Use leftover Halloween candy to make these soft and chewy cookies.
Course Cookies
Cuisine American
Servings 18
Author Christin Mahrlig
Ingredients
1stick butter,room temperature
1/2cupsugar
1/2cuppacked light brown sugar
1large egg
1/2teaspoonvanilla
1 1/4cupsplus 2 tablespoons all-purpose flour
1/4teaspoonsalt
1/2teaspoonbaking soda
1 1/2cupschopped candy)Reese's. Butterfinger, M&M's are all good choices
Instructions
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.