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Kids Halloween Cookie Recipe
Ash Tyrrell

Kids Halloween Cookie Recipe

I love finding an excuse to bake with my kids, and Halloween gives me the perfect one every single year. I start with my favorite chewy cookie dough base, then let the kids dump in a pile of Halloween M&M's and candy-eye sprinkles until it looks properly spooky.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour – this builds the base structure of the dough so spoon it into your cup and level it instead of scooping directly from the bag
  • 1 teaspoon cornstarch – keeps the cookies soft and a little pillowy in the center
  • 1 teaspoon baking soda – helps the dough rise and spread just enough
  • ½ teaspoon salt – balances out all the sweetness from the sugar and candy
  • ¾ cup unsalted butter melted – melted butter gives these cookies a chewier bite than creamed butter would
  • ¾ cup brown sugar packed – adds moisture and that deep caramel flavor
  • ¼ cup granulated sugar – helps the edges turn a touch crisp
  • 1 large egg – binds the dough together
  • 1 egg yolk – the extra yolk is my trick for a richer chewier cookie
  • 1 teaspoon vanilla extract – use pure vanilla not imitation, for the best flavor
  • 1 cup Halloween M&M's – if you can't find the seasonal bag just pick out orange, purple and black candies from a regular bag
  • ¼ cup Halloween sprinkles with candy eyes – these are what make the cookies look genuinely spooky

Method
 

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. This step makes sure the baking soda gets distributed evenly through the flour so you don't end up with a weird bitter spot in one bite. I always set this bowl aside while I work on the wet ingredients so it's ready to go.
  2. In a separate large bowl, beat the melted butter, brown sugar and granulated sugar together until the mixture turns light in color, about four minutes. I know it feels like a long time to stand there mixing, but this step is what gives the cookies their chewy texture later on.
  3. Add the egg, egg yolk and vanilla extract to the butter mixture and beat until everything is fully combined. The dough should look smooth and glossy at this point. I like scraping down the sides of the bowl here so nothing gets left unmixed at the bottom.
  4. Add the flour mixture into the wet ingredients and mix just until combined. I try not to overmix here because that's what makes cookies turn out tough instead of tender. A few streaks of flour disappearing is exactly when you want to stop.
  5. Gently fold in the Halloween M&M's and candy-eye sprinkles by hand. This is my kids' favorite part, and I always let them pour the candy in themselves. Save a few extra M&M's to press on top of each dough ball before baking for a prettier finished cookie.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling firms up the butter so the cookies hold their shape instead of spreading into thin, flat discs. I know it's tempting to skip this step, but I promise it makes a real difference in the final texture.
  7. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the chilled dough into balls, space them a couple inches apart, and bake for 9 to 11 minutes, until the edges look set but the centers still look a little soft. They'll continue cooking slightly as they cool on the pan.
  8. Let the cookies rest on the baking sheet for about five minutes before moving them to a wire rack. This short resting period lets the centers finish setting so the cookies don't fall apart when you transfer them. Once they're fully cool, they're ready to share.

Notes

  • I always weigh my flour or spoon-and-level it, because scooping straight from the bag packs in too much and leaves the cookies dry.
  • I press a few extra M&M's onto the tops of the dough balls right before baking so every cookie looks colorful, not just the ones that got lucky mix-ins.
  • I bake one test cookie first if I'm using a new oven, just to check my exact timing before committing the whole tray.
  • I never skip chilling the dough, even when I'm short on time, since it's the single biggest factor in how these cookies turn out.
  • I rotate my baking sheet halfway through baking because my oven runs hotter in the back.