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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)
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.
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Favorite Halloween Recipes
Last Updated on October 3, 2023
Super cute and easy to make for Halloween!! Fun, festive gift I’m taking to
My Dental Office, they are complete foodies, especially with cookies and goodies. HAPPY HALLOWEEN EVERYONE!!
I’m so glad you enjoyed them!
Are these cookies considered peanut free? No one in our house is allergic, so I’m not the most versed on what is safe for people with nut allergies. But I was thinking about making these for my son’s class and the school is peanut free.
I believe so – the only odd ingredient would be pudding mix, but I don’t think that has peanuts in it. Just make sure the M&Ms you use are acceptable.
What company makes the monster eyes candies & where can I find them?
Wilton makes them, among others. Check amazon or your local craft store
I followed the recipe exactly and these turned out perfectly. Use a 2 tbsp cookie scoop if you have. I had no issues with spread or cook time
So glad you like them!!
Hi! I plan to make these tonight! How many OZ would you say each cookie should be? I have a kitchen scale and find it’s easier to measure that way for myself. Thanks in advance!
I have never weighed a cookie dough ball but next time I make them I will – or let me know if you do!
Getting ready to make these, can the dough be frozen? Just wondering if I can prepare the dough in advance and bake once I’m ready.
Yes it can!
These are delicious. I couldn’t leave them alone until they were all gone.
Why is it NOT sugarfree pudding?
I just haven’t tried them with sugar-free. Using sweetener in cookies can change the texture and consistency, so I want to make sure and test them with it before I recommend it. Also, the SF boxes are smaller than 3.4 oz and I’ve had people write me because they used multiple SF boxes to make the right size and that for SURE doesn’t work, ha!
These cookies were a hit. I couldn’t leave them alone until they were all gone.
What is the reason for NOT sugar free pudding mix. And how could I use COOK and SERVE pudding? I have more of that.
These are very yummy but this recipe definitely does not make 24 cookies at 2 tablespoons each. It yields about 12. 2 tablespoons makes the cookies very large and increases the baking time quite a bit. Sounds like others have ran into this problem as well, I would suggest possibly updating the recipe. Otherwise super adorable, yummy cookies.
I use a 2 tablespoon cookie scoop – and it usually makes between 20-24, depending on mix-ins. Maybe our measurements of “2 tablespoons” are different.
These were awesome. My granddaughter and I made them just like you did. Live this recipe!
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