Combine all your favorite Halloween candy into one giant Halloween candy skillet cookie. This giant cookie is best served warm and with a few scoops of your favorite ice cream.
My family loves skillet cookies! When I started brainstorming Halloween themed recipes I knew I had to make a Halloween Candy Skillet Cookie. This is the absolute best way to use up at least 2-3 handfuls of chocolate. I used a similar method to my Halloween Candy Cookies, but in the skillet form and added the oh-so cute Sweets & Treats Sweet Sprinkles Mix: Haunted House mix into my cookie. Because let’s face it–sprinkles make everything so much better.
In this post you will learn exactly how to use up the leftover candy and make a skillet cookie.
Ingredients
- Butter –
- Granulated Sugar & Brown Sugar
- 2 Eggs
- Vanilla extract
- Salt
- Baking soda
- All purpose flour
- Chocolate chips
- Chocolate Halloween candy unwrapped and chopped
- M&M candies
- Halloween Sprinkles
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Using a stand mixer fitted with a paddle attachment; beat the room temperature butter, granulated white sugar and light brown sugar together for 1 minute on medium speed until creamy. Then add in the eggs, vanilla extract, and baking soda. Mix again for 30 seconds.
- Add the all-purpose flour to the mixture, and mix on low for 20 seconds then medium speed for 40 seconds until well incorporated.
- Stop the mixer, add in the chocolate chips, chopped chocolate Halloween candy, M&M’s and 2 tablespoons of the sprinkles. Mix on low for 10-15 seconds until just incorporated.
- Grease a 9-inch cast-iron skillet with vegetable oil. Wipe it clean so it’s just greased but not puddling. Then scoop the cookie batter into the skillet. Flatten with a silicone spatula and sprinkle the remaining 1 tablespoon of sprinkles on top of the cookie.
- Bake for 30 minutes until golden brown. Carefully, remove the skillet from the oven and let rest in skillet for 30 minutes. Cut into wedges, and serve.
FAQs
I like to use whatever my child brings home; however, I am strategic in the flavor pairings. I know my kids don’t like coconut so I don’t put any almond joys in the skillet. Nor do I put any peanut m&m’s for choking reasons. But honestly… the sky is the limit. Here is what I put in my cookie skillet.
-Hershey Miniature Chocolate Bars
-Kit Kat Bars
-Reese’s Peanut Butter Cups
-M&M’s
-Milk Dud’s
You can contact your local dentist office to see if they are collecting candy. There are also a few organizations that collect candy to send overseas to U.S. Soldiers.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this skillet cookie recipe.
- Sprinkles – Add whatever color sprinkles you have on hand; however, I like to use the Halloween themed sprinkles.
- Make Ahead – You can make the dough and skillet ahead of time. Just set out to reach room temperature 30 minutes prior to baking.
- Serve – Serve this skillet cookie warm and with a scoop of your favorite recipe.
Halloween Recipes
If you love Halloween like me you might love a few more Halloween inspired recipes.
So if your looking at another way to use up all that leftover Halloween candy and you don’t want to make individual cookies–the skillet cookie is the way to go!
If you make this skillet candy recipe, 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!
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Halloween Candy Cookie Skillet
Equipment
- KitchenAid Stand Mixer
- Stove Top
Ingredients
- 2 sticks Salted butter room temperature
- ¾ cup White Granulated Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 2-¼ cups All purpose flour
- ½ cup Chocolate chips
- 2 cups Chocolate Halloween candy unwrapped and chopped
- ½ cup M&M candies
- 3 tablespoons Halloween Sprinkles divided
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Using a stand mixer fitted with a paddle attachment; beat the room temperature butter, granulated white sugar and light brown sugar together for 1 minute on medium speed until creamy. Then add in the eggs, vanilla extract, and baking soda. Mix again for 30 seconds.
- Add the all-purpose flour to the mixture, and mix on low for 20 seconds then medium speed for 40 seconds until well incorporated.
- Stop the mixer, add in the chocolate chips, chopped chocolate Halloween candy, M&M's and 2 tablespoons of the sprinkles. Mix on low for 10-15 seconds until just incorporated.
- Grease a 9-inch cast-iron skillet with vegetable oil. Wipe it clean so it’s just greased but not puddling. Then scoop the cookie batter into the skillet. Flatten with a silicone spatula and sprinkle the remaining 1 tablespoon of sprinkles on top of the cookie.
- Bake for 30 minutes until golden brown. Carefully, remove the skillet from the oven and let rest in skillet for 30 minutes. Cut into wedges, and serve.
Notes
- Omit chocolate chips and use additional candy bars if desired.
Nutrition
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Kelly D
Pumpkin doughnuts are my favorite.