Put your leftover Halloween candy to great use in these fun, delicious cookies! Jeff Mauro made these on Food Network’s “The Kitchen” Halloween show last week and I knew that I had to make them. Had a few friends over last night for a potluck and everyone loved them!
You can use any combination of chocolate candies. I used Butterfingers, Reese’s Pieces, Peanut Butter M&M’s, Peanut M&M’s, Kit Kats, and Snicker Bars. Would have loved to put in some Reese’s Peanut Butter Cups and regular M & M’s, but there weren’t any left in my son’s Halloween bag. The more variation, the better as it makes every bite a surprise. I avoided anything with too much soft caramel because I didn’t think they would hold up well during the baking process.
2 cups plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup packed light brown sugar
1 1/2 sticks (12 Tbsp.) salted butter, melted then cooled slightly
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
1 large whole egg
1 large egg yolk
2 cups chopped leftover Halloween candy
Preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats or parchment paper.
Mix the flour, baking soda, and salt in a large bowl. In a separate bowl, combine the brown sugar, butter, granulated sugar, vanilla, whole egg, and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.
Using a 4-ounce ice cream scoop (I used a 1/4 cup measuring cup), put mounds of cookies on cookie sheet (give them lots of space as they will be big cookies). Bake until slightly golden and puffy, about 14 to 17 minutes. Let cool completely on a wire rack. Then store in an airtight container until potluck time!