Description
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!
Ingredients
- 1 Cup Butter - room temperature
- 1 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Eggs
- 2 1/2 Cups Flour
- 1 Teaspoon Vanilla
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 Cups Leftover Halloween Candy - chopped
Instructions
- 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!
Notes
- Store cookies in an airtight container for a week.
- Use any combination of chocolate Halloween candy that you have.
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.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 13.4 g
- Sodium: 83.7 mg
- Fat: 5.8 g
- Carbohydrates: 19 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 18.7 mg
