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A pan of leftover candy cookies topped with flaky sea salt.
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Leftover Candy Cookies

These cookies are buttery, soft, and loaded with caramel and chocolate - the best way to give your leftover holiday candy a new life!
Course Cookies
Cuisine Dessert
Keyword Christmas Candy Cookies, Halloween Candy Cookies, Leftover Candy Recipes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 cookies
Calories 125kcal
Author Stephanie Simmons

Ingredients

  • 3/4 cup salted butter, melted & cooled slightly 170 grams
  • 3/4 cup brown sugar, packed 163 grams
  • 3/4 cup granulated sugar 156 grams
  • 2 large eggs, at room temperature
  • 1 and 1/2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned & leveled 390 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 to 2 cups candy, roughly chopped See notes for recommended candy

Instructions

  • Make the dough: In a medium mixing bowl, whisk together melted butter and the sugars until well combined. Add the eggs, and vanilla and whisk until well incorporated. Add the flour, baking soda, baking powder, and salt and stir, scraping the bowl, until everything is just about incorporated. Stir in your chopped candy last, reserving a few pieces for pressing on top of the dough balls.
  • Optional Dough Rest: These cookies are no chill, but they will turn out thicker if you do rest or chill the dough a bit. Scoop balls about 70 grams in size, and chill in the freezer for 15 to 30 minutes or in the fridge for 30-60, if desired.
  • Bake: Preheat your oven to 365° F. Line a cookie sheet with parchment paper. Place 5-6 cookies on each sheet, leaving some room for spread. Bake for 11-13 minutes. The edges will appear set and the cookies will be lightly golden. Let cool on the
  • Serve + Store: Enjoy these cookies while warm (the best!) or transfer to a cooling rack to cool completely. Store cooled leftover cookies 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 kept in the fridge in an airtight container for 2-3 days before baking.
    Unbaked cookie dough balls can be frozen for up to 2 months. Bake from frozen, adding 1-2 minutes of bake time as needed.

Notes

NOTE: For your candy, use any kind of chocolate or caramel that you like/have! I don't recommend harder candy like whoppers or heaths because they're way too crunchy. Things like snickers, milky way, reeses, hersheys, caramels, etc. are great!

Nutrition

Calories: 125kcal