Name: Leftover Halloween Candy Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cup flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 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; 1 1/2 cup leftover Halloween candy, chopped

Jump to Recipe· 4.7 from 8 reviews

If you’re like me, you always end up with way too much leftover Halloween candy after the spooky festivities wind down. Instead of letting those sugary treasures sit around tempting you (or your kids) to keep snacking, I’m going to share my fan-freaking-tastic Leftover Halloween Candy Cookies Recipe that transforms all those bits and pieces into the ultimate treat. These cookies are chewy, packed with fun candy surprises, and so easy to make — honestly, they’ve become my go-to every year after Halloween!

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Why This Recipe Works

Clever Candy Use: It’s the perfect way to breathe new life into leftover Halloween candy, preventing waste and satisfying your sweet tooth simultaneously.
Chewy Texture: Using cornstarch in the dough keeps these cookies soft and chewy, exactly how I like my cookies to be.
Easy Prep: With simple steps and no fancy equipment needed, you can easily whip up these cookies with ingredients already in your pantry.
Customizable Candy Mix: Swap in any candies you have — candy bars, candy corn, even gummies — every batch tastes unique and delicious.

Leftover Halloween Candy Cookies, Halloween candy dessert ideas, chewy Halloween cookies, how to use leftover Halloween candy, easy Halloween cookie recipes - The image shows a close-up of three soft, thick cookies on a white marbled surface. Each cookie has a light golden-brown color with a slightly rough texture. The cookies are decorated with colorful candy pieces in purple, yellow, orange, and red scattered unevenly on the surface. Additionally, there are chunks of mixed chocolate pieces embedded, including milk chocolate with a creamy filling and small peanut butter cup pieces with a textured striped pattern. The cookies appear fresh and slightly warm. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together in a way that’s both familiar and fun. The buttery base gives richness, while the blend of sugars adds depth and tenderness. Plus, the leftover Halloween candy really shines by adding bursts of flavor and texture—think melty chocolate, crunchy nuts, and sweet surprises.

Butter: I always go for unsalted and room temperature butter to get that perfect creamy consistency when creaming with sugar.
Brown Sugar: Adds moisture and a subtle caramel note that pairs beautifully with candy bits.
Granulated Sugar: Balances the brown sugar’s moisture for that ideal cookie texture.
Egg (room temperature): Helps bind everything while keeping the dough tender and soft.
Vanilla Extract: Just a splash to elevate all those sweet candy flavors without overpowering them.
Water (room temperature): Adds moisture for a softer dough, you’ll barely notice it’s there but it matters!
Flour: The backbone of your cookie, carefully measured to make sure the cookies aren’t too cakey or flat.
Cornstarch: My secret weapon for soft, melt-in-your-mouth cookies — it softens the edges and gives a delicate crumb.
Baking Soda: A little lift to keep the cookies from being too dense.
Salt: Just the right pinch to balance all the sweetness and enhance flavors.
Leftover Halloween Candy (chopped): Here’s the star — mix in whatever you have, from chocolate mini bars to candy corn, offering fun colors and textures in every bite!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this Leftover Halloween Candy Cookies Recipe is how easy it is to customize. Over the years, I’ve tried swapping candies and tweaking add-ins to keep things interesting — and honestly, you can’t go wrong in making it your own!

Variation: I once replaced some candy pieces with chopped nuts for an added crunch— it gave the cookies an extra texture punch without stealing the spotlight from the candies.
Dietary options: For gluten-free friends, swapping regular flour for a gluten-free blend works well, just be sure to add a bit more cornstarch or xanthan gum if needed for structure.
Seasonal twist: You can switch up leftover candies after other holidays too – bits of peppermint bark from Christmas or those pastel candies from Easter all work beautifully.

Step-by-Step: How I Make Leftover Halloween Candy Cookies Recipe

Step 1: Preheat and Prep

First things first, get your oven ready by preheating it to 350°F. Meanwhile, line your baking sheet with parchment paper to prevent sticking and make the cleanup a breeze. This simple step saves so much hassle later!

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Give them a thorough mix so everything is evenly distributed. This ensures your cookies have consistent flavor and texture with each bite.

Step 3: Cream Butter and Sugars

Using a stand mixer with a paddle attachment (or a hand mixer if that’s what you’ve got), beat the butter with both the brown sugar and granulated sugar on medium-high until the mix is light and fluffy. This usually takes about 2-3 minutes. The fluffiness here is key — it traps air, helping make your cookies delightfully soft.

Step 4: Add Wet Ingredients

Mix in your room temperature egg, water, and vanilla extract just until combined. Don’t overmix here because you want everything incorporated but still tender. I usually stop as soon as the mixture looks uniform.

