This recipe is the perfect way to use up the abundance of leftover Halloween candy! Use any candy and combo you want - this cookie will be a big hit by all!
Raise your hand if you have an abundance of Halloween candy laying around? 🙋♀️ Or maybe you're getting ready to...regardless, candy is expensive! I mean, my goodness, you need to take out a loan to pass out candy on Halloween. So don't let any leftovers you didn't give away or that your kids collected go to waste. Use them up in leftover Halloween candy cookies!
Once the candy has run its course, no need to through away, or stash it in the pantry until you clean it out at Easter realizing how old it is 😂 Repurpose it into a yummy cookie! This is a basic cookie dough base (just like for chocolate chip cookies) and is perfect for any and all candy. It's just like a twist on a classic M&M or chocolate chip cookie.
And even better - if you don't want them now because #sugaroverload, keep reading below for how to freeze them so you have cookies on hand for later when the craving hits!
For the ingredients you will need:
- Butter - make sure you leave your butter out on the counter for an hour or so to let soften and come to room temperature
- Brown Sugar
- White Sugar
- Flour - I always use King Arthur flour for all my baking recipes
- Vanilla - I always use vanilla bean paste * in all my baking recipes, but vanilla extract is perfectly fine too - just try and stay away from imitation vanilla
- Baking Soda
- Baking Powder
- Leftover Halloween Candy - use any combo of chocolate-based Halloween candy that you have. I stayed away from sour candies and used chocolate-based ones like Kit Kat, Twix, Reese's cups and Pieces, Snickers, Milky Way, 3 Musketeers, etc.
How to Make
- In a stand mixer add the butter and sugars. Beat on medium for 2-3 minutes until light and fluffy.
- Add in the egg and mix until just combined. Add in the vanilla and just mix until blended.
- Add in the flour, salt, baking soda, and baking powder. Mix on low until combined and no flour streaks remain.
- Scrape down the sides. Add in the chopped Halloween candy and mix one last time just until combined and the candy is evenly distributed.
- Using a cookie scoop, scoop out onto a baking sheet lined with parchment paper. Top each cookie with more candy.
- Place in the fridge and chill for at least 2 hours but up to 72 hours (wrapped in plastic wrap if chilling longer than 2 hours).
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange 12 cookies on a parchment paper lined cookie sheet and place them in the preheated oven for 10-12 minutes.
- Remove from the oven and let cool on the cookie sheet for 5 minutes and then place onto a cooling rack. Enjoy!
Substitutions/Additions & Ideas
I didn't use any specific combination of candy, I just kinda threw it all in there and it worked great. I stayed away from using sour candies or hard candies seeing as I thought that would work that well. So I stuck with chocolate-based candies (and threw in some candy corn just to be festive!). You could do some of the following combos:
- Peanut Butter Lovers - use any chocolate peanut butter candies like Reese's cups and pieces.
- M&M and hard chocolate candies - you can't go wrong with M&M cookies. Toss in some Reese's pieces for a fun twist on flavor and festive fall colors.
- White Chocolate Based - I love white chocolate! Chop up some Hershey's Cookies and Cream bars, M&M's, Reese', Kit Kat, Dove's, or any white chocolate candies you have.
- Candy Bar Based - go with your classic candy bars like Snickers, Milk Way, 3 Muskateers, Kit Kats, Butterfingers, Almon Joyus, Hershey's, Crunch Bars, Twix, etc.
The options are endless! This is a great way to get the kids in the kitchen too! Let them help you unwrap all the candy and make the cookies. They can even give suggestions on flavor combos that they love. Have fun with it - there are no rules!
Frequently Asked Questions
Store extra cookies in an airtight container for up to 5-6 days.
Yes, you can! Having cookie dough n the freezer is one of my favorite things and hacks of all time! You can freeze dough the dough (which I prefer so you can have hot and fresh cookies anytime the craving hits and not have to make a whole batch) or freeze already-baked cookies.
To Freeze Cookie Dough: Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, and transfer them to a freezer-safe zip-top bag. Keep for up to 6 months. To bake, bake at 350 for 12-13 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand!
To Freeze Baked Cookies: Once the cookies are cooled completely. Place in a freezer-safe zip-top bag or container. Place in the freezer for 3-6 months. Once ready to eat, remove from the freezer and thaw in the fridge for 24 hours.
More Cookie Recipes
- Lucky Charms Cookies
- Red, White, and Blue Cake Mix Cookies
- Dark Chocolate Espresso Cookies
- The Munchies Cookie
- Candy Cane Kiss Cookies
- White Chocolate Peppermint & Pretzel Cookies
- Shortbread Linzer Cookies
- No Bake Cookies
- White Chocolate Raspberry Cookies
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