Candy cookies are the best way to use up leftover Halloween candy. Clean out the kids' candy bucket when they have picked through their favorites and you have the start of leftover Halloween candy cookies.
Use the Hershey's Kisses from the treat bag to make peanut butter blossoms, save up the mini bags of M&M's to make M&M cookie bars, or use the Reese peanut butter cups to press into cookie cups. Be sure to check out all the cookie recipes I have published for you.
Jump to:
- ✨ Here is why this recipe is amazing:
- 🍪 Ingredients needed:
- 📝 Ingredient notes:
- 🥄 How to make candy cookies, basic instructions
- 📷 Making cookies with leftover candy, photo instructions
- ❄️ Storage Tips
- ♨️ Reheating Instructions
- 🍽️ Serving Suggestions
- 📝 Frequently asked questions, answers and tips:
- Recipe
- 👩🏻🍳 Sarah Mock
✨ Here is why this recipe is amazing:
- The perfect way to use up leftover Halloween candy.
- Switch up the candy to include your favorite chocolate candies.
🍪 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
- Candy - Snickers, Reese’s Peanut Butter Cups, Twix, M&M's, Milky way, Reeses pieces, and even classic candy corn will work best for these cookies.
🥄 How to make candy cookies, basic instructions
- Preheat the oven and prepare a cookie sheet.
- Mix together the dry ingredients.
- Chop leftover candy to make 2 cups.
- Beat the butter and sugars, add vanilla and eggs.
- Fold in the flour and the chopped candy.
- Scoop onto the prepared baking sheet.
- Bake for 9-11 minutes.
- Cool and enjoy.
📷 Making cookies with leftover candy, photo instructions
- Preheat the oven to 375 F and line a cookie sheet with a piece of parchment.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. Chop your favorite candies to add to the cookies.
4. In a large mixing bowl, use a hand mixer with the beater attachment, and cream together the butter and sugars until light and fluffy. 2-3 minutes.
5. Add vanilla extract and one egg. Blend until the egg is incorporated, add the second egg and blend until incorporated. Add the flour gradually until just absorbed.
6. Add the chopped candies to the cookie dough
7. Fold in the candy until fully incorporated.
8. Using a medium cookie scoop, portion out the cookie dough onto the parchment-lined baking pan, 2 inches apart.
9. Bake at 375 for 9-11 minutes or until golden brown. Remove the cookie sheet from the oven and let the cookies cool for 2 minutes on the tray before transferring them to a wire cooling rack to cool completely.
❄️ Storage Tips
Make cookie balls ahead, place on a cookie sheet, freeze until solid and store in a closed zip-top bag, to have cookie balls ready for baking at a later time.
Make sure cookies are cooled completely before storing them in an air-tight container.
♨️ Reheating Instructions
If baking off frozen cookie balls straight from the freezer, place frozen cookie dough balls on a parchment-lined baking sheet, 2 inches apart. Bake at 350 for 12-14 minutes until cookies are crisp and brown around the edges. Allow the cookies to carry over cook for 5 minutes on the cookie sheet before removing them from the pan. Transfer to a cooling rack.
🍽️ Serving Suggestions
I love to serve these candy cookies warm straight off the cookie sheet. Just be sure they have cooled a few minutes to properly set up. The warm chocolate and gooey caramel is so delicious in a fresh cookie.
📝 Frequently asked questions, answers and tips:
In all you are going to need 2 cups of chopped candy. That translates to about 30 bite-sized candy bars, or 10 mini bags of candy pieces or a combination of both.
👩🍳 Chef Tip
Skip the sweet and sour, gummy candies for these cookies. The high sugar content of the gummies will melt and burn in the cookie. Chocolate and nut-based candy works best in these cookies.
Recipe
Candy Cookes
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
2 ¼ cups all purpose flour- 1 tsp. Baking soda
- 1 tsp. Salt
- ¾ cup granulated sugar
- 1 cup butter (softened)
- ¾ cup brown sugar
- 1 tsp. Vanilla extract
- 2 large eggs
- 2 cups leftover Halloween candy (chopped (candy bars, Reeses, M&Ms work best))
Instructions
- Preheat oven to 375 f °F
- Line a cookie sheet with parchment paper, set aside
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.2 ¼ cups all purpose flour, 1 tsp. Baking soda, 1 tsp. Salt
- In a large mixing bowl, beat butter and sugars until light and fluffy.1 cup butter, ¾ cup brown sugar, ¾ cup granulated sugar
- Add vanilla extract and eggs, one at a time, beating well after each addition.2 large eggs, 1 tsp. Vanilla extract
- Gradually mix in flour mixture.
- Fold in chopped candy until well dispersed.2 cups leftover Halloween candy
- Use a medium cookie scoop to scoop dough onto parchment paper, about 2 inches apart.
- Bake for 9-11 minutes, until golden brown.
- Cool on a wire rack and enjoy!
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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