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The Ultimate Leftover Halloween Candy Cookies

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Transform your leftover Halloween candy into the most incredible cookies. These easy, forgiving cookies are packed with gooey caramel, chocolate, and crunchy bits, making them the perfect post-Halloween treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (about 300g) assorted leftover Halloween candy, chopped into small pieces (1/2-inch chunks)
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugars together. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
  4. Whisk the dry ingredients together. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
  5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you don’t see any streaks of flour.
  6. Fold in the candy and chocolate chips. Using a spatula, gently fold in the chopped candy and chocolate chips. Don’t overwork the dough.
  7. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Scoop and bake. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  9. Cool on the baking sheet. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

Notes

Chilling the dough is non-negotiable to prevent candy from sinking and burning. Use a mix of soft and crunchy candies for best texture. For sticky candy, lightly dust your knife with powdered sugar before chopping. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: leftover Halloween candy cookies, candy cookies, Halloween cookies, chocolate chip cookies, easy cookie recipe

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