Leftover Halloween Candy Cookies
What's the perfect way to use up leftover Halloween candy? Make Leftover Halloween Candy Cookies! Thick, chewy brown sugar cookies are filled with pieces of your favorite candy bars. Mix the chopped candy into the batter, and add some to the tops for the ultimate kitchen sink cookies.
Servings: 12 cookies
Calories: 336kcal
Equipment
- 2-3 large baking sheets
- 1 large cookie scoop 2¼" diameter scoop
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- ½ cup unsalted butter room temperature (113g)
- 1 cup light brown sugar packed (200g)
- 2 large eggs room temperature
- ½ tablespoon vanilla paste or extract
- 2½ cups all-purpose flour 300g
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups leftover halloween candy chopped into small pieces (plus a bit extra to add to the tops)
- flaky sea salt for the tops
Instructions
- Preheat the oven to 350℉/180℃ and line two large cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and brown sugar on medium high speed for 5 minutes.½ cup unsalted butter, 1 cup light brown sugar
- Scrape down the sides, then add the eggs and vanilla extract and beat on medium speed for an additional minute.2 large eggs, ½ tablespoon vanilla paste or extract
- Whisk together the flour, baking soda and salt, then add it to the wet ingredients. Mix on low until it starts to combine, then scrape down the sides and finish mixing until no flour streaks remain.¾ teaspoon baking soda, 2½ cups all-purpose flour, ½ teaspoon kosher salt
- Add the chopped candy and mix on low for a few turns, just until it's evenly dispersed. You can also do this by hand to be sure the pieces don't break up.1½ cups leftover halloween candy
- Use a large cookie scoop to scoop the dough (fill the scoop completely, then scrape it on the side so it's totally flush), then add the dough to the pan. Only add 4-5 at a time, keeping them spread evenly.
- Press extra pieces of candy into the tops of the dough, then bake for 10-12 minutes until the edges are set and starting to brown. The centers will still look underdone.
- Remove the pan from the oven and smack it on the counter a few times. Then, use a round object with an opening larger than the cookies to scoot the cookies to reshape them.
- Add additional pieces of chocolate candy to the tops for extra melty bits, then sprinkle each cookie liberally with flaky sea salt.flaky sea salt
- Repeat with the additional batches of cookies.
- Cool the cookies completely on the pan before transferring to a wire rack or storage container.
Notes
*Don't skip the flaky sea salt on the tops! Because most Halloween candy is made with milk chocolate, you really need the addition of salt to help cut through the sweetness. You can find sea salt flakes in most grocery stores next to the salt and spices.
Store the cookies at room temperature in an airtight container for three days. If you need to stack the cookies, add a piece of wax paper or parchment paper in between.
Tips:
- Use a digital scale to measure the flour, or use the fluff, scoop, and level method using measuring cups.
- I find it best to only bake one pan of cookies at a time. If baking two sheets, be sure to rotate the pans on the racks at the halfway point.
- These cookies are large and spread a bit. Don't add more than 4-5 cookies per baking sheet, and keep them spread out. Store the remaining cookie dough in the fridge as each batch bakes.
- Add even more chopped candy to the tops of the cookies after they've been baked. This is more for aesthetics than anything but adds a bit of melty chocolate to the tops and helps the flaky sea salt stick.
- Bang the cookie sheet on the counter a few times as soon as they're removed from the oven and before scooting. This helps the centers fall a bit before rounding them out.
- The centers may seem underdone, but this is what you want. Remember that the cookies will remain on the pan until they're completely cool, so they will continue to cook and set as they cool.
- Like a crispier cookie? Go for 13-16 minute bake time.
- To make the cookies smaller, use a 1.5-inch cookie scoop and bake for 9-11 minutes.
Nutrition
Calories: 336kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 229mg | Potassium: 127mg | Fiber: 1g | Sugar: 27g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg