Who doesn’t love a gooey, caramel-y Snickers or peanut butter filled Reese’s Cup on Halloween night?! We all do! But, what’s even better is taking some of your favorite Halloween treats, chopping them up and tossing into these Leftover Halloween Candy Cookies for a decadent dessert. Make these yummy cookies, they're the perfect way to use extra halloween candy!
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About these Halloween Candy Cookies
Don’t get me wrong, I love Halloween. It’s so fun to dress up and trick-or-treating will always be a favorite tradition of mine. But in all reality, the sheer amount of candy left in the house on November 1st seems absurd.
When you find yourself with an abundance of candy after the Halloween festivities, the best way to put it to good use is by transforming it into delectable leftover candy cookies. Now, I haven't tested these with candy corn as I'm a chocolate candy lover, but if you do, tell me below in the comments! Candy Corn worked great in these Candy Corn Rice Krispies, so I think it'd be delicious.
Whether you’ve got kids around who’s candy sacks are way fuller than they’ll ever need or you were passing out candy and had less trick-or-treaters than expected, this recipe is great way to use a ton of candy!
These Leftover Halloween Candy Cookies have a base similar to a classic chocolate chip cookie - slightly sweet, buttery, and soft! Once you’ve got your thick, crumbly dough them up with chopped up pieces of your favorite candy bars and enjoy those Halloween goodies in a whole new way.
- All Purpose Flour - The base of our cookies. I’ve not tried any substitutes.
- Cornstarch - An underrated cookie ingredient in my opinion. It helps create that great, crumbly yet tender texture distinct from a cake recipe.
- Sugar - We'll be using both brown sugar and white sugar in this cookie recipe.
- Butter - Plays a critical role in the cookie structure. Be sure its room temperature for the perfect cookie spread.
- Leftover Halloween Candy - Use whatever chocolate/nutty/cookie candy you’ve got. Veer away from anything gummy, fruity, or sour.
See the recipe card below for a full list of ingredients and measurements.
My kiddos (and I!) loved these cookies. So easy to prep and bake. My littles ages 4 and 6 loved chopping up their leftover Halloween candy to put in the mix. Will definitely make this one again!
- C. Mattalino
How to Make This Recipe
1. Preheat the oven to 350°F. In a large bowl, place butter and both brown and white sugar. Beat together with an electric mixer until butter is thoroughly combined and texture is light and fluffy.
2. Add the remaining wet ingredients: eggs and vanilla extract to the bowl. Beat again until blended.
3. Then, add all of the dry ingredients, except the halloween candy. Mix with the hand mixer on medium speed until flour is mixed in; dough will be chunky.
4. Chop the leftover halloween candy that you're using into small pieces. It's okay if the pieces vary in size, but you don't want anything too big that you won't be able to fold it into the dough.
5. Add candy pieces to the bowl with the dough and fold in with a rubber spatula. Use a medium cookie scoop to scoop batter onto a parchment paper lined cookie sheet (or greased baking sheet) and make small cookie dough balls. After the cookies are rolled, gently press a few more candy pieces into the top of each cookie.
6. Bake for 8-10 minutes or until the edges are golden brown. Be careful to not over bake. After the cookies come out of the oven, transfer onto a wire rack to allow them to cool. Option: add more leftover candy to the tops of the baked cookies - gently pressing it into each cookie while they’re still warm. Happy baking and enjoy!
Store cookies in an airtight container in the fridge or on the counter for up to 5 days. Hot-tip: If you store a piece of bread in the container with the cookies it’ll keep them super soft!
These Leftover Halloween Candy Cookies also freeze well, which is a great option to use up that candy and not have to eat more sweets immediately. You can can make a whole batch and store pre-made dough balls and bake from frozen for an extra 1-2 minutes, or store baked cookies in an airtight container or freezer bag after cooling. I suggest adding parchment between layers to avoid cookies from sticking to one another.
Although these Halloween Candy Cookies are meant to be “throw in whatever you’ve got”, I do advise against sour or fruit candies like Jolly Ranchers, Starbursts, Skittles, Swedish Fish, gummy bears, etc.
These cookies go best with chocolatey, nutty candies such as Reese’s, Hershey’s, Kit Kats, Mounds, Almond Joys, Snickers, Milky Way, Rolos - just to name a few.
Have you made these cookies and still have more candy? Here are a few other ideas of what you can do with extra trick-or-treating candy:
- Donate it - Treats for Troops and Operation Gratitude are both programs that will donate your candy to soldiers and first responders.
- Make it into an Advent calendar
- Or on the theme of Christmas, save it to decorate your gingerbread house with
- Use chopped up on these Apple Nachos
- Freeze it. Yes, packaged candy in its wrapper can sit in the freezer for months!
- Add on top of ice cream or yogurt, just like at your favorite fro-yo place.
more recipes perfect for Halloween...
- Leftover Halloween Candy Cookies
- Almond Joy Overnight Oats
- Apple Nachos
- Kit Kat Cookies
- Peanut Butter Pretzel Cookies
- Boozy Halloween Jello Gummies
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Leftover Halloween Candy Cookies
- Mixing Bowl
- electric hand mixer
- Measuring cups and spoons
- Rubber Spatula
- cookie scooper
- Cutting Board
- Baking sheet
- parchment paper
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- pinch of salt
- ½ cup butter, room temperature
- 1 ½ cup brown sugar
- ½ cup cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups leftover Halloween candy, chopped
- Preheat the oven to 350°F.
- In a mixing bowl, place butter and both brown and white sugar. Beat together until butter is thoroughly combined and texture is light and fluffy.
- Add the eggs and vanilla to the bowl and beat again until blended.
- Then, add all of the dry ingredients, except the halloween candy. We want to save those for after the dough is combined.
- Mix with the hand mixer on medium speed until flour is mixed in; dough will be chunky.
- Chop any leftover halloween candy you have and place it into the bowl with the dough. Fold in with a rubber spatula.
- Use a medium cookie scoop to scoop batter onto a parchment paper lined cookie sheet (or greased baking sheet) and make small cookie dough balls. After the cookies are rolled, gently press a few more candy pieces into the top of each cookie.
- Bake for 9-11 minutes or until the edges are golden brown. Be careful to not over bake.
- After the cookies come out of the oven, transfer onto a wire rack to allow them to cool. Optional: add more leftover candy to the tops of the baked cookies - gently pressing it into each cookie while they’re still warm. Enjoy!
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