Halloween Candy Cookies

First, let me just say these candy cookies are life changing.

Who else always has a ton of leftover Halloween candy? If I don’t buy too much candy to hand out, then my kids bring home ridiculous amounts of candy that haunts us for weeks and sometimes months. Dentists say it’s better to OD on candy over a few days rather than every day for weeks or months at a time. Therefore I’m actually doing you a favor. This is the perfect way to get that candy out of your house. You’re welcome.

So along the lines of using up all of our leftover candy fast, we’re making candy cookies. It’s the only natural thing to do. And I have to point out, as a self-proclaimed chocolate snob, I was completely shocked that I LOVED the way these tasted. I grabbed the core cookie recipe from my

Any who… Chop up the candy and throw it in the cookie dough. It’s that easy. The only special note for these candy cookies is that the caramel in some of the bars, with its high sugar content, will liquify and bleed out of your cookies making them a touch misshapen in spots. We can’t have that. As soon as they get out of the oven, nudge them back into shape with the edge of your spatula. If that won’t work and they won’t nudge back, let the cookies cool and then gently tear off the abscess.

We actually had a decent rain storm this past week. I know. Shocking. It woke me up at 1 a.m. I couldn’t get back to sleep so I recipe tested these until 6 a.m. By noon I was ready for bed. But I wanted to write this up before I called it a day. Thank god for the weekend.

MORE COOKIES!

You can uses any of the following as the cookie base for your Halloween candy:

Halloween Candy Cookies

Makes About 33 Cookies

INGREDIENTS

• 1 1/2 cups (330 g)  brown sugar (you can use dark, muscovado or light, your call), packed
• 1/2 cup (100 g) granulated sugar
• 8 tablespoons (113 g or 4 ounces) unsalted butter, room temperature
• 1/2 cup (100 g) olive oil or sunflower seed oil 
• 2 large eggs, room temperature
• 1 tablespoon (13 g) real vanilla extract
• 2 cup (270 g) all-purpose flour
• 1 cup (135 g) bread flour
• 2 teaspoons (10 g) baking powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (6 g) sea salt
• 2 1/2 cups (425 g) assorted Halloween candy bars, chopped (peanut butter cups, Snickers, Three Musketeers, 100 Grand Bars, Twix…)
• Sea salt flakes for the tops (optional)

*This cookie previously had White Whole Wheat Flour in place of the All-Purpose Flour — it’s delicious like that. Try it! xo

INSTRUCTIONS

1. Preheat your oven to 350 F (177 C). Line a baking sheet with parchment paper or a silpat.
2. In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated. Add the eggs + vanilla and mix on medium until everything is well blended.
3. In a medium bowl whisk together whole wheat flour, bread flour, baking powder, baking soda and sea salt.
4. Dump the flour mixture into the electric stand mixer and mix on low until the cookie dough is barely blended. You still want to see streaks of flour. Take the bowl out of your stand mixer and fold in the Halloween candy until just mixed.  (Side Note: You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days at this point, if you want to make the cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have cookies on-demand…just add a minute or two to the bake time.)
5. Roll into balls of about 2 tablespoons each and allow about 2 inches of space between the dough balls. 
6. Bake the cookies in the center of the oven for about 12 minutes. Fresh out of the oven, sprinkle with the sea salt flakes.  Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.
7. You’re done. They’re a revelation, am I right?
8. Be sure to tag me @displacedhousewife #displacedhousewife so I can see your cookies!!

Halloween Candy Cookies

Best use of leftover Halloween candy EVER!!! This cookie is a delicious cookie base -- do it!! xo

5 from 1 review

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Servings: 33 Cookies

Author: Rebecca Firth

Ingredients

• 1 1/2 cups 330 g  brown sugar (you can use dark, muscovado or light, your call), packed
• 1/2 cup 100 g granulated sugar
• 8 tablespoons 113 g or 4 ounces unsalted butter, room temperature
• 1/2 cup 100 g olive oil or sunflower seed oil 
• 2 large eggs room temperature
• 1 tablespoon 13 g real vanilla extract
• 2  cup 270 g all-purpose flour
• 1  cup 135 g bread flour
• 2  teaspoons 10 g baking powder
• 1  teaspoon 5 g baking soda
• 1  teaspoon 6 g sea salt
• 2 1/2 cups 425 g assorted Halloween candy bars, chopped (peanut butter cups, Snickers, Three Musketeers, 100 Grand Bars, Twix...)
• Sea salt flakes for the tops optional
• *This cookie previously had White Whole Wheat Flour in place of the All-Purpose Flour -- it's delicious like that. Try it! xo

Instructions

• Preheat your oven to 350 F (177 C). Line a baking sheet with parchment paper or a silpat.
• In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated. Add the eggs + vanilla and mix on medium until everything is well blended.
• In a medium bowl whisk together whole wheat flour, bread flour, baking powder, baking soda and sea salt.
• Dump the flour mixture into the electric stand mixer and mix on low until the cookie dough is barely blended. You still want to see streaks of flour. Take the bowl out of your stand mixer and fold in the Halloween candy until just mixed.  (Side Note: You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days at this point, if you want to make the cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have cookies on-demand...just add a minute or two to the bake time.)
• Roll into balls of about 2 tablespoons each and allow about 2 inches of space between the dough balls.
• Bake the cookies in the center of the oven for about 12 minutes. Fresh out of the oven, sprinkle with the sea salt flakes.  Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.
• You're done. They're a revelation, am I right?
• Be sure to tag me @displacedhousewife #displacedhousewife so I can see your cookies!!

Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

On My Mind

• I use white whole-wheat flour and bread flour a TON in my cookie recipes…and pancakes and waffles… Please please PLEASE buy some. You’ll be so glad that you did.
• I reshot the photos for my Smoked Salt Chocolate Rye Cookies…they’re amazing. The cookies, that is. And the photos are an improvement. Go take a looksie.
• Stella and I made my Apple Spice Cake for @thefeedfeed’s Instagram Stories. You can watch it here. This one’s a quickie.
• This is an interesting read.
• More Fall Recipes: Brown Butter Pumpkin Donuts, Apple Cinnamon Muffins, Slow Cooker Spiced Apple Cider, Spiced Apple Cake, Spiced Pumpkin Chocolate Chunk Cookies, Petite Pumpkin Scones, Pecan + Tart Cherry Granola, Giant Chocolate Chip Cookies (one of my favorites!), Fresh Fig + Pecan Fall Salad, Thai Thai Scones and Breakfast Crack Cookies, Maple Oat Scones, Harissa Steak Chili, Pumpkin Gnocchi and Dark Chocolate + Espresso Babka.
• Sending lots of love + peace.

–Rebecca xo