Easy Halloween Themed Cake Mix Cookies
You will love this recipe for Halloween Cake Mix Cookies if you want something cute, chocolatey, and super fast for spooky season. These halloween cookies start with a simple cake mix and turn into soft, fudgy treats that look totally party ready with colorful Halloween M&M’s on top. If you need easy Halloween party desserts that you can whip up after work or between classes, this recipe will be your new go to.
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Ingredients for Halloween Cake Mix Cookies
- 1 box (15.25 ounces) chocolate cake mix
- 2 tablespoons all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon instant coffee granules, crushed into a fine powder
- 1/2 cup semisweet chocolate chips
- 3/4 cup Halloween M&M’s, divided
How to Make Halloween Cake Mix Cookies
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats so the cookies release cleanly and bake evenly.
2. Add the chocolate cake mix, all-purpose flour, and finely crushed instant coffee granules to a large mixing bowl. Stir until everything looks evenly combined and the coffee is dispersed throughout the mix.
3. Add the eggs and vegetable oil to the bowl. Mix with a spatula or wooden spoon until a thick, glossy cookie dough forms and no dry cake mix remains. The dough will be thicker than cake batter but softer than classic cookie dough.
4. Gently fold in most of the semisweet chocolate chips and Halloween M&M’s. Save the remaining chocolate chips and M&M’s for pressing on top; that keeps the colors bright and visible after baking.
5. Scoop the dough into approximately 1½ tablespoon portions; a small cookie scoop works perfectly. Place the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
6. Gently press a few of the reserved chocolate chips and M&M’s into the top of each portion, arranging them so every cookie looks fun and festive.
7. Bake for 9 to 11 minutes, or until the edges look set and slightly firm but the centers still appear a little soft and puffy.
Avoid baking until they look completely dry in the middle; that can make the cookies cakey instead of soft and fudgy.
8. Allow the cookies to cool on the baking sheet for about 5 minutes; they will continue to set as they cool. Transfer them to a wire rack to cool completely. You might need a rubber spatula to lift them off the pan if you used a silicone baking mat rather than parchment paper.
Pro Tips
- Use instant coffee the right way. Crush the granules into a fine powder so they disappear into the dough. The coffee will not make the cookies actually taste like coffee; it just deepens the chocolate flavor. If you’re worried about the caffeine, you can use decaf instant coffee, too!
- Chill for thicker cookies. If you like thicker, puffier halloween cookies, chill the scooped dough for 20 to 30 minutes before baking. This helps the cookies spread less.
- Always press some M&M’s on top right before baking. If you mix them all into the dough, many will be hidden and you will not see as much color.
- Rotate the pans. If you bake both sheets at once, switch the pans from top to bottom halfway through the baking time for even results.
- Make them ahead. The baked cookies keep well in an airtight container at room temperature for about 3 days. For longer storage, freeze the baked cookies in a freezer bag for up to 2 months; thaw at room temperature.
- Turn them into a dessert platter. Arrange these cake mix cookies on a tray with candy corn, mini brownies, or store bought caramel popcorn for a super easy Halloween party desserts board that looks like you spent all afternoon on it.
FAQs
Can I use a different cake mix flavor?
Yes; you can use vanilla or funfetti (without the coffee, though). Chocolate works especially well with the instant coffee, but other flavors still bake up into soft, chewy cookies.
Do I have to add the instant coffee?
No. You can skip it if you prefer, but I recommend using it for the richest chocolate flavor. There is no strong coffee taste, just deeper chocolate. And you can always use decaf instant coffee.
Can I substitute the vegetable oil?
You can use canola oil or another neutral oil in the same amount. Melted butter will work, but the texture may be a little different and slightly less soft.
How do I keep the cookies soft?
Store them in an airtight container once they are completely cool. If they start to firm up after a day or two, place a small piece of bread in the container; the cookies will absorb a bit of moisture and soften.
I love how these Halloween Cake Mix Cookies turn basic pantry ingredients into something party ready in under 30 minutes of hands-on time. They are soft, chocolatey, and full of festive Halloween M&M’s, so they feel special without a lot of work. If you need cute cake mix cookies for a last minute get together, a class treat, or just a cozy October movie night at home, this recipe will save you so much time and still look totally Pinterest worthy.
Make a batch once, and you will want to keep cake mix on hand all season so you can throw together easy Halloween party desserts whenever you need them.
Halloween Cake Mix Cookies
Ingredients
- 1 box chocolate cake mix 15.25 ounces
- 2 Tbsp all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp instant coffee granules crushed into a fine powder
- 1/2 cup semisweet chocolate chips
- 3/4 cup Halloween M&M’s divided
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats so the cookies release cleanly and bake evenly.
- Add the chocolate cake mix, all-purpose flour, and finely crushed instant coffee granules to a large mixing bowl. Stir until everything looks evenly combined and the coffee is dispersed throughout the mix.
- Add the eggs and vegetable oil to the bowl. Mix with a spatula or wooden spoon until a thick, glossy cookie dough forms and no dry cake mix remains. The dough will be thicker than cake batter but softer than classic cookie dough.
- Gently fold in most of the semisweet chocolate chips and Halloween M&M’s. Save the remaining chocolate chips and M&M’s for pressing on top; that keeps the colors bright and visible after baking.
- Scoop the dough into approximately 1½ tablespoon portions; a small cookie scoop works perfectly. Place the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Gently press a few of the reserved chocolate chips and M&M’s into the top of each portion, arranging them so every cookie looks fun and festive.
- Bake for 9 to 11 minutes, or until the edges look set and slightly firm but the centers still appear a little soft and puffy. Avoid baking until they look completely dry in the middle; that can make the cookies cakey instead of soft and fudgy.
- Allow the cookies to cool on the baking sheet for about 5 minutes; they will continue to set as they cool. Transfer them to a wire rack to cool completely. You might need a rubber spatula to lift them off the pan if you used a silicone baking mat rather than parchment paper.
