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4.41 from 5 votes

Halloween Candy Cookies Recipe

This Halloween Candy Cookies 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.
Prep Time10 minutes
Cook Time10 minutes
Chill time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: halloween candy cookies recipe
Servings: 28 cookies

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

Recipe Notes:
  1. To store leftovers, place cookies in an airtight container or ziplock bag and store for up to 5 days. Store in a cool area.
  2. 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.
  3. Make into Cookie Bars, instead of using a cookie scoop, press the cookie dough into a 13x9 inch baking pan lined with parchment paper and bake for 15-20 minutes. Let cool and slice into bars.