Description
Delight in these chewy Leftover Halloween Candy Cookies that transform your festive candy stash into a delicious treat. Soft, buttery cookies loaded with chopped candy pieces make the perfect post-Halloween indulgence that’s easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 stick butter
- 1/2 cup brown sugar
- 3 tbsp white granulated sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 tbsp water, room temperature
Add-ins
- 1 1/2 cup leftover Halloween candy, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a stand mixer bowl fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Alternatively, use a hand mixer.
- Add Egg and Flavorings: Add the egg, water, and vanilla extract to the creamed mixture and mix just until combined, about 30 seconds to 1 minute.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and beat on medium-low speed just until combined. Avoid overmixing the dough.
- Fold in Candy: Gently fold in the chopped leftover Halloween candy until evenly distributed throughout the dough.
- Shape and Chill Dough: Using an ice cream scooper, form the dough into 10 equally sized balls and place them on the parchment-lined baking sheet. Chill in the refrigerator for 15 minutes to prevent the cookies from spreading too much during baking.
- Bake: Bake the cookies for 14 minutes or until the edges are set. The centers may look slightly undercooked but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies taste even better a few hours after baking as the flavors meld together.
- Chilling the dough before baking helps keep the cookies from spreading too thin and becoming flat.
- You can substitute leftover candy with your favorite mix-ins like chocolate chips or nuts if preferred.
- Use room temperature egg and water for better dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
