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Halloween Candy Cookies

Close-up of several chewy Halloween Candy Cookies loaded with chunks of chocolate and caramel.

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Transform leftover Halloween candy into delicious cookies with this easy recipe, featuring gooey caramel, chocolate, and crunchy candy pieces.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped Halloween candy bars (e.g., Twix, Milky Way, Snickers, M&Ms)
  • 1 cup additional candy pieces for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the 2 cups of chopped candy bars.
  7. If the dough seems too soft, chill it for 30 minutes to prevent excessive spreading.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. If desired, press a few additional candy pieces onto the top of each dough ball for decoration.
  10. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • To easily chop harder candies, place them in the freezer for about 30 minutes before cutting them with a sharp knife.
  • For chewier cookies, slightly underbake them. For crispier cookies, bake a minute or two longer.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

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