These Candy Cookies are studded with all your favorite treats! Crispy edges and a buttery interior! Make them using leftover Halloween candy!
Truth be told, with 4 boys in the house I love using up the Halloween candy AS SOON AS POSSIBLE! These Candy Cookies are perfect for getting the candy stash down to a reasonable amount.
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Why You'll Love This Recipe
- Repurposes leftover Halloween Candy into a delicious cookie!
- You can customize the cookies to your candy preferences!
- They are lots of fun to make with kids!
Ingredient Notes
- Unsalted Butter
- Brown Sugar - I love the carmelized flavor that a brown sugar only cookie yields.
- Eggs - I also use egg yolk in this recipe for added tenderness and a chewy texture.
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Candy of your choice. I used M&M's, Reeses Peanut Butter Cups, Twix, and Snickers. I love the M&M's for color and crunch. I used both regular and peanut you could also use Reeses Pieces. I also like to incorporate a candy bar that has caramel that melts through the candy and creates incredible crispy, delicious edges like Twix or Snickers.
How to Make Candy Cookies?
- Chop up candy bars.
- Cream butter and mix together wet ingredients.
- Add dry ingredients.
- Mix until combined.
- Fold in candy.
- Mix with a silicone spatula until the candy is evenly distributed.
- Bake in a parchment lined baking sheet.
- Transfer to a cooling rack to cool or serve warm.
Frequently Asked Questions
There are so many fun things you can do with leftover Halloween candy!
Add them to recipes like cookies, brownies, Rice Krispie treats, and cakes. They can also be added to snacks like trail mix or sweet and salty popcorn. Halloween chocolates make great mix-ins for ice cream! Hard candies and skittles can be infused with alcohol to make delicious and fun cocktails!
You can absolutely use candy bars in a recipe instead of chocolate chips! Substitute the amount of chocolate chips with chopped-up chocolate bars. Some things to keep in mind are the type of candy bars and how much sweetness they have, you may want to adjust the sugar in your cookie base.
You can use regular M&M's for baking. I've tried traditional and peanut M&M's and they both work fine. Baking M&M's are a little bit easier to eat but the regular-sized M&M's are so pretty in cookies. I like to save some M&M's separate from the batter to add to the top of my cookie dough balls before baking. This way I can ensure that all the cookies get some M&M's on the top for color!
Expert Tips
- These cookies are so fun to make with the kids! They will love unwrapping all the chocolates and mixing all the candy into the batter.
- These cookies are best the day they are made but can be stored for 3-4 days in an air-tight container on the kitchen counter.
- I love making the cookie dough balls and flash freeze them on a baking sheet and then storing them in the freezer in freezer bags to bake fresh when a craving strikes or as a quick treat for unexpected guests!
- Customize your cookies with your favorite treats! I love candy-coated chocolates for color and crunch. I also like to use a candy bar that has some caramel that melts into the cookie. Potato chips or pretzels are also fun additions if you like the salty-sweet combo!
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My Pie Crust Cookies are another fun recipe that you can enjoy during fall!
Recipe
Candy Cookies
Equipment
- hand mixer
- large bowl
- medium bowl
- Sheet Pan
- silicone spatula
- cookie scoop
- cooling wrack
Ingredients
- ¾ cup M&M's
- ¾ cup Twix chopped
- ¾ cup Snickers chopped
- ¾ cup Reese Peanut Butter cups chopped
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 ½ cups brown sugar
- ½ cup butter
- 3 eggs 2 whole eggs and 1 yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Prepare a sheet pan with parchment paper and set aside.
- Chop candy bars into bite sized or smaller pieces.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl cream the butter and brown sugar together using a hand mixer on medium-high speed for about 3 minutes until light and fluffy.
- Next add the eggs, egg yolk and vanilla and mix on medium low speed until combined.
- Gradually add in the dry ingredient mixture on low speed and mix until combined.
- Using a silicone spatula, fold in the chopped candy.
- Scoop cookie dough with a medium cookie scoop onto the parchement-lined baking sheet. Add more M&M's to the top of the cookie dough balls.
- Bake cookies for about 10 minutes or until lightly golden. Transfer to a cooling rack to cool after 5 minutes of resting on the baking sheet.
Notes
expert tips
- These cookies are so fun to make with the kids! They will love unwrapping all the chocolates and mixing all the candy into the batter.
- These cookies are best the day they are made but can be stored for 3-4 days in an air-tight container on the kitchen counter.
- I love making the cookie dough balls and flash freeze them on a baking sheet and then storing them in the freezer in freezer bags to bake fresh when a craving strikes or as a quick treat for unexpected guests!
- Customize your cookies with your favorite treats! I love candy-coated chocolates for color and crunch. I also like to use a candy bar that has some caramel that melts into the cookie. Potato chips or pretzels are also fun additions if you like the salty-sweet combo!
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