Soft Halloween M&M Cookies
A classic all-butter cookie with plenty of M&Ms. This recipe makes plenty for a festive party, the dough freezes beautifully, and the cookies are perfect: soft with crisp edges.
Equipment
- Baking sheets
- Mixing bowl
- Hand mixer or stand mixer
Ingredients
- ¾ butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2¼ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups ghoul mix M&Ms (divided)
Instructions
- Cream the butter and sugar. Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Then, add the eggs and vanilla extract and blend until combined, scraping down the sides of the bowl as needed.
- Combine the dry ingredients. Whisk together the all-purpose flour, baking soda, and salt in a separate mixing bowl.
- Mix the dry and wet ingredients. Gradually add the dry ingredients to the butter mixture, mixing at low speed, one cup at a time, until combined. Then, stir in 1½ cups of the Halloween-themed M&Ms by hand.
- Chill the dough: Cover the dough and chill it in the refrigerator for 1 hour.
- Prepare for baking. Towards the end of the chilling time, preheat the oven to 350°F (175°C) and position the oven rack in the center. Prepare two baking sheets with parchment paper or lightly coat them with cooking spray.
- Shape the cookies. Drop the dough by tablespoon-sized balls onto the prepared baking sheets, spacing them about 2 inches apart as the cookies spread. Press 3 additional M&Ms on top of each dough ball for decoration.
- Bake the cookies. Bake at 350°F (175°C) for 11-13 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
Before you begin, make sure your butter and eggs are at room temperature. This will make it easier to blend them evenly with the other ingredients.
Just mix the dry ingredients into the wet mixture until they are combined. Don't overmix to avoid making the cookies tough.
You can skip pressing M&Ms on top, but it makes the cookies look better.
When adding extra M&Ms on top of the dough balls, do it gently to prevent the cookies from flattening too much.
It's important to chill the dough for at least an hour to help the cookies keep their shape and stop them from spreading too much while baking.
Nutrition
Calories: 79kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 101mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 16IU | Calcium: 8mg | Iron: 1mg
Servings: 30 cookies
Calories: 79kcal