We have an answer to one of the eternal questions of American life: What do you do with your kids’ massive Halloween candy haul? First, give them three days to enjoy a treat or two a day before you interfere with their happiness. Second, stash your personal favorites in an unmarked bag on a very high shelf. Third, bake a batch of these Trick or Treater Candy Cookies, the most delicious (and easiest) way we know to use up leftover Halloween candy.
What is the Best Leftover Halloween Candy for Cookies?
All you need is 1 ¼ cups of mixed candies. Sarri’s Chocolate-Covered Pretzels, M&Ms, Raisinets, chocolate-covered pretzels, Milk Duds, and mini candy bars all work beautifully. Leave the M&Ms and Raisinets whole, then roughly chop larger candies with a chef’s knife so the pieces are about the size of an M&M. Evenly sized pieces bake evenly and guarantee a little of everything in every bite. Skip hard candies, lollipops, and gummies, which melt into sticky puddles in the oven. A splash of almond extract alongside the vanilla gives this candy cookie recipe bakery-style depth.
Which Candy Bars Work Best in Cookies?
Chocolate-based candies are the safest bet because they soften in the oven without losing their shape. Think Snickers, Kit Kats, Twix, Butterfingers, Heath bars, and Reese’s peanut butter cups. For clean cuts, freeze candy bars for 15 minutes before chopping, especially peanut butter cups, which tend to smear at room temperature. Caramel-filled candies like Milk Duds may leak a little as they bake, creating crisp, toffee-like edges that are a bonus for many bakers.
Is This an Easy Halloween Baking Project for Kids?
These Halloween cookies are easy to bake and made for getting others involved in the kitchen. Kids can sort and unwrap candies, measure flour, and roll dough into golf ball-sized rounds while grown-ups handle the knife work and the hot oven. Then share the sweet results with family, friends and neighbors.
Tips for Chewy, Bakery-Style Candy Cookies
For cookies that stay soft in the center, pull them from the oven when the edges are golden, but the tops still look slightly underdone; they will finish setting on the hot sheet. Let the butter soften at room temperature, since melted butter makes cookies spread thin. If your kitchen is warm, chill the portioned dough for 15 minutes before baking.
Can You Make the Cookie Dough Ahead of Time?
Absolutely. Cover the bowl of dough and refrigerate it for up to three days, then let it sit at room temperature for 10 minutes so it is easier to scoop. You can also roll the dough into balls, freeze them on a sheet pan until firm, and transfer them to a freezer bag for up to three months. Bake straight from the freezer, adding a minute or two to the baking time. A stash of frozen dough means warm cookies are never more than 15 minutes away.
How Do You Store Leftover Halloween Candy Cookies?
Keep baked cookies in an airtight container at room temperature for up to five days. To keep them soft, tuck a slice of sandwich bread into the container; the cookies absorb its moisture while the bread goes stale. If you stack cookies, separate the layers with parchment or wax paper so the candy pieces don’t stick together.
Is This Recipe Nut-Free?
It’s easy to make this Halloween cookie recipe nut-free. Simply skip any nut-based candies, leave out the optional pecans or walnuts, and omit the almond extract.
Is This Recipe Gluten-Free?
To make a gluten-free version of this Halloween cookie, swap the all-purpose flour for gluten-free baking flour that contains xanthan gum, and use only candies and chocolate chips labeled gluten-free. After adding the candy mix-ins (step 6), chill the dough for 30 minutes. This lets the gluten-free flour hydrate, which reduces grittiness and prevents the cookies from spreading too thin. Bake the cookies for 12-15 minutes, as gluten-free dough browns more slowly. If baking for someone with celiac disease, wash bowls, beaters, and cookie sheets thoroughly and use fresh parchment.
Can You Freeze Trick or Treater Leftover Halloween Candy Cookies?
Yes. These cookies freeze well for up to two months in a sealed freezer bag or airtight container, in case you need a sweet Plan B between Halloween and New Year’s. Thaw at room temperature for about 30 minutes before serving.
What Other Kitchen Sink Halloween Candy Recipes Can You Make?
Still have candy to spare? Keep the spooky-season baking going with our Pumpkin Brown Butter Shortbread Ghost Cookies and these 7 Easy Halloween Treats to Make with Kids.
Grown-ups get their own fun with Adult Halloween Treats and Drinks and 11 Halloween Cocktails Perfect for Spooky Season.
Need a fresh stash? Find out where to buy local Halloween candy in Pittsburgh.
Print
Trick or Treater Candy Cookies
- Total Time: 45 minutes
- Yield: 36 cookies 1x
Description
Put all that leftover Halloween candy to delicious use in this easy, kid-friendly recipe.
Ingredients
- ¾ cup unsalted butter, softened
- 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
- ⅓ cup chopped pecans or walnuts (optional)
- 1 ¼ cups mixed candies, larger pieces chopped (see above)
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or Silpat mats.
- In a bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 2 minutes.
- Add eggs, vanilla extract, and almond extract. Mix.
- With the mixer on low, add the flour mixture bit by bit until just incorporated.
- On the lowest speed, briefly mix in the chocolate chips, nuts, and candies.
- Roll dough into golf ball-sized balls and place 2 inches apart on the cookie sheets.
- Bake 10-14 minutes until golden brown. Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
Chop larger candies to about the size of an M&M. Avoid hard candies and gummies. Freeze baked cookies in an airtight container for up to two months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
About the Recipe Author
Keith Recker is Editor in Chief and Co-Owner of TABLE Magazine, where he directs coverage of food and drink, design, fashion, travel, and the arts across its Pittsburgh, New Mexico, and online editions. A Pittsburgh native and longtime color forecaster for Pantone and WGSN, he is the author of three books, including PANTONE: The 20th Century in Color.
About the Photographer
Dave Bryce is a Principal Photographer for TABLE Magazine who has earned a reputation for capturing the beauty and essence of a space. Also a commercial and editorial food photographer, his technical mastery and keen sense of partnership with chefs and stylists allow him to create visually appealing and appetizing images for a range of publications and clients.
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