Description
Sweet Halloween candy finds new life in these delightful cookies, blending nostalgic treats with classic baking magic. Chocolate chunks, caramel bits, and colorful candy pieces create irresistible morsels you’ll crave long after the spooky season ends.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 1/2 cup cane sugar
- 2 eggs
- 1/2 cup butter, room temperature
- 1 1/2 cups leftover Halloween candy, chopped
Leavening and Binding Agents:
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Seasoning:
- Pinch of salt
Instructions
- Prepare a workspace by lining baking sheets with parchment paper and heating the oven to 350°F (175°C).
- In a spacious mixing vessel, whip butter and sugars together until achieving a pillowy, airy consistency that appears almost cloud-like.
- Incorporate eggs and aromatic vanilla extract, blending thoroughly to create a smooth, unified mixture.
- Sift together dry ingredients including flour, baking soda, cornstarch, and salt, then gradually integrate into the wet mixture until a cohesive dough develops.
- Carefully chop diverse Halloween candy into varied sized chunks, distributing them evenly throughout the cookie dough.
- Utilize a cookie scoop to portion uniform dough balls onto prepared baking sheets, ensuring adequate spacing between each cookie.
- Strategically place additional candy pieces atop each dough mound, creating an appetizing visual arrangement that hints at the delightful treats hidden within.
- Transfer cookies to the preheated oven, baking for 10-12 minutes until edges transform into a delicate golden hue and centers appear softly set.
- Allow cookies to rest momentarily on baking sheets, then delicately transfer to wire cooling racks to prevent continued baking and preserve their tender texture.
- Once cooled, serve and savor these nostalgic sweet treasures that brilliantly repurpose leftover Halloween candy.
Notes
- Quickly chop candy into smaller pieces for even distribution throughout the cookie dough, ensuring every bite has delicious candy bits.
- Refrigerate dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Use a mix of chocolate and hard candies for texture variety, avoiding extremely sticky candies that might burn during baking.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend and verify all candy ingredients are gluten-free.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg