We have an answer to one of the eternal questions of American life: What do we do with our kids’ massive Halloween haul of candy? First, you give them three days to enjoy a treat or two a day before you interfere with their happiness. Second, you stash any of your personal favorites in an unmarked bag on a very high shelf. Third, you make these Trick or Treater Candy Cookies!
All you need is 1 ¼ cup of mixed candies like M&Ms, Raisinettes, chocolate-covered pretzels, Milk Duds, mini candy bars, and the like. Leave the M&Ms and Raisinettes whole. Roughly chop larger candies with a chef’s knife so that the pieces are about the same size as an M&M. Then you’re ready to transform the last of the Halloween haul into delicious cookies for family and friends to share. Plus, you can always get others involved in the kitchen to help you mix up these treats.
Can You Freeze Our Trick or Treater Candy Cookies?
These cookies freeze well for a couple of months in a sealed plastic bag or container, just in case you need a sweet Plan B at some point in the weeks between Halloween and New Years.
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Trick or Treater Candy Cookies
Description
Put all that extra Halloween candy to delicious use!
Ingredients
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp salt
- 2 cups flour
- 1 ¼ tsp baking soda
- ½ cup milk chocolate chips
- 1/3 cup chopped pecans or walnuts (optional)
- 1 ¼ cup mixed candies (M&Ms, Raisinettes, crumbled pretzels, chopped candy bars, etc. See above)
Instructions
- Preheat oven to 350. Line two cookie sheets with parchment paper or Silpat pads.
- In a bowl, stir together flour, baking soda, and salt.
- In the bowl of a stand mixer, cream butter and sugars.
- Add eggs, vanilla extract, and almond extract. Mix.
- Add the flour mixture bit by bit.
- With mixer on the lowest speed, briefly mix in the candies.
- Use two soup spoons to scoop dough out for individual cookies. Roll the dough into golf ball-sized balls and place them 2 inches apart on the cookie sheets.
- Bake for 10-14 minutes until golden brown.
Recipe and Story by Keith Recker
Photography by Dave Bryce
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