Ever wondered what to do with that mountain of leftover Halloween candy? Get ready to turn sugar-coated chaos into the most irresistible cookies you've ever tasted! These Leftover Halloween Candy Cookies are the ultimate sweet solution that will make both kids and adults go crazy. Imagine taking all those random candy bars, chocolates, and treats and magically transforming them into gooey, delicious cookies that breathe new life into your post-Halloween stash. This recipe isn't just a cookie – it's a delicious way to upcycle your candy and create memories that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chopped leftover Halloween candy
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in chopped Halloween candy, distributing evenly throughout the cookie dough.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chop candy into uniform sizes to ensure even distribution and consistent baking.
- For extra indulgence, reserve some candy pieces to press on top of cookies right after baking.
- Use a mix of different candy types for a more complex and exciting flavor profile.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- For best results, use a variety of chocolate and non-chocolate candies.
- If the dough seems too soft, refrigerate for 15-20 minutes before scooping.
- Don't overmix the dough – this can lead to tough cookies.
- Use parchment paper or silicone baking mats for easy cleanup and perfect cookie release.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
