Halloween Candy Cookies
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!
Servings: 20 cookies
Calories: 203kcal
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
