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.
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!