Halloween Candy Cookies

5 from 2 votes

If you're wondering what to do with your leftover Halloween candy, try making them into Halloween Candy Cookies! Mix and match candy with vanilla or chocolate dough for a delicious Halloween treat.

Servings cookies

Prep Time 50

Cook Time 10

Total Time 1

Equipment

Ingredients

Vanilla Cookie Base (1 batch, ~30 cookies)

1 cup unsalted butter
2¾ cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
¾ tsp salt
1¼ cups light brown sugar tightly packed
½ cup granulated sugar
1 large egg
1 egg yolk
3 tsp vanilla extract

Chocolate Cookie Base (1 batch, ~30 cookies)

1 cup unsalted butter
2½ cups all-purpose flour
¼ cup cocoa powder
2 tsp cornstarch
1 tsp baking soda
¾ tsp salt
1¼ cups light brown sugar tightly packed
½ cup granulated sugar
1 large egg
1 egg yolk
3 tsp vanilla extract

M&M Cookies*

1 cup M&M's
1 cup white chocolate chips

3 Musketeers Cookies*

3 cups 3 Musketeers bits cut into approx. 1/4" pieces

Kit Kat Cookies*

2 cups Kit Kat bits cut into approx. 1/4" pieces
1 cup white chocolate chips

Milky Way Cookies*

2 cups Milky Way bits cut into approx. 1/4" pieces
15 individually-wrapped baking caramels cut in half

Reese's Cookies*

2 tbsp peanut butter
1 cup Reese's peanut butter cups cut into bite-size pieces
1 cup milk chocolate chips

US Customary - Metric

Instructions

Vanilla Cookie Base

Melt unsalted butter completely, then set aside to cool for at least 10 minutes.
While the butter is cooling, add flour, cornstarch, baking soda, and salt to a medium bowl. Whisk to combine, then set aside.
Add light brown sugar and granulated sugar to a large bowl, then add melted butter and stir to combine.
Add egg, egg yolk, and vanilla extract and beat until well-combined.
Add dry ingredients to wet ingredients a little at a time, stirring until just combined.*

Chocolate Cookie Base

Melt unsalted butter completely, then set aside to cool for at least 10 minutes.
While the butter is cooling, add flour, cocoa powder, cornstarch, baking soda, and salt to a medium bowl. Whisk to combine, then set aside.
Add light brown sugar and granulated sugar to a large bowl, then add melted butter and stir to combine.
Add egg, egg yolk, and vanilla extract and beat until well-combined.
Add dry ingredients to wet ingredients a little at a time, stirring until just combined.*

M&M, 3 Musketeers, or Kit Kat Cookies

Fold in chopped candy and chocolate chips (for M&M and Kit Kat) and chill dough in the refrigerator for 30 minutes.
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
Scoop dough into 1-1/2 tbsp rounds and place on cookie sheet, at least 2 inches apart.
Bake for 9 to 11 minutes, or until edges start to turn golden.
Let cool for at least 2 minutes before transferring to a cooling rack.

Milky Way Cookies

Fold in chopped Milky Way candy and chill dough in the refrigerator for 30 minutes.
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
Scoop dough into 1-1/2 tbsp rounds, then flatten between your palms to form a disc. Place a candy caramel in the center of the disc and gently wrap the dough around it, then roll between your palms to re-shape dough into a ball.
Place on cookie sheet at least 2 inches apart.
Bake for 9 to 11 minutes, or until edges start to turn golden.
Let cool for at least 5 minutes before transferring to a cooling rack.

Reese's Cookies

Add peanut butter to the dough and stir until well-combined.
Fold in chopped candy and chocolate chips and chill dough in the refrigerator for 30 minutes.
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
Scoop dough into 1-1/2 tbsp rounds and place on cookie sheet, at least 2 inches apart.
Bake for 9 to 11 minutes, or until edges start to turn golden.
Let cool for at least 2 minutes before transferring to a cooling rack.

Notes

Candy toppings: Amounts listed for each type of candy-themed cookie are for 1 full batch of base dough. (So if you want to use 1 batch of vanilla dough for 2 different types of cookies, for example, you would need to halve the amounts of candy ingredients).

Adding dry ingredients to wet ingredients: Be careful not to over-mix your dough! Scrape the bottom and sides of the bowl to make sure all the dry ingredients are incorporated, but don't mix more than you need to.

Scooping cookie dough: We use this cookie scoop to get perfectly sized cookies! Just grease it lightly with cooking spray before using and the dough won't get stuck in it.

Baking time: To get perfectly gooey cookies, take them out of the oven a little before you think you should. They should just be starting to firm up around the edges.

Author: Nicole

Calories: 464kcal

Course: Dessert, Desserts, Snack, Snacks

Cuisine: American

Keyword: baking soda, brown sugar, butter, candy, chocolate chips, cocoa powder, cornstarch, egg, flour, granulated sugar, halloween, vanilla

Nutrition