Happy Halloween! Do you have a habit of overbuying Halloween candy? I do. Or maybe you’re looking for an excuse to buy the unsold candy that goes on sale the day after Halloween. Either way, this Candy Cookies recipe is just what you need.
They cook up soft and a little chewy, just like chocolate chip cookies only with all kinds of candy surprises hidden in the batter.
I used Butterfingers, Reese’s Peanut Butter Cups, and M&M’s. Candy Cookies are great for using up the candy that isn’t as popular. Sometimes it tastes better when enveloped in a buttery, sweet cookie dough. Twix, Heath Bars, Rolos, Snickers, and Kit Kats would also work well. You can pretty much use anything that is chocolate based.
Chop your candy into small pieces. Butterfingers will virtually disintegrate when you chop them, but that’s OK. It just means that their flavor gets more incorporated into the batter. M&M’s are fun and easy to use because they provide color and there’s no chopping required.
You want to add at least 1 1/2 cups of chopped candy to the dough, but if you go a little closer to 2 cups, it will be our little secret. The dough will need to chill for at least an hour before baking.
Don’t let the cookies cool too much before removing them from the baking sheets or they may start to stick to the parchment paper. Just let them cool enough that they hold their shape when you stick a spatula under them.
- 1 stick butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups chopped candy )Reese's. Butterfinger, M&M's are all good choices
Beat butter and both sugars with an electric mixer until well blended.
Add egg and vanilla and beat until fluffy.
Mix in flour, salt, and baking soda.
Stir in chopped candy.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Spray a tablespoon measuring spoon with cooking spray and measure out a heaping tablespoon of dough for each cookie. You could also use an ice cream scoop if you have one the right size.
Place dough in mounds, spaced 3 inches apart. Cookies will spread quite a bit.
Bake for 12 minutes, or until golden brown.
Let cool on pans a minute or two and then transfer to a wire rack.
Makes 16-18 cookies.
Recipe adapted from Epicurious.com