Description
Rich, soft chocolate Halloween cookies packed with colorful M&M candies and filled with bright neon-green frosting that oozes from the center like spooky slime.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
16 oz white frosting
3–5 drops neon green gel food coloring
Halloween M&M candies in green, orange, and purple
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a chocolate cookie dough forms. Avoid overmixing.
- Fold about half of the Halloween M&M candies into the cookie dough.
- Scoop the dough into balls and arrange them on the prepared baking sheet, leaving room for spreading. Gently press the remaining M&M candies into the tops.
- Bake for 9–11 minutes. Let the cookies rest briefly on the baking sheet, then transfer them to a cooling rack and cool completely.
- Gently warm the white frosting just enough to make it easy to pipe. Stir in 3–5 drops of neon green gel food coloring, adding it gradually until the desired slime-green color is reached.
- Transfer the green frosting to a piping bag fitted with a narrow tip or a dessert injector. Carefully insert the tip into the side of each cooled cookie and squeeze in a small amount of frosting until a little begins to ooze from the opening.
- Serve the filled cookies with a small amount of green frosting visible at the side for a spooky slime effect.
Notes
For monster cookies, press candy eyes into the tops while the cookies are still slightly warm.
Purple, orange, or red gel food coloring can be substituted for green, or divide the frosting to make several slime colors.
For extra chocolate flavor, add semisweet or dark chocolate chips with the M&M candies.
Halloween sprinkles can replace some or all of the M&M candies; bake-friendly jimmies work particularly well.
A thick homemade vanilla buttercream can be used instead of prepared white frosting.
For the best texture, store baked cookies unfilled and inject the frosting shortly before serving.
Store filled cookies in an airtight container at room temperature if the frosting is suitable for room-temperature storage; otherwise refrigerate.
Freeze unfilled cookies in a freezer-safe container with parchment between layers. Thaw completely at room temperature before filling.
A piping bag with a narrow tip or dessert injector makes filling the cookies easiest.
Always cool the cookies completely before filling so the frosting does not melt and leak out.
- Prep Time: 30 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
