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Halloween Candy Cookies

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Got candy? These scrumptious Halloween Candy Cookies (aka leftover 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 leftover candy like 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.

Halloween Candy Cookie being broken in half

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.

  • BUTTER
  • CANOLA OIL
  • SUGAR
  • BROWN SUGAR
  • EGGS
  • VANILLA EXTRACT
  • BAKING POWDER
  • BAKING SODA
  • SALT
  • ALL PURPOSE FLOUR
  • HALLOWEEN CANDY

Now I like to freeze the candy before I mix it into the cookie dough. This helps to keep the candies from completely dissolving 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.

Halloween Candy Cookies in a stack

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 transfer them to a large zip lock 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.

Halloween Candy Cookies

Can I use any type of Halloween candy in the cookie recipe?
Yes, you can use a variety of Halloween candies in the cookies, including chocolate bars, candy corn, peanut butter cups, M&M’s, and more. Feel free to mix and match different types of candy to create your own unique cookie creations.

Do I need to chop the candy before adding it to the cookie dough?
It depends on the size and shape of the candy. For larger candies like chocolate bars or peanut butter cups, it’s a good idea to chop them into smaller pieces to ensure they distribute evenly throughout the cookie dough. For smaller candies like M&M’s or candy corn, you can add them whole or chop them if desired.

Can I use store-bought cookie dough instead of making it from scratch?
Yes, you can use store-bought cookie dough as a shortcut if you’re short on time. Simply follow the instructions on the package for baking the cookies, and then add the chopped Halloween candy as directed in the recipe.

Can I freeze the cookie dough or baked cookies for later?
Yes, you can freeze the cookie dough or baked cookies for later enjoyment. If freezing the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or container for up to 3 months. When ready to bake, let the dough thaw in the refrigerator overnight before baking as directed. Baked cookies can be frozen in an airtight container for up to 2-3 months. Just let them come to room temperature before serving.

Halloween Candy Cookies

Halloween Candy Cookies

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 28 cookies
Calories 193 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 202mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.2mg
Keyword candy, cookies, Halloween
Tried this recipe?Let us know how it was!

This recipe is adapted from Kathryn’s Kitchen.

5 from 1 vote (1 rating without comment)

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