Got candy? These scrumptious Halloween Candy Cookies are a delightful way to use up those leftover Halloween candies. Whether you have too much left after the trick or treaters or you need to raid your kiddos bags, these cookies are a fantastic way to utilize those post-trick-or-treat candies.
These Halloween candy cookies begin with a rich and buttery classic classic cookie dough base. Then fold in an assortment of chocolate based candy bars from mini sized Snickers to colorful M&M’s or Reese’s pieces. The results are a magical blend of textures and flavors. Each cookie is different because of the assortment you fold in. Or follow a theme for your cookies, use an assortment of all peanut butter candies or all caramel candies. The combination options are endless.
Now I like to freeze the candy before I mix it into the cookie dough. This helps to keep the candies from completely disolving in the cookie during the cooking process. It especially helps they candies with caramel in them from getting too messy and having the caramel end up all over your pan instead of in the cookies.
On the other hand, you can skip this step if you would rather freeze the scoops of cookie dough to bake as you want them. Place the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Then ransfer them to a large ziplock freezer bag or airtight container. You can store it in the freezer for up to 6 months.
You also will want to set aside about 1/2 cup of the candy to place on top of the cookie dough balls before you bake them. It helps make them look pretty and show off some of the candy. You can always skip this step if you aren’t too worried about the look of the cookies.
You may notice one interesting thing about this cookie dough recipe. It uses a combination of butter and canola oil for the fat. The butter provides structure and flavor for the dough. The canola oil provides softness and moisture. The oil also makes the dough easy to work with to fold those candies in.
Here’s what you need to make the
Halloween Candy Cookies
- CANOLA OIL
- BROWN SUGAR
- VANILLA EXTRACT
- BAKING POWDER
- BAKING SODA
- HALLOWEEN CANDY
Halloween Candy Cookies
Real Mom Kitchen
- ½ cup butter softened
- ½ cup canola oil
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 2 ½ cups cut up Halloween candy frozen
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, oil, and sugars together with an electric mixer. Beat until light and fluffy, about 2 minutes.
- Add vanilla extract and eggs. Mix until combined.
- Add flour, baking powder, baking soda, and salt. Mix until cookie dough has formed, scraping down the sides of the bowl as needed.
- Add 2 cups of the candy and mix by hand until combined. Large cookie scoop to form into balls. Place on baking sheet, two inches apart. Use the remaining 1//2 cup of candy to the tops of the cookie dough balls.
- Bake cookies for 7-10 minutes or until the edges are a light golden brown. Let cool on the baking sheet for a few minutes before transferring to a cooling rack. Makes 28 cookies.
This recipe is adapted from Kathryn’s Kitchen.