Ingredients
Equipment
Method
- Step 1: First things first, preheat your oven to a cozy 350 degrees F (175 degrees C). You want it nice and warm for those cookies!
- Step 2: Grab a big mixing bowl and your electric mixer. In it, you're going to beat the white sugar and that softened ⅔ cup of butter together until they're light, smooth, and creamy. This is the foundation of a fantastic cookie! Next, mix in the ⅓ cup of milk, the egg, and the 1½ teaspoons of vanilla extract. Scrape down the sides of the bowl to make sure everything gets fully incorporated.
- Step 3: In a separate, medium-sized bowl, whisk together the flour, ½ cup cocoa powder, baking powder, and salt. Once that's all combined, gradually add this dry mixture to your creamy butter mixture, stirring until the dough is just combined. Be careful not to overmix here; overmixing can lead to tough cookies, and we want them soft and tender! Finally, gently fold in that glorious 1 cup of candy-coated peanut butter pieces. Oh, the anticipation!
- Step 4: Now for the fun part! Drop the dough onto your baking sheets. I like to use about 1 to 2 tablespoons per cookie. You can use a small cookie scoop for consistent sizes, or just a couple of spoons. Give them a little space because they will spread just a tad.
- Step 5: Pop those beauties into your preheated oven and bake for 10 to 12 minutes. You're looking for edges that are just crisping up. Every oven is a little different, so keep an eye on them.
- Step 6: Once they're baked to perfection, let them hang out on the baking sheets for about 2 to 3 minutes. This little rest helps them firm up before you move them. Then, carefully transfer them to wire racks to cool completely. Patience is key for that perfect frosting application!
- Step 7: While your delicious cookies are chilling out, let's make that dreamy frosting! In another bowl, grab your electric mixer again and beat the 3 tablespoons of melted butter and 3 tablespoons of cocoa powder together until they're smooth and utterly creamy. Then, gradually beat in the confectioners' sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until your frosting is wonderfully fluffy and smooth. If it's too thick, add a tiny bit more milk, a half-teaspoon at a time.
- Step 8: Once your cookies are completely cool (seriously, don't rush this, or your frosting will melt!), go ahead and frost them generously. Then, for the grand finale, sprinkle them with that remaining ¼ cup (or as much as your heart desires!) of candy-coated peanut butter pieces. Voila! Halloween cookie perfection!
Notes
Customize these cookies by swapping Reese's Pieces for M&M's, chocolate chips, or other candy. Boost chocolate with mini chips or white chocolate drizzle. Decorate with spooky sprinkles. For a tangier taste, use cream cheese frosting, or add a fall twist with ½ teaspoon of pumpkin pie spice. Ensure butter is softened, not melted, and avoid overmixing the dough for tender cookies. Always cool cookies completely before frosting to prevent melting. For best results, use room temperature ingredients for the frosting. Store cooled, frosted cookies in an airtight container at room temperature for 3-5 days, or in the fridge for up to a week. Unfrosted cookies can be frozen for up to 3 months; thaw before frosting.