These leftover Halloween candy cookies are the perfect way to use your leftover holiday candy. Buttery, chewy cookies loaded with several types of chocolate bars – you are going to love them!
Too much candy? Make these cookies!
I don’t know how trick-or-treating goes at your house, but my kids always come home with a ton of candy! My daughter only likes a few kinds, so we always end up with tons left over.
Last year I decided to chop up the candy bars and add them to my standard chocolate chip cookie recipe instead of chocolate chips. They were a big hit with everyone who tried them!
They’re such yummy cookies that if you need treats for a Halloween party, you might want to dip into your stash early and make them. Trust me, they will be gobbled right up!
The best part about these cookies is that you can use different combinations of your favorite candies, so it’s a new flavor experience every time!
What type of candy should I use?
I like them best with chocolate! For more gooey cookies, try any combination of Snickers, Rolos, Milky Way, Almond Joys, Reese’s cups, and Twix. If you like crunch, try Heath bars, Nestle Crunch, Kit Kats, Twix, Whoppers, M&M’s or Butterfingers.
Love sugar candies more than chocolate? You can use Dots, candy corn, gummy worms, Nerds, Smarties, Sour Patch Kids, or Skittles. Just keep in mind that they will melt and stick to the pan, so make sure you use silicone liners or parchment.
How to make leftover Halloween candy cookies
- PREP – Soften butter at room temperature for a few hours. Chop candy bars into small pieces. Line a cookie sheet with parchment paper or silicone liner, or spray with cooking spray. Preheat oven to 350°.
- WET INGREDIENTS – Beat butter and sugars for 2-3 minutes with an electric mixer at medium speed, or until very creamy. Add the eggs and vanilla and beat until smooth.
- DRY INGREDIENTS – Add the flour, cornstarch, baking soda, baking powder, and salt. Stir until the flour mixture is barely incorporated, then carefully stir two cups of the candy pieces.
- FORM – Use a two tablespoon scoop to portion dough, then roll it into balls.
Place on prepared cookie sheets about three inches apart.
- BAKE – Bake cookies for 10-11 minutes at 350°. Press reserved candy pieces into the tops of the baked cookies.
- COOL – Let cool on the pan for 3-4 minutes, then transfer to a wire rack.
These cookies freeze well. I recommend first freezing them in a single layer on a cookie sheet, then transferring them to a heavy duty freezer bag. They will last for at least six months.
PRO TIPS & VARIATIONS:
- Use M&M’s or Reese’s Pieces to add fun color to your cookies.
- For uniform cookies that bake evenly, use a cookie scoop. I used a two tablespoon scoop. If you want smaller cookies, decrease the baking time.
- It is always best to let your butter soften at room temperature on the counter. It’s hard to avoid hot spots when you use the microwave.
- If you use unsalted butter, add an additional 1/2 teaspoon of salt to the dough.
- Using a variety of candy is what makes these cookies fun! I recommend using at least three different types.
- For pretty, bakery style cookies, press candies on top of the cookie as soon as it comes out of the oven.
MORE DELICIOUS COOKIES WITH CANDY:
- Twix Cookie Recipe
- Andes Mint Chocolate Chip Cookies
- Heath Bar Cookies
- Butterfinger Cookies
- Cadbury Egg Cookies
- Snickers Peanut Butter Cookies
- Pistachio Kiss Cookies
- M&M Christmas Cookies
Leftover Halloween Candy Cookies
Equipment
Ingredients
- 1 cup salted butter softened to room temperature
- 1 cup brown sugar
- ⅔ cup white sugar
- 2 large eggs
- 4 tsp vanilla extract
- 3 cups all purpose flour 15 ounces
- 2 Tbsp cornstarch
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 3 cups chopped candy bars divided (I used Snickers, Milky Way, Kit Kats, Reese’s peanut butter cups, Twix, and M&M’s.)
Instructions
- Let butter sit on the counter until soft. Chop candy bars into small pieces. Line a cookie sheet with parchment paper or silicone liner, or spray with cooking spray. Preheat oven to 350°.
- Combine butter and sugars in a large bowl. Beat for 2-3 minutes with an electric mixer at medium speed, or until very creamy. Add the eggs and vanilla, beat until smooth.
- Add the flour, cornstarch, baking soda, baking powder, and salt. Stir until barely combined, then carefully stir two cups of the candy pieces.
- Use a medium cookie scoop to scoop about two tablespoons of dough. Roll into balls.
- Place cookie dough balls about 3" apart on prepared cookie sheets. Bake at 350 degrees for about 10-11 minutes or until edges are golden brown and middles are barely set.
- Immediately press a few chocolate candies on top of each cookie. Let cool for 3-4 minutes, then transfer to a cooling rack to cool completely.
Notes
Nutrition
These leftover candy cookies are perfect for Halloween, but they are such a tasty treat that you will want to buy candy and make them all year long!
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