Cookie Butter Halloween Candy Cookies

Sweet and creamy cookie butter with pops of  crunchy M&Ms that are in colors of orange, green and purple, semi-sweet chocolate chips and candy eyeballs. Perfect for the Halloween season.

All Hallows Eve isn't that far away, its a week away when I post this.

Normally around this time of year I'd have at least five post of Halloween themed but I've been taking a mental health break and working on it.

Now to the cookie, these  are a party in your mouth with the sweet and creamy cookie butter, crunchy M&M, semi-sweet chocolate chips and spooky eye balls.

I choose to make cookie butter cookie base because I know there's a lot of kids that have peanut butter allergies and these could be safer to give out for Halloween.

I'm using peanut butter M&Ms but you can use regular ones.  I wanted the cookie to have the pop of peanut butter to play against the sweet cookie butter.

Recipes you may like:
Dark Chocolate Halloween Cookies
Halloween Monster Cookies 
Halloween Oreos

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Cookie Butter Halloween Candy Cookies

Time:
Prep- 15 minutes
Chill- 2 hours
Baking- 13 to 16 minutes

Ingredients

2 3/4 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, room temperature
1 cup Granulated Cane Sugar
1/2 cup Dark Brown Sugar
1 14 oz container Smooth Cookie Butter
2 large eggs
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Fine Sea Salt
3/4 teaspoon Ground Cinnamon
2 teaspoons Pure Vanilla Extract
2 cups Semi-Sweet Chocolate Chips or dark chocolate
1 1/2 10 oz bags Halloween M&Ms
Candy Eyeballs

1. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and fine sea salt. Set aside.
2. In a large bowl, cream together on medium high speed butter, granulated cane sugar and brown sugar. Beat until light and fluffy, up to 3 minutes.
3. Scrap the sides of the bowl. Add in eggs, pure vanilla extract and cookie butter. Beat together until creamy and well incorporated. Scrap sides.
4. Slowly add in flour mixture to the butter mixture on a low speed.
5. Fold in chocolate chips, M&Ms and the rest of the flour. Cover the top and chill for 2 hours.
6. Once the cookie dough has chilled, preheat oven to 350 degrees. Cover two to three cookie sheets with parchment. Scoop out 1/4 cup for large cookies or 2 tablespoons for smaller cookies. Slightly flattened the dough balls and press candy eyeballs on the tops.
7. Bake for 12 to 16 minutes or until lightly golden brown. They maybe soft in the middle but they will set. Let the cookies cool on the cookie sheet for 5 minutes then transfer to a wired to cool completely.
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