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Halloween Cookies are an easy pudding cookie recipe with Halloween sprinkles and candy! These chocolate chip cookies are all dressed up for Halloween!
Easy Halloween Cookies
In all honestly, trick-or-treating was never my Halloween jam. I hated being out after dark with a cranky toddler – who took days to catch up on sleep – when I would have rather been at home watching TV and drinking wine.
No, my favorite part of Halloween are the fun treats and parties and activities. I may not want to trick-or-treat but that doesn’t mean I don’t want to make all the Halloween treats!
What makes the best Halloween cookies? Dressing up cookies with Halloween M&Ms, sprinkles, and candy eyeballs!
These Halloween Cookies are the perfect dessert for Halloween parties: they’re easy and no fuss with fun sprinkles!
Important Ingredients
- My original pudding cookie recipe uses a combination of unsalted butter and brown sugar. I love the flavor that brown sugar adds to cookies and it is an additional method to keep them soft.
- Instant Pudding Mix – be sure to buy INSTANT and it can be any flavor.
- Halloween M&Ms and Halloween Sprinkles – like a colorful mix of jimmies and candy eyeballs!
How to make Halloween Cookies
- Cream butter and sugar until fluffy.
- Add egg, vanilla, baking soda, salt, and instant pudding mix.
- Mix in all purpose flour.
- Add Halloween candies.
- Scoop 2 tablespoon cookie dough balls and place on a cookie sheet. Chill at least 30 minutes, then bake until no longer glossy.
FAQs
These will last in an airtight container almost a week before getting stale.
Freeze for up to 3 months in an airtight container.
Halloween Cookies Recipe (Pudding Cookies)
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter softened
- ¾ cup (150g) brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3.4 ounces box Instant Vanilla Pudding Mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all purpose flour
- ¼ cup Halloween sprinkles
- ¾ cup Halloween M&Ms any flavor
- Candy eyes optional
Instructions
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. If desired, press 1 or 2 candy eyes and 3-4 more M&Ms into the freshly baked cookies.
- Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
I just made this dough following the recipe exactly. However, it only yielded twelve cookies, and they look huge. I actually measured two tablespoons of dough out for each cookie (something I have never done, but I wanted them to look like yours). They look like they will take longer than 9-11 minutes to bake. Is it possible, that the recipe should say 1 tablespoon balls to chill? I have them chilling now so I don’t yet have the finished product.
These were very yummy, a pretty good standard cookie recipe. Only complaint is they turned very flat when they cooled. Going to try again and chill them longer before baking next time.
Easy to make. Delicious. However, I followed the recipe exactly, but cookies are flat.
Thanks so much for the recipe. Where did you find the candy eyes?
I got all of my ingredients at Walmart
Can’t WAIT to try these!!!
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