Make Halloween candy cookies to get rid of all those fun size chocolate bars left over from trick-or-treating. For the best flavor, stick with chocolate, caramel and peanut flavored candies since Sour Skittles probably won’t taste so great with Butterfingers.
For my recipe I used the following combination of candy:
- 6 small Tootsie Rolls
- 3 Payday bars, fun size
- 3 Butterfinger Peanut Butter Cups
- 3 Snickers Peanut Butter Squared Bars
- 3 Snickers Crispers fun size
- 3 Twix fun size
Halloween Candy Cookies
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter melted
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 2 cups chopped assorted candy bars
- Sea salt
- Preheat the oven to 350ºF.
- Line a cookie sheet with a Silpat silicone baking mat or parchment paper.
- In a medium sized mixing bowl, whisk together the flour, salt and baking powder.
- In a large sized mixing bowl, mix together the melted butter, brown sugar and granulated sugar with an electric mixer until blended.
- Add the eggs and vanilla and mix in well.
- Mix in the flour mixture at low speed until just combined.
- Stir in the chopped candy by hand with a big spoon.
- Separate dough into four equal parts and roll into four logs, each log measuring about two inches in diameter.
- Using a knife, cut the first log into 12 equal pieces (about 1 inch each).
- Place the dough pieces on the baking sheet a few inches apart and bake the cookies for 11 - 12 minutes until golden brown.
- Sprinkle the cookies with a few grains of sea salt and let them cool on the baking sheet for 3 to 5 minutes before transferring to a baking rack.
- Continue to cut and bake the additional three logs of dough — or wrap each log separately in several layers of cling wrap and freeze for future baking.
Cut the candy pieces into rather large chunks if you want pieces to remain identifiable; otherwise, smaller pieces of candy will melt into unrecognizable blobs.