.
Are there healthier versions?
Yes—try coconut sugar, vegan butter, or a gluten-free flour blend. See our Banana Bread Latte recipe for another lighter dessert idea. For more on healthy swaps, check Healthline’s guide to sugar alternatives.
Can I freeze Halloween cookies?
Yes, you can freeze Halloween cookies for up to 2 months. Cool them completely, then store in a freezer-safe container with parchment between layers to protect decorations. You can also freeze unbaked dough balls and bake straight from frozen by adding 2 extra minutes to the bake time.
Why did my Halloween cookies spread too much?
Halloween cookies usually spread if the butter is too soft, the dough isn’t chilled, or too much sugar is used. For best results, chill the dough for 15 minutes before baking and use parchment instead of greased pans.
What are the best decorations for Halloween cookies?
The best Halloween cookie decorations are candy eyeballs, Halloween M&Ms, colored sprinkles, melted chocolate drizzles, and royal icing designs. You can also use cookie cutters shaped like pumpkins, bats, or ghosts for extra spooky flair.
Quick Recap / Key Takeaways
- Halloween cookies are chewy, chocolatey, and decorated with festive candies and eyeballs.
- Simple pantry ingredients + seasonal add-ins = spooky fun in under 30 minutes.
- Dough can be made ahead, refrigerated, or frozen for easy party prep.
- Variations include Halloween sugar cookies, gingerbread ghosts, vegan swaps, and gluten-free options.
- Decorating is flexible: use Halloween cookie cutters or just scoop and bake.
- Tested and updated (Sept 14, 2025) for consistent results.
Conclusion
These chewy, chocolatey Halloween cookies are the best easy way to celebrate spooky season. Loaded with cocoa, white chocolate chips, colourful M&Ms, and candy eyeballs, they’re festive enough for Halloween parties yet simple enough for weeknight baking.
Make-ahead tip: Prepare the dough up to 48 hours in advance or freeze baked cookies for up to 2 months—perfect for stress-free entertaining.
Whether you’re baking with kids, serving them at a haunted house party, or wrapping them as trick-or-treat favours, these spooky cookies are guaranteed to disappear fast.
Love seasonal desserts? Don’t miss our Lemon Icebox Pie, Christmas Crack, and Easy Sugar Cookies for year-round inspiration.
Grab the candy eyeballs, preheat the oven, and bake a batch of the best Halloween cookies today! Which variation will you try first?
