Leftover Halloween Candy Cookies
Soft, chewy cookies packed with all your leftover Halloween candy. These leftover Halloween candy cookies are a fun and easy way to use up extra Halloween candy!
Servings: 14 Jumbo Cookies
Ingredients
- 1 cup Granulated Sugar
- ¾ cup Brown Sugar packed
- 1 cup Butter softened
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 3 ¼ cup All Purpose Flour (350 grams)
- 2 ½ cups Chopped Halloween Candy
Instructions
- Preheat oven to 350°F. In a large mixing bowl add the granulated sugar, brown sugar, and butter. Using a hand mixer, mix on high speed for 1-2 minutes. Add the eggs and vanilla. Mix for an additional 2 minutes until a light and airy batter forms.
- Add the baking soda, kosher salt, and half of the flour. Mix on low speed until just combined, add the remaining flour and mix until no dry bits remain (be careful not to overmix the dough). After the dough is mixed, use a wooden spoon to fold in the chopped Halloween candy. After the candy is fully incorporated in the dough, place the dough in the fridge to chill for 15-30 minutes.
- After the dough has chilled, using a ¼ cup measuring scoop, scoop the cookies into portions and roll them into balls. Place on a cookie sheet with 4-5 inches spacing in between each cookie dough ball. Bake for 14-15 minutes until cookies are just set. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Any kind of chocolate-based Halloween candy, chocolate bar or chocolate chips can be used in this recipe. We used a blend of OhHenry!, Reese's Cups, Reese's Pieces, Smarties, KitKat, Whoppers, and Hershey's Cookies and Cream candy bars.
- Turn them into cookie bars! Follow my recipe for mini egg cookie bars, substituting the mini eggs for chopped Halloween candy.
- Try adding chopped pretzel pieces for a salty crunch!
- Chilling the dough before baking will make the cookies thicker and chewier.
- Do not overmix the cookie dough, overmixing leads to dense, hard cookies.
- If the cookies spread or look misshapen, quickly use a spatula to press the edges back in while the cookies are still hot.
- Store leftover cookies in an airtight container and keep at room temperature for up to 3 days. Freeze baked cookies for up to 3 months.
- Cookie dough can be frozen in individual portions and baked from frozen. Store frozen cookie dough balls in the freezer for up to 3 months.
