Halloween Reeses Pieces Cookies
These Halloween Cookies have the richest chocolate batter studded with the very most Reese’s Pieces, seasonal M&Ms, candy eyeballs and vibrant sprinkles.
This Halloween Cookies Recipe is for the Ghouls
If you want the best Halloween Cookies, you need to come to the queen of Halloween Food Ideas. It’s me, hi, I’m the queen, it’s me.
These cookies were tested so many times, because I wanted them to be just absolutely perfect for spooky season. The rich chocolate batter is studded with the maximum amount of chocolate chips possible for the very darkest, richest cookie.
Then, they are also bursting with the very most Reese’s pieces, Halloween M&M’s (the “Ghoul’s Mix”), candy eyeballs and vibrant Halloween sprinkles for the tastiest and most festive cookie for a hauntingly good time.
Why you’ll love this Halloween Cookie Recipe
- The dough comes together quickly and the decorating is easy, so this recipe is perfect for even novice bakers.
- Great for a party, as they’re easy to transport and always a crowd pleaser!
- Kids love to help make these.
Reeses Pieces Cookies Ingredients
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- unsalted butter – this provides the moisture and richness for these decadent cookies.
- granulated sugar – sweetens the cookies.
- egg – binds the ingredients together.
- vanilla extract – enhances the overall flavor of this treat.
- all-purpose flour – the base of the dough, providing the structure and shape.
- cocoa powder – adds rich chocolate flavor.
- baking soda – leavens the cookies, helping them rise and create a tender crumb.
- kosher salt – balances the sweetness.
- semisweet chocolate chips – adds a rich, melty chocolate element.
- Reese’s Pieces – adds a crunchy texture and burst of peanut butter flavor.
- M&M’s – look for the “Ghoul’s Mix,” which is a combination of bright Halloween colors (lime green, orange and purple).
- candy eyeballs – any size works, but I like the a combination of mini and medium candy eyeballs here.
- Halloween sprinkles – something like this, which is a combination of jimmies, nonpareils and confetti shapes is ideal.
How to Make Halloween Cookies
1. CREAM. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Then add the egg and vanilla and mix until well combined.
2. MIX. Add the flour, cocoa powder, baking soda and salt and mix until a shaggy dough forms.
3. FOLD. Use a rubber spatula to fold in the Reese’s pieces, M&Ms and chocolate chips.
4. SCOOP. Use a 2 tablespoon cookie scoop to place cookie dough scoops 2 inches apart on parchment-lined baking pans. Roll the dough into balls.
5. ROLL. Roll half of each ball in sprinkles and return to pan, sprinkle-side up. Press additional M&Ms onto top of each ball.
6. BAKE. Transfer to oven and bake until cookies are just set. Transfer the pan to a cooling rack and carefully press the candy eyeballs onto the cookies while they are still warm.
Home Chef Tips for Making Halloween Monster Cookies
- If you can’t find the Ghoul’s Mix M&Ms, just use extra Reeses Pieces to make up the difference.
- Make sure your butter is at room temperature but not melted. This helps the cookies achieve a tender, chewy texture.
- Once you add the flour, mix only until a shaggy dough forms, then stop. Overmixing can lead to a tough cookie.
More Halloween Cookie Decorating Tips
- Press the candy eyes onto the cookies as soon as they come out of the oven to ensure they stick.
- Don’t be afraid to go wild with the sprinkles and really a press a lot of them onto each cookie. It’s what makes these Halloween treats so festive!
- Want to add a little bit of candy corn to the cookies? You have my permission, go for it.
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Halloween Cookie Variations
- EXTRA DARK – I use traditional cocoa powder because that’s what I keep on hand, but feel free to use black cocoa powder [affiliate link] for an extra dark cookie.
- PEANUT BUTTER OVERLOAD – Stir in a tablespoon of creamy peanut butter or a sprinkle of peanut butter chips for extra peanut flavor.
- ADD A KICK – For a grown-up twist for an adults-only party, add a pinch of chili powder to the cookie dough. This adds a suprising kick that pairs well with the rich chocolate.
Storing Leftover Halloween Cookies
Store these Halloween monster cookies in an airtight container at room temperature for up to four days (if you can resist them that long).
Freezing Halloween Cookie Dough
To prepare this Halloween cookies recipe in advance, you can freeze the cookie dough. Roll the dough into balls and roll in sprinkles and press with M&Ms as instructed in the card below.
Place balls on parchment-lined baking sheet and freeze until solid. Then, transfer frozen balls to a zip-top container and freeze for up to 3 months.
Bake directly from frozen, adding an extra 2 to 3 minutes to baking time.
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Halloween Cookie Recipe
Ingredients
- 1 stick unsalted butter (8 tablespoons), at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup plus 2 tablespoons M&Ms Ghoul's Mix
- ½ cup Reese’s Pieces
- ½ cup semisweet chocolate chips
- ⅓ cup Halloween sprinkles
- 2 tablespoons candy eyeballs
Instructions
- Preheat oven to 350 degrees F. Line 2 rimmed baking pans with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, cream butter and sugar at medium speed until light and fluffy.
- Add egg and vanilla and mix until well combined.
- Add flour, cocoa powder, baking soda and salt and mix on low speed until a shaggy dough forms.
- Using rubber spatula, fold in 1/2 cup M&Ms, Reese’s pieces and chocolate chips.
- Using a 2 tablespoon cookie scoop, place cookie dough scoops 2 inches apart on prepared pans. Roll the dough into balls. Roll top half of each ball in sprinkles and return to pan, sprinkle-side up. Press remaining 2 tablespoons M&Ms onto tops of balls.
- Transfer to oven and bake 9 to 10 minutes or until centers of cookies are just set.
- Transfer pan to cooling rack and carefully press candy eyeballs onto cookies while they are still warm. Allow cookies to cool completely on pan.
