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Halloween candy cookies with M&M's, Oreos and sprinkles on a baking sheet

Halloween Candy Cookies

Soft, chewy cookies loaded with mini M&M's, Oreos, Reese's, pretzels and Halloween sprinkles.
Cook Time 12 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 sticks butter chilled and cubed
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mini M&M's
  • 1/4 cup chopped pretzels
  • 1/4 cup mini Oreos chopped
  • 1/4 cup mini Reese's chopped
  • 1/4 cup Halloween sprinkles

Instructions
 

  • Heat the oven to 350°F and line your baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, salt and baking powder, then set it aside.
  • Put the cold, cubed butter in the bowl of a stand mixer and beat it until it turns light and fluffy.
  • Add the brown sugar and white sugar and keep beating until everything is creamy and well blended.
  • Mix in the eggs and vanilla until fully combined.
  • With the mixer on low, add the flour mixture a third at a time, letting each addition blend in before adding the next.
  • Switch to a wooden spoon and stir in the M&M's, pretzels, Oreos, Reese's and sprinkles until they're spread evenly through the dough.
  • Scoop the dough onto the prepared sheets, leaving room between each cookie, and bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
  • Let the cookies cool on the pan for a few minutes before moving them to a wire rack.

Notes

Chill the dough 30 to 60 minutes in a warm kitchen for thicker cookies. Store airtight up to 4 days. Freeze dough balls up to 3 months and bake from frozen, adding a minute or two.