Halloween Candy Cookies
When you’ve had enough candy after Halloween, whip up this cookie dough and store the balls of dough in the freeze for when you NEED a sweet treat. This is a fun recipe for the kids to help make too.
Tips:
I prefer the chocolate candies in my cookies, but I won’t judge you for a gummy bear or candy corn if that’s what you want.
You can bake the cookies immediately after making the dough. Cooking time will shorten to 8-10 minutes depending on the size.
Halloween Candy Cookies
Makes about 30 cookies
PREP 15 minutes
COOK 12 minutes
INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2–1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups leftover Halloween candy (about 30 bite-sized chocolate bars chopped and 10 mini bags of candy pieces such as M&M’s and candy corn)
INSTRUCTIONS
In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Halloween candy.
To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.
Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Dough can be stored in the freezer for up to 3 months.
When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.