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Halloween Cookies are an easy pudding cookie recipe with Halloween sprinkles and colorful candy. They’re soft and chewy chocolate chip cookie, all dressed up for Halloween and they taste AMAZING!
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!
How to make Halloween Cookies
- 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!
Storing Halloween Cookies
- Store in an airtight container at room temperature for several days.
- You can freeze these cookies in an airtight container or resealable bag for up to two or three months.
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Halloween Cookies Recipe
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Step by Step Instructions
- 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.
Can you chill the dough brlefore making the balls?
Yes but it will be hard to scoop.
These cookies are delicious! Anyone that try’s them, loves them! If a review is saying your cookies come out dry then you did something wrong.
Aloha,
Love these cookies and was fun to bake. Can I use chocolate pudding instead of the vanilla? Would I need to make exceptions? Thank you,
Patricia
You can use any flavor pudding as long as it’s not sugar-free!
Great cookies and a hit wherever I bring them! My son loves to help pick out sprinkles for every holiday and help decorate them! Thank you for sharing!
This recipe didn’t work for me at all- way too dry. Even though they didn’t cook right, they were delicious so I think with another egg, they would be great!
They shouldn’t have been dry at all – did you use instant pudding mix (not the actual pudding)? Did you make any substitutions? How did you measure your flour?
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