Here’s a trick for your treat! Repurpose leftover Halloween candy into delicious homemade cookies.
Recipe and photograph by Kimme Hargrove
Makes about 50 small cookies
1 cup butter, softened (2 sticks)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 ½ cups flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups bite-sized candy bars, chopped into ¼- inch pieces (Snickers, Butterfinger and Nestle Crunch recommended)
½ cup M&Ms or other small candy pieces
Using an electric mixer, combine butter and both sugars until smooth. Add eggs and vanilla until combined. Add flour, baking soda and salt. Mix until just combined.
Using the lowest setting on the mixer, pour in 2/3 (each) of your candies. Mix until just combined.
Roll dough into 1-inch balls. Place on a cookie sheet lined with parchment/wax paper. Press remaining candy on top of rolled cookie dough balls. Freeze for at least 1 hour on cookie sheet.
If not baking immediately, place cookie dough balls into a freezer-safe plastic bag for later use.
Heat oven to 350°F.
Place desired amount of cookies on a nonstick pan (or spray pan with cooking spray or place on parchment/wax paper) and arrange balls about 2 inches apart.
Bake for 14-16 minutes*, and take out just before edges become browned. Let cool for at least 5 minutes.
*If baking cookies without freezing dough, follow above instructions but only bake for 12-14 minutes, just as edges are turning brown.
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