Leftover Halloween Candy Cookies
Halloween is just a couple weeks away! Crazy right? Did you know, this year, Halloween is on a Saturday. Which is also a full moon. Which is also when daylight savings ends. If 2020 didn’t seem like a crazy year, I think Halloween is saying, “Wait! Hold my beer and watch this!”. Just kidding. I hope that Halloween helps provide a sense of normalcy again, including kids being able to trick-or-treat, even if it looks a little different this year. Trick-or-treating means candy, and candy means this recipe for Leftover Halloween Candy Cookies.
Now I know what your saying.
Why make cookies when you are perfectly happy eating all your kids candy straight from their bucket.
Because making these cookies, is just another reason to eat sweets right?
Also, it is a great way to use up some older, crunchier, or just abundant amounts of all your favorite chocolates.
These cookies are similar to my favorite, World’s Greatest Chocolate Chip Cookies.
Instead of being filled with chocolate chips, these cookies use broken up pieces of chocolate candy bars.
Or even M&M’s.
Whatever combination of chocolate you add, these are sure to be a hit with all the ghosts, goblins, and witches in your house.
Leftover Halloween Candy Cookies
Leftover Halloween Candy Cookies is an easy recipe idea for extra Reese's Peanut Butter Cups, Kit Kats, Butterfingers, or M&M's that you have.
Ingredients
- 1/2 cup Butter, softened
- 1/3 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 1/2 cups Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cups Kit Kats, Butterfingers, Peanut Butter Cups, and/or M&M's broken into pieces
Instructions
-
In a mixing bowl, cream together butter, sugar, and brown sugar.
-
Add in egg and vanilla. Beat on low until combined.
-
In a separate bowl, stir together the dry ingredients: flour, baking soda, and salt. Slowly incorporate the dry ingredients into the butter/sugar mixture.
-
Once combined, add in the broken up candy pieces. Turn on the mixer to incorporate and break up the pieces slightly.
-
Cover and chill for 2 hours.
-
Preheat oven to 350°F. Line cookie sheets with parchment paper, then scoop out cookies.
-
Bake for about 10-12 minutes, until edges are golden brown.
-
Let cool about 5 minutes and then remove to rack to cool completely.
Leave a Reply