Go Back
+ servings
A pan of leftover candy cookies topped with flaky sea salt.

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 10 minutes
Dough Chilling 1 hour
Total Time 20 minutes
Servings 14 cookies
Calories 125kcal
Author Stephanie Simmons


  • 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.


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!


Calories: 125kcal