These Halloween cookies use only 4 ingredients each and include 4 different fun, festive, and, most importantly, satisfying ideas!
To add to your Halloween fun, make sure to try these FREE Halloween bag toppers (great party favors), Halloween appetizers, or Halloween Oreo Pops.
straightforward Halloween Cookies
Halloween is a reliable time of year, and I always am looking for ways to get in the spirit. With October being so busy, these Halloween cookies are my go-to for a quick, festive treat! Get the kids involved and enjoy these fun and satisfying cookies!
The recipes below are simple and quick, reliable for last-minute treats or if you’re not into baking. For those who love baking and have extra time, I’ve included how to make each cookie from scratch. Enjoy and Happy Halloween!
How To Make Spider Halloween Cookies From Scratch:
Prepare these cookies using the base recipe (with or without caramel and substituting extra chocolate chips for M&Ms), refrigerated dough (see recipe below), or store-bought chocolate chip cookies.
Once your cookie base is ready, follow instruction #2 to finish the cookies!
How To Make Monster Halloween Cookies From Scratch:
Prepare these cookies with or without caramel and use extra chocolate chips instead of M&Ms, or use refrigerated dough (as in the recipe below) or store-bought sugar cookies. Make the frosting (minus the cinnamon) and follow the instructions to turn your cookies into monsters.
For a fun twist, use snickerdoodle cookies as the base, fill with cream cheese frosting, and roll in cinnamon sugar instead of sprinkles!
How To Make These Bat Halloween Cookies From Scratch:
Prepare these Chewy Chocolate Chip Cookies as the base, or use refrigerated cookie dough or store-bought cookies. Follow the rest of the recipe to decorate with bats on top.
How To Make These Witch Hat Halloween Cookies From Scratch:
Prepare these cookies as the base and this frosting recipe (minus the cinnamon), or use refrigerated cookie dough or store-bought cookies.
Dye the from-scratch cream cheese frosting with green dye and follow the rest of the instructions to make your cookies look like a witch’s hat.
More Halloween Fun:
- Halloween Rice Krispie Treats
- Four 3-ingredient Halloween Treats
- Halloween Rice Krispie Treats
- Four straightforward Halloween Appetizers
- Halloween Popcorn
Ingredients
- 1 (16-ounce) package ready-to-bake chocolate-chip cookie dough (see note 1)
- 24 Whoppers (or other malted candies)
- 14 chocolate-covered raisins
- 1/2 cup milk chocolate chips (or dark or semi-sweet chocolate chips)
- 1/4 teaspoon shortening (or vegetable oil, skippable)
- 1 (16-ounce) package ready-to-bake chocolate-chip cookie dough (see note 1)
- 1 container vanilla frosting (or cream cheese, see note 1)
- 24 M&M’s (I use blue and green)
- 1/2 cup Jimmies rainbow sprinkles
- 1 (16-ounce) package ready-to-bake chocolate-chip cookie dough (see note 1)
- 24 Rolos
- 1 package chocolate sandwich cookies (You can use Oreo Thins—they break the best!)
- 48 candy eyeballs
- 1/4 cup chocolate chips (skippable)
- 1/4 teaspoon shortening (or vegetable oil, skippable)
- 1 (16-ounce) package chocolate cookie dough (refrigerated, see note 1)
- 1 container vanilla frosting (or cream cheese, use green food coloring if desired, see note 1)
- 24 Chocolate candy kisses
- Pareil sprinkles (skippable)
Method
- Heat the oven per cookie package directions. Bake cookies on lined sheet pans according to package instructions.
- Let cookies cool for 2 minutes, then press a Whopper into the bottom third of each cookie and a chocolate-covered raisin right above it. Cool for 3 more minutes, then move to cooling racks and cool completely, about 30 minutes.
- Once cooled, place chocolate chips (and shortening/oil if using) in a microwave-safe bowl. Microwave in 15-second bursts, stirring for 10 seconds between bursts, until melted and smooth.
- move melted chocolate to a piping bag fitted with a #2 or #3 tip or a resealable plastic bag with a small cut tip. Pipe spider legs from the Whopper to near the cookie edges. Allow to set at room temperature. Enjoy within 2–3 days.
- Heat oven to the temperature specified on the cookie package. Line sheet pans with parchment or silicon baking mat. Bake cookies as directed on the package. Cool completely.
- Once cooled, spread frosting on the inside of 12 cookies. Top with the remaining 12 cookies to form sandwiches. Press sandwiches gently to let frosting ooze out.
- While frosting is still soft, roll frosting edges into a bowl of rainbow sprinkles (see video).
- Place remaining frosting in a plastic bag. Cut off the tip and pipe two circles on each cookie sandwich. Press an M&M into each circle to create eyes. Best enjoyed within 2-3 days.
- Heat oven to the temperature specified on the cookie package. Line sheet pans with parchment or silicon baking mat. Bake cookies as directed on the package.
- Remove cookies from oven and let cool 1–2 minutes. Press an unwrapped Rolo candy into the bottom of each cookie. Let stand for a few minutes to soften.
- Separate Oreos, scrape off the cream, and break them in half for wings. (Expect some breakage.) Press Oreo wings into the soft Rolo.
- The Rolo should get melty enough to hold on the eyes. If not, use some chocolate chips and shortening (melt in the microwave and stir to combine) to pipe melted chocolate to the back of the eyes and attach them to the top of the Rolo. You can also make these cookies without the eye candy—they still look like cute bats!
- Allow to set up at room temperature. Best enjoyed within 2–3 days.
- Heat oven according to cookie package directions. Line sheet pans with parchment or silicon baking mat. Bake cookies as directed on the package. Cool completely.
- Dye frosting if desired and move to a resealable plastic bag or piping bag fitted with an extra large pastry tip. If using plastic bag, cut off the tip with scissors. Pipe a blob of frosting in the middle of cookies.
- Press a chocolate kiss into the middle of frosting. Add sprinkles if desired. Best enjoyed within 2–3 days.
