Don’t let that pile of Halloween candy go to waste! Instead of letting it linger until next year, turn it into a batch of incredible cookies loaded with sweet, chocolatey bits. These cookies are so good, you’ll look forward to making them every November.
Tools You’ll Need
• 2 to 3 large baking sheets
• Parchment paper
• Stand mixer with paddle attachment or a handheld mixer
• Rubber spatula
Ingredients
• ½ cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• ½ tablespoon vanilla paste or extract
• 2½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• 1½ cups leftover Halloween candy, chopped into small pieces (plus extra for topping)
• Flaky sea salt, for sprinkling
Instructions
1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
2. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter and brown sugar on medium-high speed for about 5 minutes, until light and fluffy.
3. Add the eggs and vanilla: Scrape down the sides of the bowl, then mix in the eggs and vanilla on medium speed for about a minute.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low speed until mostly combined. Scrape the sides and finish mixing until no streaks of flour remain.
5. Fold in the candy: Add the chopped Halloween candy and mix gently on low speed or by hand, just until evenly distributed.
6. Scoop the dough: Portion the dough into 2.5 balls. Place 4 to 5 dough balls evenly spaced on each baking sheet.
7. Top and bake: Press a few extra candy pieces into the tops of each cookie. Bake for 10 to 12 minutes, until the edges are golden and the centres look slightly underbaked.
8. Add the final touches: While still warm, press a few more candy pieces onto the tops for extra melty bits, then sprinkle generously with flaky sea salt.
9. Cool completely: Let the cookies cool fully on the pan before transferring to a rack or storage container.
Pro Tip: These cookies freeze beautifully — or make the dough ahead and bake straight from frozen for a fresh treat anytime.
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