My children no longer trick or treat but that doesn’t stop me from stocking up on lots of my favorite Halloween candies. That comes in handy for today’s cookie recipe.
If you have leftover Halloween candy (or any assorted chocolates in your cupboard) you must make these Leftover Candy Cookies. The cookie dough couldn’t be more delicious and is the perfect base for all of the candy its loaded with. These are big cookies that crisp nicely on the edges and stay light and moist in the center. BOOlicious.
Leftover Candy Cookies
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup packed light brown sugar
12 tablespoons salted butter, melted then cooled slightly
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
2 cups chopped leftover Halloween candy, such as Reese’s Peanut Butter Cups, Snickers, M and Ms and Butterfingers
1. Preheat oven to 325℉. Line 2 baking sheets with parchment paper.
2. Mix the flour, baking soda and salt in a large bowl.
3. In the bowl of an electric mixer, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Beat until smooth, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.
4. Using a 4-ounce ice cream scoop, form 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, about 15 minutes. Let cool for 15 minutes on a wire rack.
Makes about 20 large cookies
Recipe from Food Network
How about some Golden Ghosts to get your Halloween going?
“Golden Ghosts” is new from LA-based indie artist, Elodie Rêverie. The spooky, lilting piano is awesome and man I just love the vocals. Such a great song.
Check out Elodie Rêverie on her Website where you can keep tuned for where to buy the music.