Halloween Candy Cookies
halloween candy cookies
makes 15 cookies
Ingredients
all purpose flour: 2 cups (260g)
baking soda: 1 teaspoon
kosher salt: ½ teaspoon
room temp unsalted butter: 1 cup (2 sticks, 227g)
light brown sugar: ⅔ cup (133g)
granulated sugar: ¼ cup (50g)
large egg: 1 (50g)
vanilla extract: 2 teaspoons
coarsely chopped leftover halloween candy: 2 cups
sprinkles (optional)*: 3 tablespoons
A Few Notes:
You can use any candy you’d like/have on hand for this recipe (but not, like, sour patch kids or anything). Chocolate-based works best! I used a mix of m&ms, reeses, snickers, and twix for mine!
The sprinkles are optional, they’re just there for the cute factor.
If you’re up for it, press some candy pieces into the tops of your dough balls after you roll em - that way they’ll show up on the top!
If your dough feels too sticky when you’re trying to roll it into balls, very lightly coat your palms in flour and continue rolling.
Pairs Well With:
This is a recipe for when you bought two Costco sized bags of Halloween candy and had only one trick or treater (yes, that’s a true story). It makes a chewy cookie with crispy edges, full of bits of your favorite candy.
the how-to:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and kosher salt.
In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar on medium high speed until light and fluffy, about 2 minutes. Scrape down the bowl with a rubber spatula. Beat in the egg and vanilla extract on medium high speed until thoroughly combined. Mix in the flour mixture on low speed. Add the chopped candy pieces and mix on low speed until just incorporated.
Scoop into 3 tablespoon (60g) balls and arrange 2 inches apart on the cookie sheet.
Bake at 350 degrees F for 13-15 minutes. Let cool for two minutes, then transfer to a wire rack.
store in an airtight container at room temp for up to three days
