These Leftover Candy Cookies ares soft, thick, and loaded up with caramel and chocolate! It’s truly the best way to give your leftover holiday candy a new life!
This recipe was originally published on November 1st, 2018, but I just updated it with new photos and make-ahead tips.
When Halloween has come and gone, we usually have a ton of candy left over – and I’m not sad about it because that means I can make yet ANOTHER batch of these most-amazing cookies!
The beauty of this recipe is that you can use any leftover candy – Easter, Christmas, Halloween – you name it! Just chop up some chocolate bars (caramel is delicious too!) and throw it into this super-simple, one-bowl cookie dough base. Chill your dough for 1 hour in the freezer or 2 hours in the fridge – this is the perfect time to take down your decorations (wah!) – and then bake!
When you make your dough balls – be sure to build them up rather than out – that along with the chill time will prevent them from spreading like crazy town in the oven.
Once they’re out of the oven, sprinkle them with a little flaky sea salt – it’s SO good paired with all the chocolate and caramel.
These cookies can be made ahead in a few different ways. This is a great way to save time, or start stocking your freezer with a stash of cookie dough for holiday baking.
Fridge: Make the cookie dough, scoop it into balls, and chill them overnight in the fridge for a day before baking.
Freezer: Scoop the dough into balls as in the first method, and then freeze them in an airtight container for up to 2 months. Bake these from frozen – no need to thaw first.
May the weeks between Halloween and Thanksgiving involve lots of these cookies, hot chocolate, and walks outside, leaves crunching underfoot. But mostly, the cookies. Happy Baking, friends!
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Leftover Candy Cookies
- 3/4 cup salted butter, melted 1.5 sticks
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 and 1/2 tsp vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1 cup white whole wheat flour Sub 1 cup all-purpose for this, if desired
- 1 tsp cornstarch Tapioca starch works too
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups candy, chopped See notes for recommended candy
- Make the dough: In a medium mixing bowl, whisk together melted butter and the sugars until well combined. Add the egg, egg yolk, and vanilla and whisk until just incorporated. Add the flours, starch, baking soda, and salt and stir, scraping the bowl, until everything is well incorporated. Cut your candy into chunks and stir it into the dough.
- Chill: Chill the dough, covered with a clean kitchen towel, for 1 hour in the freezer or 2 hours in the fridge - this is important in preventing the cookies from spreading like crazy when baked. Don't skip this step!
- Bake: Preheat your oven to 325° F. Let the cookie dough sit out for a few minutes if it's too hard to scoop. Line a cookie sheet with parchment paper. Scoop cookies into oversized tablespoons - building the cookie dough balls upward not outward. Bake for 9-11 minutes, or until they just barely look done. Don't overbake! They'll set up as they cool on the cookie sheet.
- Serve + Store: Let cool on cookie sheet a 5 minutes, then serve warm or transfer to a cooling rack to cool completely. Store leftovers in an airtight container for up to 5 days.
- Make ahead tip: Cookie dough can be made ahead a day ahead, scooped into balls, and then chilled in the fridge in an airtight container. (The dough will be hard to scoop if you don't do it before the longer chill.)Unbaked cookie dough balls can be frozen for up to 3 months. Bake frozen cookie dough balls for the same amount of time, or add an extra minute if needed - don't thaw them first.
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