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These Halloween cookies by Dorothy Kern are adorable and not to mention look delicious! October has just begun but that doesn’t mean you can’t get jump right into Halloween festivities. One of my personal favorites in any holiday is themed food- nothing makes me feel more in the season than a pumpkin shaped candy or candy corn. These cookies are just what you need if you feel the same about holidays!
**Be sure to check the ingredient list for any allergies**
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- Instant Vanilla Pudding Mix (13.4 oz box)- do not use sugar-free
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1/4 cup Halloween sprinkles
- 3/4 cup Halloween M&Ms- any flavor you like!
- Candy eyes optional- but why leave them out?
- Note: This dough requires chilling- it helps with flavor and cookie structure.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment or 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. 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. 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.
Follow the link to see tips, pictures, and nutritional info on these monstrous cookies!