Step 5: Combine Dry and Wet Ingredients

Slowly add the dry mix into the wet mixture, beating on low speed until just combined. Overmixing at this point can make the cookies tough — so trust me, stop as soon as you don’t see streaks of flour anymore.

Step 6: Fold in the Leftover Halloween Candy

Here’s the fun part: take about 1 1/2 cups of your chopped up leftover candy and fold it gently into the dough. I usually mix mini chocolate bars, candy corn, and bits of peanut butter cups — the mix of flavors makes every cookie a little surprise.

Step 7: Chill and Shape

Using a cookie scoop or spoon, form about 10 equal-sized balls of dough and place them spaced on your lined cookie sheet. Chill these in the fridge for 10-15 minutes before baking. This step is a game-changer — it helps the cookies hold their shape and not spread too thin while baking.

Step 8: Bake and Cool

Bake your cookies for 12-14 minutes. Edges should be set while the center still looks slightly underbaked – don’t worry, they’ll finish cooking on the hot tray once out of the oven. Let them cool on the pan for 5-10 minutes before moving to a wire rack. This patience yields soft, chewy cookies that just melt in your mouth.

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Pro Tips for Making Leftover Halloween Candy Cookies Recipe

Use room temperature ingredients: Butter, egg, and water all mix better when not cold, giving you smoother dough and better texture.
Chop candy generously: Bigger candy chunks provide delightful texture, but don’t make them too big or cookies won’t hold together well.
Don’t skip chilling the dough: Even a short fridge rest prevents cookies from spreading too much, keeping them thick and chewy.
Watch the baking time: Pull cookies out when edges are firm but centers look slightly soft for perfect chewy centers.

How to Serve Leftover Halloween Candy Cookies Recipe

Garnishes

I usually keep it simple—these cookies stand strong on their own with all that candy. But if you want to fancy things up, a slight dusting of powdered sugar or a drizzle of melted chocolate on top makes for a pretty presentation and an extra sweet kick.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a warm mug of coffee or hot chocolate for those cozy fall evenings. I also love serving them alongside vanilla ice cream for a decadent dessert.

Creative Ways to Present

For Halloween parties or gatherings, I like to arrange them on a rustic wooden board with a little bowl of extra candy for dipping or decorating. Wrapping a couple in festive cellophane tied with twine makes cute little treats for neighbors or friends too!

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to 4 days. I recommend layering them with parchment paper to prevent sticking, especially once the candy bits start to settle and soften.

Freezing

I often scoop and freeze the cookie dough balls ahead of time — just pop them in a zip-top bag or container. When you want fresh cookies, bake them straight from frozen, adding a few extra minutes to the bake time. It’s a lifesaver for busy days.

Reheating

To refresh leftover cookies, I pop them in a warm oven (about 300°F) for 5 minutes to bring back that fresh-baked softness. Microwave works too if you’re in a hurry, but be careful not to overheat or they’ll get tough.

FAQs

Can I use any type of candy for the Leftover Halloween Candy Cookies Recipe?

Absolutely! This recipe is very forgiving and lets you get creative. Just chop your candy into bite-sized pieces, avoiding anything too hard that might ruin teeth or the texture of your cookies. Chocolate, caramel, peanut butter cups, candy corn, even gummy candies can work — though gummies soften and melt differently, which can be fun.
Why do you add cornstarch to the cookie dough?

Cornstarch might seem unusual, but it’s a game-changer! It keeps the cookies soft and tender by reducing the gluten formation in the flour, giving a melt-in-your-mouth feel rather than a tough or cakey texture.
Can I make these cookies vegan or dairy-free?

Yes! For a vegan or dairy-free version, swap the butter with vegan butter or coconut oil, and replace the egg with a flax or chia egg (1 tbsp ground seeds + 3 tbsp water, set until gelled). Just be sure your candies are vegan-friendly, as many chocolates contain milk.
How do I prevent cookies from spreading too much?

Chilling the dough for at least 10-15 minutes before baking is key. It firms up the butter so the cookie holds its shape better. Also, don’t over-flatten the cookie dough balls when placing them on the tray—keep them rounded and thick.
Can I double this recipe for a larger batch?

Definitely! Just keep an eye on your mixing times so you don’t overwork the dough, and bake in batches if needed. Extra dough can also be frozen for convenience.

Final Thoughts

I can’t recommend this Leftover Halloween Candy Cookies Recipe enough—it’s my secret weapon for turning candy overload into pure joy. Each batch feels like a fun little treasure hunt with candy bits hiding in every bite, and the chewy texture keeps me coming back for more. If you’ve got a stash of leftover sweets staring at you, give this recipe a go—you’ll thank yourself. Trust me, once you try these, you’ll want to make them every year (or any time you have extra candy handy)!