I stumbled on this recipe in an Instagram story and thought it looked fabulous! After reading the reviews, I KNEW we had to give it a try. We certainly had plenty of candy still sitting around from Halloween and it was the perfect opportunity to use it up. Nolan deemed this a HUGE success and a must do next year, too. It was PERFECT for little helpers in the kitchen. Candy wrappers to open, eggs to crack, hand mixer to run, and of course using the cookie scoop to plop down dough.
These are delicious cookies with a slightly crisp snap and the bits of different candies in each bite are AMAZING! We used a crazy combination of M&Ms, Baby Ruth, Reese’s Take 5 (salty pretzel!! YUM), Classic Reese’s, and Milky Way. Plus, I chopped up a handful of roasted peanuts when measuring out the 2 cups.
- 2 c. PLUS 2 Tbsp. Flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. packed light brown sugar
- 1 1/2 sticks (12 Tbsp.) butter, melted and cooled slightly
- 1/2 c. sugar
- 1 1/2 tsp. vanilla
- 1 WHOLE egg
- 1 egg YOLK
- 2 c. chopped leftover Halloween candy (Reese’s, M&M, Butterfingers, Snickers, Baby Ruth, Hershey’s, etc.)
- Preheat the oven to 325° F.
- Melt butter and set aside to cool
- Chop the 2 cups of candy bars into small pieces (I also added a hand full of chopped peanuts while measuring)
- Line cookie sheets parchment paper or use a silicone baking mat
- Mix the flour, baking soda and salt
- In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk and blend until smooth
- Add in the dry ingredients and mix until just combined.
- Fold in the candy pieces.
- Using a large cookie scoop, drop cookies on each prepared baking sheet and bake until slightly golden and puffy, 14 to 17 minutes.
- Let cool for 15 minutes on a wire rack.
- Makes appx. 30 large cookies
Recipe courtesy of FoodNetwork HERE