Leftover Halloween Candy Cookies

The best way to use up all that Halloween candy! Halloween Candy Cookies

Let’s put that Halloween haul to good use, shall we?

If you are anything like me, as soon as Halloween is done, I’m over it….actually, I’m over it way before then, but I can tolerate it for the sake of the kids until about 10pm on October 31st!

But the bags of candy lying around my house linger and by the end of a week, I’m ready for it to go. This year, to get that candy out of my eye sight (and to keep my hands out of it) I suggested we make a big batch of cookies with the mini chocolate bars and candies, and the kids gladly donated a selection of their mini chocolates and candies.

The best part is that this cookie dough will be saved in the freezer so that when that cookie craving hits, we have a sweet (and fun!) treat just a few minutes away!

These cookies are crispy on the edges and soft in the middle and loaded with all kinds of crunch and chew from the variety of candy bars in them!

The best way to use up that leftover Halloween candy

Leftover Halloween Candy Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 large eggs

• 1 tsp vanilla

• 2–1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 tsp salt

• 2 cups leftover Halloween candy (about 30 bite-sized chocolate bars chopped and 5-10 bags of mini candies, such as Smarties or M&Ms)

Directions:

1. In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined.

2. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Halloween candy.

3. To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.

4. Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Dough can be stored in the freezer for up to 3 months.

5. When a cookie craving hits, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.

Note

If you want warm cookies right away after mixing the cookie dough, just place 2 tablespoon scoops of dough a few inches apart on parchment-lined baking sheets. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie, if desired. Bake at 350°F for 9-11 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.