These Bewitched M&M Cookies are a fun Halloween cookie that the entire family will love. And did we mention they are super yummy, easy to make, and chock full of colorful M&M’s?

Closeup on a Bewitched M&M Cookie on a white serving platter sitting in front of Halloween decorations.

“Double, double toil and trouble;  Fire burn, and caldron bubble”, we have made a chocolate cookie that is fit for both a Halloween Witch and William Shakespeare.  (You get Two Sisters Extra Credit Points if you know which Shakespeare play this famous witchy quote is from!).  Chock full of colorful M&M’s this yummy cake-y cookie is sure to please your family so grab an eye of a newt and a bag of M&M’s and make a batch today! 

Closeup on a white mixing bowl filled with Chocolate Cookie dough and a white spatula.

Step 1: To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set them aside.  Cream together the butter and white and brown sugars.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

How to Pick the M&M’s

Three ramekins filled with brown, green and purple M&M's sitting on a white table.

Step 2: Here are the M&M’s we used on our Bewitched M&M Cookies.  The Green and Dark Brown M&M’s we pulled out of a regular bag of M&M’s.  For the Purple M&M’s, you can find a bag of M&M’s in Dark Purple at any candy store, Party City, or the My M&M’s Website.

Baking Instructions

Collage image showing the Bewitched M&M Cookies before going in the oven and after they came out of the oven.

Step 3: Roll the dough into a ball and press the ball down slightly on the cookie sheet. Randomly press the M&M’s onto the cookie dough ball. This will allow the colorful M&M’s to show up on the top of the baked Bewitched M&M Cookies.
Step 4: Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes. So pretty. And yummy too.  And don’t worry about any broken M&M’s. That is what happens when the candy starts to cool when you take them out of the oven.  The cookies still taste great!

Expert Tips and FAQ’s

Use Room Temperature Ingredients

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier.  For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up.  The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted.  If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up.  We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

Do you need to use a Mixer?

Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar, and eggs properly.

Cookie Dough Mixing Tips

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

Prepping the Cookie Sheet

We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.

Oven Tips

Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet halfway through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this then burn a whole tray of cookies.

Storage/Freezing Tips

Cookies should always be stored in an airtight container.  They should be completely cooled before storing them. We usually add a layer of parchment paper between each row of cookies in our plastic container.  Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.

Closeup on a stack of Bewitched M&M Cookies sitting on a white surface in front of halloween decorations.

Other Halloween Desserts You Will Love

Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

And don’t forget to follow us on PinterestFacebook, and Instagram!

Bewitched M&M Cookies

Bewitched M&M Cookies

Yield 18-20 cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

These Bewitched M&M Cookies are a fun Halloween cookie that the entire family will love. And did we mention they are super yummy, easy to make and chock full of colorful M&M's?


  • 1 cup Softened Butter (Sweet Cream, Salted)
  • 3/4 cup Granulated Sugar
  • 2/3 cup Brown Sugar (packed)
  • 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
  • M&M Candies - Green, Dark Brown, Purple


  1. In a separate bowl, mix the dry ingredients together and set them aside.
  2. In a mixing bowl, cream butter that has been softened to room temperature and the brown and granulated sugar.
  3. Add in the Eggs and Vanilla and mix until combined.
  4. Fold in dry ingredients and mix until just combined.
  5. Roll dough into balls.
  6. Press M&M's onto the top of the cookie dough ball.
  7. Bake in an oven preheated to 350 degrees for 9-11 minutes.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!