Halloween Leftover Candy Cookies
26 Cookies
Turn your leftover Halloween candy into delicious cookies! These cookies are so easy to make, and the cookie dough can be easily frozen to bake when the cookie cravings strike.
Equipment
Ingredients
- ½ cup (1 stick, 113g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg at room temperature
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup candy bars unwrapped and roughly chopped
- ¼ cup M&M's
- ¼ cup candy corn
Instructions
- In a bowl, combine the dry ingredients (flour, cornstarch, baking soda, and salt). And set aside.Cream: Then in a bowl of a stand mixer (or a bowl and a hand mixer) cream the butter with the sugar until smooth and creamy. Add the egg and vanilla extract, and beat again until smooth.
- Add the dry ingredients, and beat on low speed until just combined. Do not overmix the dough.
- Fold in the chopped candy, and mix with a spatula to combine.
- Using a small cookie scoop, scoop out cookie dough balls onto a sheet. chill in the fridge for at least 1 hour and up to overnight.
- Preheat the oven to 350°F/180°C, or 160°C fan oven, and line a cookie sheet with parchment paper or a Silpat silicone mat. Place chilled cookie dough balls on a cookie sheet 2 inches apart. You can add some more candy on top at this stage, or after baking. Keep in mind that candy corn will melt and leak if added to the top before baking, so I top with them after baking when the cookies are still warm.
- Bake for 12 minutes. Remove from the oven and while still warm, add/decorate with even more candy if desired. Cool for 5 minutes on the cookie sheet then move to a wire rack to cool
Notes
- If you don't have corn starch, you can use the same amount of arrowroot powder to get the same effect. 3 tablespoons of flour can be used in place of the corn starch also, but the cookies won't be as soft and chewy.
- Topping with Candy: You can choose to add the decorative candy on top before or after baking. If you top with candy corn before baking, it will melt and leak so I add those after baking while the cookies are still warm.
- To Store: These cookies will stay fresh for up to three days in an airtight container.
- To Freeze: You can freeze the cookie dough on a cookie sheet until solid, then transfer to a Ziploc bag and freeze for up to 3 months. Bake from frozen.
Nutrition
Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg