Line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a separate bowl, cream butter, brown sugar and granulated sugar together with an electric mixer until light and fluffy, approximately 4 minutes.
Beat in the egg and vanilla until combined, scraping down the sides of the bowl as needed.
Reduce mixer speed to low then add dry ingredients, 1/2 cup at a time, until just incorporated. Take care to avoid overmixing.
Add black food coloring and mix on low until color is evenly distributed.
Using a spoon, stir 3/4 cup of M&M's into the batter.
Using a large cookie scoop, scoop batter into 12 rounded balls.
Gently roll the top of the balls into the sprinkles then place cookies onto your parchment-lined baking sheet allowing 2 inches of space between each.
Cover and chill cookie balls in the refrigerator for a minimum of 1 hour.
Preheat oven to 350 degrees.
Remove cover from cookie balls then bake for 10 to 11 minutes or until cookies are set. When in doubt, err on the side of slightly underbaked.
Remove cookies from the oven then immediately press candy eyeballs and extra M&M's onto the tops of each.
Allow cookies to cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Cover and store cookies at room temperature up to 5 days.
