Last Updated on November 13, 2022 by Kathryn Donangelo
This Halloween Candy Cookie Recipe is made with your favorite leftover Halloween candies and chocolate bars! They are super easy to make, chewy, sweet, and the best way to enjoy your favorite treats.
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Halloween Candy Cookie Recipe
Not sure what to do with your leftover candy you have from Halloween or from your kids trick-or-treating bag? This recipe is perfect for just that. These Leftover Halloween Candy Cookies are loaded with a variety of candy and perfect any time of the year.
I love how quickly these cookies come together and they are filled with so much flavor, texture, and perfect for all occasions. It’s so fun to taste all the candy flavors in these cookies. From candies that have soft caramel centers to crunchy peanuts, and creamy chocolate..it’s a party for your taste buds!
You can add as much or as little candy as you prefer. I used about 1 1/2 cups total and added a few more pieces of candy to the tops so they can look extra pretty. Everyone will love these yummy cookies no matter how they look because they are packed with so much delicious flavor.
Why You’ll Love This Recipe
- Customizable: You can use your favorite candy. I love using Kit Kat bars, Reese’s cups, M&Ms, Twix, and Milky Way fun size bars.
- Quick and easy: These only need a 10 minute chill time so you can make these in less than 30 minutes.
- So much texture: These chewy cookies are soft, buttery, have slightly crispy edges, and crunch from the candies.
- Get the kids involved: Let the kids pick out their favorite kind of candy to put in these cookies. They will love love this!
Key Ingredients
- Flour: All-purpose flour works best. Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Butter: We use salted but you can also use unsalted butter. Just be sure to add 1/2 teaspoon of salt to the butter mixture.
- Sugar: We use both brown sugar and granulated white sugar to add sweetness and helps make the cookies chewy.
- Eggs: Used to bind the ingredients together. It’s best if the egg is at room temperature so it can blend in with the cookie dough better.
- Baking powder & baking soda: Used as a leavening.
- Candy: See some of my candy ideas below.
How To Make This Halloween Candy Cookies Recipe
Prep baking sheets. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
Beat butter and sugars. In a large bowl cream butter and sugars with an electric mixer or stand mixer on medium speed. Beat until light and fluffy, about 2 minutes.
Add vanilla extract and eggs. Continue beating until combined.
Add dry ingredients to butter mixture. Reduce the speed and mix until cookie dough has formed, be sure to scrape down the sides of the bowl with a rubber spatula.
Add the candy. Mix until combined. Use a mini ice cream scoop (equivalent to 2 heaping tablespoons) to form cookie dough balls. Place on cookie sheet, two inches apart. Add more candy to the tops of the cookie dough balls (optional). Place the baking sheet in the refrigerator to chill for 10-20 minutes.
Bake cookies for 7-10 minutes. Or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
What’s The Best Candy To Use?
You can use pretty much any of your favorite candies! You want to use candies that can melt well such as Kit Kats, Milky Way, Snickers, Reese’s peanut butter cups, Heath Bars, Rolos, Almond Joys, any type of Hershey bars, M&M chocolate candies, candy corn, and Reese’s pieces.
Candy that won’t melt well that you want to avoid using are gummy worms, gummy bears, Skittles, Nerds, Starburst, and Twizzlers.
Pro Tips
- Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
- Add a peanut butter flavor. Add a few tablespoons of creamy peanut butter to the cookie dough.
- Be sure to use room-temperature eggs and butter. This will help the ingredients blend and combine well together.
- Do not over-mix the cookies. Once a cookie dough has formed, stop mixing for the best results.
- Make a double batch. If you have a lot of leftover candy and don’t know what to do with it. You can make a double batch.
- Add sprinkles to the tops for themed occasions or holidays.
Recipe Variations
Switch the candies up. Add your favorite candies to create your favorite flavors. If you love peanut butter, use Reese’s peanut butter cups and Reese’s pieces. If you love caramel, add more Rolos, Milky Ways, and Snickers. You can customize these any way you want. If you want more crunch, add peanut M&Ms, Kit Kat bars, and Hershey’s Cookies n Cream bars.
Add mini chocolate chips to the cookie dough batter. I prefer to use mini chocolate chips since they are smaller and easier to mix in the dough.
Make Leftover Halloween Candy Cookie Bars: Instead of using a cookie scoop, press the cookie dough into a 13×9 inch baking pan lined with parchment paper and bake for 15-20 minutes. Let cool and slice into bars.
Make these into ice cream sandwiches. Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
Leftovers & Storage
To Store: Place cookies in an airtight container or ziplock bag and store for up to 5 days. Store in a cool area.
To Freeze: You can also freeze any leftover cookies for up to 6 months. Let the cookies defrost at room temperature when ready to eat.
To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.
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Halloween Candy Cookies Recipe
Ingredients
- 1 cup salted butter softened at room temperature
- 1 cup brown sugar dark or light
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1-2 cups candy roughly chopped
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a large bowl cream together the butter and sugars with an electric mixer on medium speed. Beat until light and fluffy, about 2 minutes.
- Add vanilla extract and eggs. Continue beating until combined.
- Add flour, baking powder, and baking soda. Reduce the speed and mix until cookie dough has formed, be sure to scrape down the sides of the bowl with a rubber spatula.
- Add the candy and mix until combined. Use a mini ice cream scoop (equivalent to 2 heaping tablespoons) to form cookie dough balls. Place on baking sheet, two inches apart. Add more candy to the tops of the cookie dough balls (optional). Place the baking sheet in the refrigerator to chill for 10-20 minutes.
- Bake cookies for 7-10 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
Notes
- To store leftovers, place cookies in an airtight container or ziplock bag and store for up to 5 days. Store in a cool area.
- To freeze cookie dough balls, place the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.
- Make into Cookie Bars, instead of using a cookie scoop, press the cookie dough into a 13×9 inch baking pan lined with parchment paper and bake for 15-20 minutes. Let cool and slice into bars.
Thanks for the halloween candy cookie recipe.