Description
These Leftover Halloween Candy Cookies are a delicious way to transform your leftover candy into soft, flavorful cookies. With a perfect balance of chewy and crispy textures, these cookies are a festive treat for any time after Halloween.
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
Main 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 it aside for later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well 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 the mixture becomes light and fluffy, about 2-3 minutes. Alternatively, use a hand mixer.
- Add Wet Ingredients: Add the egg, water, and vanilla extract to the creamed mixture and mix on low speed until just combined, about 30 seconds to 1 minute.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and beat on medium-low speed just until combined. Be careful not to overmix the dough.
- Fold in Candy: Gently fold in the chopped leftover Halloween candy using a spatula or wooden spoon.
- Shape Cookies: Using an ice cream scooper or spoon, form the dough into 10 equal-sized balls and place them evenly spaced on the prepared baking sheet.
- Chill Dough: Chill the cookie dough balls in the refrigerator for 10-15 minutes to prevent spreading during baking.
- Bake: Bake the cookies in the preheated oven for 14 minutes or until the edges are set. The centers may look slightly undercooked but will continue baking off the heat.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy these cookies a few hours after cooling for the best flavor and texture.
Notes
- Chilling the dough before baking helps prevent the cookies from spreading too much and becoming flat.
- Using room temperature egg and water ensures better mixing and cookie texture.
- Feel free to substitute the leftover candy with your favorite chocolate chips or chopped nuts if preferred.
- These cookies taste best after resting a few hours for the flavors to meld.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
