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Halloween Candy Cookies

Created by: Courtney
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 58 minutes
Yield: 28 cookies
These easy Halloween candy cookies are the sweetest way to use up all that leftover trick-or-treat candy! Soft, chewy, and packed with candy, they turn post-Halloween into a fun, delicious baking project. Every bite is a little spooky, a little sweet, and totally irresistible!

Equipment

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

Storing & Serving
    • 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. 
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Large cookie scoop | Cooling rack | Stand mixer or electric hand mixer 
Recipe Note: Use your favorite leftover Halloween candy for the recipe. For the mix-ins in the cookie dough, you will want to stick around 2 to 2 ¼ cups total of chopped candy. Press additional candy into the tops of the cookies add even more candy and to make the cookies look bakery-quality.
Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Serving: 1cookie | Calories: 289kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 72mg | Fiber: 1g | Sugar: 28g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

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