Leftover Halloween Candy Cookies
User Reviews
5
Leftover Halloween Candy Cookies
Description
This cookie recipe combines brown sugar, cane sugar, and butter creamed together until light and fluffy, then incorporates eggs and vanilla for moisture and flavor. The dry ingredients include all-purpose flour, baking soda, cornstarch, and a pinch of salt for structure and tenderness. Leftover Halloween candies chopped into pieces are folded into the dough and also pressed on top of the formed cookie dough balls before baking.
Baked at 350 degrees Fahrenheit for 9 to 11 minutes, the cookies develop golden edges while remaining soft inside. The presence of chocolate or nut-based candy pieces adds texture and pockets of melted sweetness throughout the cookies. The recipe warns against using sour or fruit candies that may negatively affect texture or flavor.
These cookies can be stored airtight at room temperature or refrigerated for up to five days, or frozen as baked cookies or raw dough for up to three months. This flexible use of assorted candies helps minimize waste while offering a sweet treat with varied candy flavors embedded.
Ingredients
- 1 ½ cup brown sugar
- ½ cup cane sugar
- ½ cup butter room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- pinch salt
- 2 egg
- 1 tsp vanilla extract
- 1 ½ cups Candy chopped, leftover Halloween
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, place butter and both brown and white sugar. Beat together until butter is thoroughly combined and texture is light and fluffy.
- Add the eggs and vanilla to the bowl and beat again until blended.
- Then, add all of the dry ingredients, except the halloween candy. We want to save those for after the dough is combined.
- Mix with the hand mixer on medium speed until flour is mixed in; dough will be chunky.
- Chop any leftover halloween candy you have and place it into the bowl with the dough. Fold in with a rubber spatula.
- Use a medium cookie scoop to scoop batter onto a parchment paper lined cookie sheet (or greased baking sheet) and make small cookie dough balls. After the cookies are rolled, gently press a few more candy pieces into the top of each cookie.
- Bake for 9-11 minutes or until the edges are golden brown. Be careful to not over bake.
- After the cookies come out of the oven, transfer onto a wire rack to allow them to cool. Optional: add more leftover candy to the tops of the baked cookies - gently pressing it into each cookie while they’re still warm. Enjoy!
Notes
- Use chocolatey or nutty leftover candies such as Reese’s, Hershey’s, Kit Kats, or Snickers for best cookie texture and flavor.
- Avoid sour or fruit-flavored candies like Jolly Ranchers and gummy candies as they may affect cookie consistency.
- Store baked cookies or raw dough in an airtight container for up to 5 days at room temperature or in the fridge.
- Freeze baked cookies or dough for up to 3 months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 209kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 180mg | 8% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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