Halloween Candy Cookies
Delicious cookies filled with your favorite leftover halloween candy
Servings: 10
Calories: 322kcal
Ingredients
- ½ cup stick salted butter
- 2 tablespoons of cold water
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup chopped Reese's
- ½ cup chopped snickers
- ½ cup m&m's
Instructions
- Start by browning your butter, place the butter in a sauce pan over medium heat and allow to melt down and brown. This will take about 10 minutes. Once browned remove from heat and allow to cool.
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine.
- Add your flour, cold water, pudding mix, baking soda, corn starch, salt. Continue mixing with the mixer until combined.
- Fold in the Reese's, snickers and m&'m's until just combined.
- Scoop the cookies onto your prepared baking sheet and place them in the refrigerator to cool for 1 hour. I like to add some extra chopped candies to the tops of the cookies for extra color.
- Bake in the oven for 15 minutes and move the cookies to a wire rack to allow them to cool down.
Notes
Variations and substitutions
The best part about these cookies is you can add whatever different kinds of candy you want. You can swap our the snickers for milky ways, you can swap the reese's cups for kit kats, Swap the m& m's for heath bars. Customize these cookies with your favorite leftover halloween candy combination.Storage
unbaked cookie dough storage
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet in a single layer
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
baked cookie storage
To store your baked halloween cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.Tips
- Use fresh and good quality ingredients.
- When browning your butter, watch it carefully. It will go from brown to burnt in seconds.
- Be sure to allow the browned butter to cool, otherwise it'll melt the chocolate candy and sugar in your dough.
- Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
- For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.