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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.
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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.
Ok, so I’ve made these cookies twice now, and I love them! I’m usually a non-baker, too precise for me. But these are totally worth the effort, and adorable to boot. I found that the standing mixer was tons easier, I smooshed the cookies prior to baking and applied the eyes prior as well on the second batch. This is a winner all around, and the few that made it almost a week, were still soft. Thanks for this recipe, it’s a keeper
So glad you liked them!!
Almost doubled the recipe after reading other comments, but glad I didn’t! Made these just as directed, used a measured scoop for portioning, and got just slightly more than predicted.
Work fast to push in the candy eyeballs, as the cookies cool quickly.
They taste as good as they look. Thank you!
Aloha,
I’ve made these cookies in the past for our Church Trick or Truck. Absolutely love making these for Halloween or for the Fall. One of my favorite recipes.
Thank you for sharing.
Paka
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