These Candy Cookies have the base of a traditional chocolate chip cookie, and incorporates any leftover candy bars you might have laying around! The sky is the limit–chop up your favorite candy bars and add them in these sweet cookies.
I first shared these Candy Cookies back on Halloween in 2013. I used my favorite cookie batter base and basically raided the Halloween candy to load them up with all my favorites! Essentially these are the best way to use up all the leftovers. These leftover Halloween candy cookies have been an annual treat and tradition that my kids have looked forward to making after Halloween every year.
Ingredients
- All Purpose Flour – This is the base for my cookie dough batter and the only flour I ever use.
- Brown Sugar / White Sugar – This combo is what gives the cookies it’s sweet tasting flavor and provides a soft and moist cookie.
- Butter – I always only have salted butter on hand, but most people like to bake with unsalted. Either will work! Don’t forget to take out the butter ahead of time for it to get to room temperature.
- Eggs – I also like to take out my eggs when I take out my butter to get my refrigerated ingredients to room temperature.
- Vanilla Extract – A little goes along way since it’s so strong!
- Salt – The salt cuts the flour taste just enough, but doesn’t make it overly salty.
- Chocolate Candies – For this recipe you can use just about any candy your heart desires! This is why these are the best way to use up the leftover candies to make leftover Halloween candy cookies!
Directions
Preheat oven to 375 degrees Fahrenheit.
In a KitchenAid stand mixer, begin to cream butter, granulated sugar, and brown sugar on medium speed for 1 minute.
Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute.
Add the 2-¼ cup all-purpose flour, baking soda, and salt. Add to the stand mixer, and mix for 30 seconds or until well incorporated.
Add the chopped chocolate and M&M’s; mix until just incorporated. Scrape down the sides of the bowl and mix one last time for about 5-10 seconds.
Using a medium cookie scoop, begin scooping dough and placing on an ungreased cookie sheet.
Bake for 10 minutes, then remove from the oven and let sit on the hot cookie sheet for 5 minutes, then transfer using a cookie spatula to a wire rack to cool. Repeat until all the cookie dough has been made.
FAQs
Just about any type of chocolate will work in a basic cookie batter.
-Mu0026M’s
-Reeses Pieces
-Peanut Butter Cups
-Kit Kat’s
-Snickers
-Milkyway
-Almond Joy
-Milk or Dark Chocolate Bars
-Rolos
You can add stale cookies to a milkshake, or crush them and turn them into a pie crust. I like to mix in dry/old cookies into ice cream. Another great way to use up stale cookies is to create cookie brownies by crumbling the stale cookies into brownie batter before baking.
Typically for the freshest cookies you will want to consume them within 2-3 days. As long as you store the cookies in an airtight container you can typically get a full week out of them before going stale.
For soft cookies the key is to not over bake. I pull the cookies out of the oven when they are still in the cooking process. By using a cookie scoop it will increase the height of the cookie which will also help for the cookie to be soft and thicker!
If you are like me you find yourself with way too much Halloween candy. If you don’t plan to donate your candy to our soldiers overseas or to a dentist office here are a few of my favorite ways to use up the leftover Halloween Candy.
-Mix into cookies, brownies, and cakes.
-Mix into ice cream or blend into milkshakes.
-Make a snack mix!
-Freeze the candy and thaw to enjoy throughout the year.
-Infuse alcohol with hard candies.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making Halloween Candy Cookies.
- Chop Candy – Chop chocolate candy into bite-size pieces for the best
- Extra Candy – Add extra candy on top after mixing in the chopped candy.
- Caramel Candies – If you love caramel you will want to use one of the caramel candies like Rolo’s, Snickers, or even Milkyways.
- Cookie Scoop – Ever since I invested in cookie scoops it’s what I always use for scooping my cookie dough. Trust me, it’s worth the $15 investment. Start with a medium scoop then buy the small and large!
- Underbake – I know this sounds crazy, but I achieve soft and chewy cookies every single time by under-baking my cookies. They will continue to bake once you pull them out of the oven as they rest on the hot cookie sheet. I promise!
