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!!

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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.

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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