Description
Put all that leftover Halloween candy to delicious use in this easy, kid-friendly recipe.
Ingredients
Scale
- 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