Use your leftover Halloween candy to make these Halloween candy cookies. Slightly modified from my soft-baked chocolate chip cookies except these are loaded with chopped candy. If you love chocolate chip cookies and sneaking a piece of Halloween candy, you will love these fun cookies!
Go on, I dare even the most anti-cookie person to resist these taking a bite of one of these cookies. I've been making these cookies for years, and I haven't changed them except for rotating the candy I toss in. I also use the MAX amount of candy that I can.
It doesn’t get much better than this.
These Halloween Candy Cookies Are
- BIG, extra soft centers and studded with candy
- Simple to make and zero dough chilling!
- The perfect way to use up leftover Halloween candy
- As thick as my soft chocolate chip cookies
- Freeze wonderfully, both before and after baking
Grab These 10 Ingredients
- Flour: I recommend using all-purpose flour, I haven't tried any other type of flour.
- Butter: You need room temperature butter for these cookies. If you're like me and forget to set out the butter, try these tricks to soften butter quickly.
- Granulated & Brown Sugar: Sugar is not only used for sweetness, but also to provide structure and tenderness too. The trick is to incorporate brown sugar to keep the cookies soft.
- Cornstarch: Using cornstarch in cookies is a HUGE game changer as it helps create a softer and chewier cookie.
- Baking Soda: This helps give the cookies a lift as they bake.
- Salt: Adds flavor and helps balance out the sweetness.
- Eggs: The eggs bind everything together and adding an extra egg yolk helps create a softer, chewier cookie.
- Vanilla Extract: Adds flavor.
- Halloween Candy: Just what you need to take these cookies to the next level. You want to use traditional candy like Twix, Kit Kat, Milky Way, Reese's Peanut Butter Cups, Butterfingers, etc. for the best results. To prevent the candy from fully melting into the cookies, keep the chunks on the larger side. Be sure to stay away from any gummy, fruity, or sour candy.
The Best Halloween Candy To Use
What I love most about these cookies is how customizable they are– pick from the leftovers and incorporate your favorites. But most importantly: keep the Skittles, Starburst, and Sour Patch Kids. You want to use traditional candy like Twix, Kit Kat, Milky Way, Reese's Peanut Butter Cups, Butterfingers, etc. for the best results.
Overview: How To Make It
This recipe does require a mixer, but doesn't require any dough chilling.
- Cream Butter & Sugars: Cream together the butter, brown sugar, and granulated sugar until light and fluffy. This process adds air to the butter which helps produce a softer cookie.
- Add Eggs & Vanilla Extract: Beat in the egg, egg yolk, and vanilla extract. Scraping down the bottom and sides of the bowl as needed.
- Add Dry Ingredients: Toss the flour, cornstarch, baking soda, and salt together in a bowl. Then, slowly add the dry ingredients, finishing with the candy.
- Roll the Dough & Bake: Scoop ¼ cup of dough, roll into balls, and place on the baking sheet (8 total per baking sheet.) Bake for 10-12 minutes, until slightly golden brown around the edges. The cookies will look under baked and soft. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
FAQ
What can you do with leftover Halloween candy?
The best way to use leftover Halloween candy is to chop it up and toss in cookie dough– whether you make cookies or a cookie cake, both are equally are delicious!
What are the best 5 candies for cookies?
It's best to use chocolate-based candy like Reese's, Twix, Snickers, etc. for the best results.
Halloween Candy Cookies
Description
Use your leftover Halloween candy to make these Halloween candy cookies. Slightly modified from my soft-baked chocolate chip cookies except these are loaded with chopped candy. If you love chocolate chip cookies and sneaking a piece of Halloween candy, you will love these fun cookies!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 ¾ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups Halloween candy, chopped
Instructions
- Preheat the oven to 350ºF. Line 2 large baking sheets with silicone baking mats or parchment paper.
- In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Scrape down the sides and bottom, as needed.
- Stir together the flour, cornstarch, baking soda and salt. With the mixer on low speed, add the dry ingredients into the wet ingredients in ¼ cup increments. Once fully incorporated, the cookie dough will be on the thicker side. Then, keeping on low speed, beat in the Halloween candy.
- Roll the cookie dough, about ¼ cup of dough each, into balls of dough, and place 3 inches apart on the baking sheet (8 total per baking sheet.) For smaller cookies, see the recipe notes.
- Bake for 10-12 minutes, until just golden brown around the edges. These cookies took exactly 11 minutes. The cookies will look under baked and extremely soft, that's normal, they will finish baking as they cool. Allow the cookies to cool for 5 minutes on the baking sheet. If desired, gently press a few extra small pieces of candy into the tops for looks. See the recipe notes for perfectly round-shaped cookies.
- Transfer the cookies to a cooling rack to finish cooling completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Cookies will stay fresh at room temperature in a zipped-top bag or tightly sealed container for up to 1 week. You can make the cookie dough (or pre-rolled balls) and store in the refrigerator, covered tightly, for up to 2 days. Allow the dough (if not pre-rolled) sit at room temperature for 10 minutes before rolling into balls then continue with step 4.
- Freezing Instructions: Baked cookies freeze well for up to 3 months. Thaw overnight at room temperature or in the refrigerator. Unbaked cookie dough balls can be frozen for up to 3 months. Bake frozen cookie dough balls for an extra minute (no need to thaw.)
- Butter: If using salted butter, omit the ¼ teaspoon salt.
- Candy Options: You want to use traditional candy like Twix, Kit Kat, Milky Way, Reese's Peanut Butter Cups, Butterfingers, etc. for the best results. Stay away from any gummy, fruity, or sour candy.
- Smaller Cookies: If you prefer smaller cookies, scoop 2 Tablespoons of down instead of ¼ cup. Bake for 9-10 minutes.
- Shaping Cookies: When using chunks of candy, the cookies can slightly lose their shape while they bake. Don't worry, it's an easy fix! As soon as they come out of the oven, flip a cup over and swirl the cookie with the rim until the shape comes back– usually only takes a few swirls.
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 139mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 311IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
Tried this recipe? Tag me Today!Mention @SimpleEverydayRecipes or tag #simpleeverydayrecipes!
Leave a Reply