Double Chocolate Halloween M&M Cookies Recipe
Delight in these rich and festive Double Chocolate Cookies, featuring a luscious blend of black cocoa powder, white chocolate chips, and colorful Halloween M&Ms. Perfectly chewy and crowned with edible candy eyeballs, these cookies bring a fun and decadent twist to your cookie selection, making them ideal for festive gatherings or everyday treats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 11 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
Dry Ingredients
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (43 grams) black cocoa powder (or Dutch-process)
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Add-ins and Garnish
- 1/2 cup (85 grams) white chocolate chips, plus more for garnish
- 1 cup (218 grams) Halloween M&Ms, plus more for garnish
- Edible candy eyeballs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure all ingredients are evenly combined. Add in vanilla extract and the room-temperature egg, beating thoroughly to blend.
- Mix Dry Ingredients: Whisk together all-purpose flour, black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder in a separate bowl until well combined. Gradually add this dry mixture to the wet ingredients in the mixer bowl, beating until a slightly sticky dough forms.
- Fold in Chocolate Chips and M&Ms: Using a rubber spatula, gently fold white chocolate chips and Halloween M&Ms into the dough to distribute them evenly without overmixing.
- Scoop and Garnish Dough: Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Dot each cookie dough ball with additional white chocolate chips, M&Ms, and edible candy eyeballs for a festive look.
- Bake Cookies: Bake the cookies for about 12 minutes, until they are puffy but still soft, being careful not to overbake to maintain a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which will help them set properly and maintain their shape.
Notes
- Room temperature butter and egg help create a smooth, even batter.
- Black cocoa powder gives these cookies a rich dark color and intense chocolate flavor; Dutch-process is a perfect substitute.
- Do not overbake to keep cookies soft and chewy.
- For a more festive look, use themed holiday M&Ms and candy eyeballs.
- Store cookies in an airtight container at room temperature for up to 5 days.