These Halloween Chocolate M&M Cookies are the perfect spooky dessert for this time of year. They are rich and fudgy with a beautiful dark color thanks to the use of black cocoa and adding the Ghoul Blend of M&Ms make them look even more eerie.
This cookies could not be easier to make. The dough comes together quickly and is scooped and placed on a parchment lined cookie sheet. M&Ms are added on top before the cookies are baked for about 10 minutes.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding and your cookies. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Preheat oven to 350º F. Whisk the flour, black cocoa, baking powder, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Place a few M&Ms on top of each cookie and gently press in.
Bake for 10-11 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Halloween Chocolate M&M Cookies
These Halloween Chocolate M&M Cookies are the perfect spooky dessert for this time of year. They are rich and fudgy with a beautiful dark color thanks to the use of black cocoa and adding the Ghoul Blend of M&Ms make them look even more eerie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
Ingredients
Halloween Chocolate M&M Cookies
- 270 grams (2 ¼ cup) flour
- 21 grams (¼ cup) black cocoa
- ¾ tsp baking powder
- ¼ tsp salt
- 4 oz unsalted butter, softened
- 248 grams (1 ¼ cup) sugar
- 4 oz bittersweet chocolate, melted
- 2 eggs
- 1 tsp vanilla
- Heaping ¼ cup of Ghoul's Blend M&Ms
Instructions
Halloween Chocolate M&M Cookies
- Preheat oven to 350º F.
- Whisk the flour, black cocoa, baking powder, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, followed by the vanilla extract.
- With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet.
- Place a few M&Ms on top of each cookie and gently press in.
- Bake for 10-11 minutes or until cookies are firm around the edges.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
- These cookies use black cocoa powder. In a pinch you can use regular unsweetened cocoa powder, but they're best with black cocoa. I like to use this black cocoa.
- Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
- Cookie dough can be made ahead, scooped and topped with M&Ms and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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