Halloween M&M Chocolate Chip Cookies

Halloween M&M Chocolate Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that’ll put everyone in the Halloween spirit!!

Halloween M&M Chocolate Chip Cookies - Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that'll put everyone in the Halloween spirit!!

Last fall I made a batch of browned butter cookies that I haven’t been able to get out of my mind. For over a year. They were that good.

So I remade them as M&M chocolate chip cookies with a Halloween twist. They’re perfect for Halloween parties and to put everyone in festive spirits.

Halloween M&M Chocolate Chip Cookies - Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that'll put everyone in the Halloween spirit!!

The nutty, rich flavor of the browned butter is divine. I love making browned butter cookies not only for the incredible taste but also because I don’t have to drag out my mixer and can stir everything together by hand in one bowl.

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Because you’re starting with melted rather than creamed butter, the cookies are wonderfully chewy while cornstarch keeps them soft for days.

Halloween M&M Chocolate Chip Cookies - Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that'll put everyone in the Halloween spirit!!

They’re loaded with orange and black M&Ms and chocolate chips. The crispy shells of the M&Ms are a wonderful contrast to the soft, chewy dough and melted chocolate chips.

I made the cookies far in advance of Halloween and had to go to a specialty candy store in my area to source the orange and black M&Ms but as Halloween approaches, M&Ms in seasonal colors are easy to find in most stores.

Halloween M&M Chocolate Chip Cookies - Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that'll put everyone in the Halloween spirit!!

Because the butter is melted rather than creamed, the dough may seem oily yet crumbly which sounds paradoxical but it’s possible. The M&Ms and chocolate chips tend to slide out of the raw dough mounds but just keep pushing them in.

It’s mandatory that the dough be chilled for at least 4 hours, or overnight, before baking – no exceptions or the cookies will bake flat, thin, and spread like crazy. Don’t overbake them because they taste better a bit underbaked.

Halloween M&M Chocolate Chip Cookies - Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that'll put everyone in the Halloween spirit!!

Halloween M&M Chocolate Chip Cookies

Halloween M&M Chocolate Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&Ms and chocolate chips!! An EASY one-bowl, no-mixer recipe that’ll put everyone in the Halloween spirit!!

Ingredients:

  • 1/2 cup unsalted butter, browned
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup orange M&Ms, plus more for topping each cookie (see notes)
  • 1/2 cup black or dark brown M&Ms, plus more for topping each cookie (see notes)
  • 1/2 cup semi-sweet chocolate chips, plus more for topping each cookie

Directions:

  1. Brown the butter (<—click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  2. Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
  3. Add the egg, sugars, vanilla, and whisk to combine.
  4. Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  5. Add the orange and black M&Ms, chocolate chips, and stir to combine.
  6. Using a 2-tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few M&Ms and add a few more chocolate chips for a visual pop of color and chocolate.
  7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 10.5 to 12.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.

Adapted from Turtles Candies Chocolate Chip Cookies

Recipe Notes and Tips:

1 cup of Halloween-colored M&Ms may be used rather than solely using orange and black/dark brown depending on what you can find. All stores carry slightly different color assortments as Halloween approaches. I found my M&Ms at a local specialty candy store.

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21 comments on “Halloween M&M Chocolate Chip Cookies”

  1. Hey Averie….! i love your mm cookies and your cookies looks so yummy & beautiful, this is perfect for delicious dessert. Thanks so much for more tasty cookies….!

  2. These sound amazing!! Anything with browned butter is delicious and the photo of the cookie’s interior is the money shot for me. These would disappear quickly!

    • I’m glad you like that shot. I had to take about 30 to get one that was in focus. Hard with a huge camera, one-handed, and melting chocolate in the other :) These cookies were gone FAST and my daughter was so disappointed when they were all gone. Me too!

  3. What a great excuse to buy all the seasonal M&Ms out right now!

  4. I have never used browned butter in anything. If these cookies are half as good as your chocolate chunk chip cookies then they are a good one. So far I have never found a recipe for cookies I liked any better.

  5. Hi Averie I have a quick question, I want to make these but I have a serious question. How do I bake these without the M&M’s melting in the oven? Should I freeze the dough? Please and thank you

    • Follow the recipe exactly, do not shortchange the chill time in the fridge, and you will be fine. M&Ms ironically do not melt in the oven like chocolate chips do. They can sometimes ‘crack’ but that usually happens after 20-25 minutes and cookies don’t take that long so you’re fine.

  6. I’ve got these chilling in the fridge 😊 The browned butter smelled amazing and the dough is great! Can’t wait to bake and pack these up for an overnight tomorrow!

  7. Hi Averie,

    If I wanted to double or even triple the recipe (yes, I need a lot!) What would you suggest? Making one batch at a time or increasing the ingredients? Love your blog and your recipes!

    • I have only ever made as written. Given that this dough is a bit unique because it uses melted butter rather than creamed like most cookie doughs, I would probably make one batch at a time. Or a double batch perhaps at once, but not triple it.

  8. Hi – I followed the recipe except I omitted the chocolate chips and put in more m&ms instead. I put them in the fridge to chill for 8.5 hours now and they’ve don’t seem to be baking or changing much shape?? Any ideas?

    • You have to take the cookie dough balls out of the fridge, put them on a baking sheet, and then actually bake them. The fridge is not going to bake them.

      • haha! Obviously. I meant while they were in the oven, they didnt widen and grow much. Strange! Thanks anyways, didn’t work out for me.

      • If they didn’t soften in the oven, there are 2 culprits I find. An oven running on the cool side or adding too much flour or using too heavy of a hand with it or over-mixing it, causing the dough to become too stiff and won’t spread as it should.

  9. YAAAAS these coockies gonna be my favorites! Love them! so so great post!
    I will cook them too withi this way!
    KISEES FROM GREECE
    This week Euframe has a halloween post too! Check my scary post at the blog
    Thanks Teo from Euframe.blogspot.com
    http://euframe.blogspot.gr/2017/10/all-hallows-eveing.html

  10. Averieeee! :(
    I have a quick question, I followed the recipe 100% through but when I was done with all the steps my dough was crumbly. Not oily and crumbly but just crumbly. I chilled it thinking it would be ok after chilling but it wasn’t, the dough couldn’t hold shape. I ended up adding a little water (about 2 tbsp) to the dough and that made it shapable, but I don’t know what went wrong? Could I have possibly forgotten something? Please and thank you. (BTW they were so delicious, I couldn’t put them down, but still idk why it was so crumbly)

    • Browned/melted butter can be a little tricky to work with and I am thinking if they were overly crumbly you probably added a bit too much flour. Most people tend to over-measure their flour and I think probably a bit less flour would have been perfect. 2-3 tbsp at most. Baking is always a work in progress as everyone’s ingredients, climates, etc. vary which can really effect things. I’m glad they still tasted delicious but I think that just a touch less flour will solve the crumbly problem next time. LMK how it goes!

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