Halloween Candy Cookies
These Halloween candy cookies are the sweetest way to use up leftover trick-or-treat loot! Soft, chewy, and loaded with all your favorite candy pieces, they turn post-Halloween into the best part of the holiday.
Who you gonna call when you’ve got too much Halloween candy? These Halloween candy cookies turn leftover treats into something supernatural-ly delicious!
If your leftover Halloween candy is scaring you more than the Stay Puft Marshmallow Man, this spooky twist on my classic chocolate chip cookies turn post-Halloween chaos into something delicious.
You can customize these cookies using your favorite Halloween candy and they come together faster than you can grab your proton pack.
There’s something sweet in the neighborhood and it’s the perfect mash-up of spooky and scrumptious!
If candy-packed cookies make you feel good, check out my Halloween monster cookies, Halloween chocolate M&M cookies, and Halloween M&M cookies.
How to Make Halloween Candy Cookies
Step 1: Make the cookie dough. Cream the butter and sugars. Add the eggs and vanilla extract. Mix in the flour, baking soda, and salt. Fold in the chopped Halloween candy.
Step 2: Portion the cookie dough. Scoop the cookie dough with a large cookie scoop. Press additional Halloween candy into the cookie dough balls. Chill the cookie dough for 30 minutes.
Step 3: Prep and preheat. Preheat the oven and line baking pans with silicone mats or parchment paper.
Step 4: Bake the cookies. Bake the cookies for about 13 minutes and then transfer the cookies to a wire rack to cool.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Press additional Halloween candy into the cookie dough balls before chilling and baking for additional color, texture, and chocolate.
- Don’t skip chilling the cookie dough in this recipe. Chilling the dough helps control the spreading of the cookie and helps to create the perfect chewy texture.
- Underbake the cookies slightly to create a chewy texture with crisp edges.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
I recommend going with chocolate candies for the best results. In this recipe, I used Reese’s peanut butter cups, Snickers, Kit Kats, and mini M&M candies to add a pop of color. Other great options include Milky Ways, Twix, Rolos, Hershey candy bars, 3 Musketeers, or Butterfinger.
I don’t recommend using sugar-based candy like Starburst, Skittles, Smarties, or candy corn for this recipe.
There are a few tricks I use to get cookies to look bakery-quality. First, use a large cookie scoop to create even, uniform cookies. Second, press additional candy into the cookie dough balls before chilling. Third, immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfect circles.
Use as many as you would like! For the cookie dough, stick with about 2 to 2 ¼ cups of mix-ins. Add as much additional candy on the top of the cookie dough balls as you can fit!
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Halloween Candy Cookies
Ingredients
Halloween Candy Cookie Dough
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- ¾ cup (160 g) mini M&M candies
- ¾ cup (180 g) chopped Kit Kat candy bars
- ¾ cup (180 g) chopped Reese's peanut butter cups
Additional Ingredients
- ½ cup (100 g) mini M&M candies
- ½ cup (120 g) chopped Kit Kat candy bars
- ½ cup (130 g) chopped Reese's peanut butter cups
- ½ cup (120 g) chopped Snickers candy bars
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the chopped Halloween candy (from the cookie dough ingredients) until it is well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press the additional pieces of Halloween candy into the cookie dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for about 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
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- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough from the refrigerator and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Look delicious!
Thank you!