- Wire Rack – After the cookies have cooled for 5 minutes on the baking sheet you’ll want to transfer using a cookie spatula on to a wire baking rack. This is where they will continue to cool and set before you dig in to them!
- Refrigerate – Don’t want to bake all the cookie dough in one evening? Wrap the dough in plastic wrap forming in a log and refrigerate for up to one week. Break off a few each day to bake and enjoy fresh cookies.
- Freeze – Scoop the remaining dough and place on to a parchment lined baking sheet. Place in the refrigerator to harden for 1 hour, then place in a freezer safe container or Ziploc bag. Label and freeze for up to 3 months!
Cookie Recipes
Love cookies and craving more cookie recipes? Here are a few of my favorites!
If you find yourself with excess Halloween candy and want to whip up a sweet treat. I hope you will make these Halloween candy cookies.
If you make these candy bar cookies, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Candy Cookies
Equipment
- KitchenAid Stand Mixer
- Oven
Ingredients
- 2 sticks Unsalted butter softened
- ¾ cup Granulated sugar
- ¾ cup Brown sugar
- 1 teaspoon Vanilla extract
- 2 Large Eggs
- 2-¼ cup All-purpose flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-½ cups Chopped Chocolate Candies chopped small
- ½ cup M&M's
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a KitchenAid stand mixer, begin to cream butter, granulated sugar, and brown sugar on medium speed for 1 minute.2 sticks Unsalted butter, ¾ cup Granulated sugar, ¾ cup Brown sugar
- Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute.1 teaspoon Vanilla extract, 2 Large Eggs
- Add the 2-¼ cup all-purpose flour, baking soda, and salt. Add to the stand mixer, and mix for 30 seconds or until well incorporated.2-¼ cup All-purpose flour, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add the chopped chocolate and M&M's; mix until just incorporated. Scrape down the sides of the bowl and mix one last time for about 5-10 seconds.1-½ cups Chopped Chocolate Candies, ½ cup M&M's
- Using a medium cookie scoop, begin scooping dough and placing on an ungreased cookie sheet.
- Bake for 10 minutes, then remove from the oven and let sit on the hot cookie sheet for 5 minutes, then transfer to a wire rack to cool. Repeat until all the cookie dough has been made.
Notes
- Chop Candy – Chop chocolate candy into bite-size pieces for the best
- Extra Candy – Add extra candy on top after mixing in the chopped candy.
- Caramel Candies – If you love caramel you will want to use one of the caramel candies like Rolo’s, Snickers, or even Milkyways.
- Cookie Scoop – Ever since I invested in cookie scoops it’s what I always use for scooping my cookie dough. Trust me, it’s worth the $15 investment. Start with a medium scoop then buy the small and large!
- Underbake – I know this sounds crazy, but I achieve soft and chewy cookies every single time by under-baking my cookies. They will continue to bake once you pull them out of the oven as they rest on the hot cookie sheet. I promise!
- Wire Rack – After the cookies have cooled for 5 minutes on the baking sheet you’ll want to transfer using a cookie spatula on to a wire baking rack. This is where they will continue to cool and set before you dig in to them!
- Refrigerate – Don’t want to bake all the cookie dough in one evening? Wrap the dough in plastic wrap forming in a log and refrigerate for up to one week. Break off a few each day to bake and enjoy fresh cookies.
- Freeze – Scoop the remaining dough and place on to a parchment lined baking sheet. Place in the refrigerator to harden for 1 hour, then place in a freezer safe container or Ziploc bag. Label and freeze for up to 3 months!
Nutrition
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Taylor @ greens & chocolate
These could not have come at a better time! We have wayyyy too much leftover Halloween candy right now…putting them into cookies ASAP.
Katie
Taylor I hope you love these as much as we did! 🙂
Erin | The Law Student's Wife
CONFESSION: I was so good and didn’t open the trick or treat candy bags before Halloween night…but when there was only one 100 Grand left in the bowl, I snatched that baby up! Sorry kids. Now that I’ve gotten rid of all of our candy, I fully intend to buy more just to bake these. Please don’t judge!
Katie
Ha ha… My husband did the same thing. When he saw the last Kit Kat and Reese’s package in the bowl he pulled them from the bowl! 😉 no judging here…