Leftover Halloween Candy Cookies
Got leftover Halloween candy? These Halloween Candy Cookies are the perfect way to transform those treats into a delicious, chewy cookies that everyone will love! Whether it’s chocolate bars, M&M’s, or candy-coated chocolates, this recipe is versatile and fun to make. Plus, it’s a great way to clear out your candy stash!
Equipment
- 2 large baking sheets
Ingredients
- ½ cup (113g) unsalted butter melted
- ¾ cup (165g) packed light brown sugar
- ¼ cup (50g) granulated white sugar
- 1 large egg + egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups (170g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped halloween candy
- Flaky Sea Salt optional
Instructions
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until smooth for 2-3 minutes.
- Add the egg, egg yolk and vanilla extract and whisk until well combined.
- Add in the flour, baking soda, and salt. Mix until just combined. Do not overmix.
- Gently fold in the chopped halloween candy, reserving a few for topping.
- Place the dough in the refrigerator and chill for 30 minutes. Preferably an hour.
- When you are ready to bake the cookies, Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop, portion the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart.
- Press a few reserved candy chunks on top of each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally sprinkle the tops of the cookies with flaky sea salt.
Notes
- Chill the Dough: Chilling helps the butter firm up, keeping the cookies thick and chewy instead of flat. Even 30 minutes in the fridge makes a difference!
- Scoop Evenly: Use a cookie scoop for uniform cookies that bake evenly every time.
- Perfectly Round Cookies: Use a large round cookie cutter to gently scoot the cookies into perfect circles right after baking for that bakery-style finish.
- Don’t Overbake: The cookies should look slightly soft in the center when you remove them from the oven — they’ll continue to set as they cool.
- Bang the cookie sheet: Tap the baking sheet on the counter a few times as soon as they're removed from the oven and before scooting. This helps the centers fall a bit before rounding them out.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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