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halloween candy cookies on a baking sheet
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Halloween Candy Cookies

These Halloween Candy Cookies are a perfect way to use up all that leftover Halloween candy. They are quick, easy, and super customize-able. The cookie base is gooey and soft and each bite is loaded with meltey candy.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Bake 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 229kcal
Author Gabby

Equipment

Ingredients

  • ¾ cup butter (vegan or regular)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups +2 tbsp all-purpose flour
  • ¾ - 1 cup chocolate-based Halloween candy, chopped (dairy free or regular)

Instructions

  • Chill your Halloween candy in the fridge for 30 - 60 minutes before you begin making the cookies.
  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • Remove the Halloween candy from the fridge and chop it up into chunks*
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until smooth.
  • Add in the eggs and vanilla extract, and beat until just combined (do not over-mix!).
  • Mix in the dry ingredients until a dough forms. Toss in the Halloween candy and mix until just combined.
  • Make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
  • Bake the cookies one sheet at a time for 8-10 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
Measuring Flour: Be sure to properly measure your flour using either a kitchen scale or the scoop and level method.
Halloween Candy: If you are using soft caramels, leave these out of the dough. Once you have scooped the cookie dough and placed it on the baking sheet, gently push 1-2 pieces of soft caramel into the top of the dough.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days. You can also freeze them for up to 3 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls and bake them later!

Nutrition

Calories: 229kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 134mg | Potassium: 101mg | Fiber: 2g | Sugar: 21g | Vitamin A: 32IU | Calcium: 29mg | Iron: 2mg