Mix your favorite leftover Halloween candy into a cookie dough that can be frozen and then baked whenever you’re craving cookies!
Halloween has come and gone and that means we all likely have buckets of candy sitting around our house screaming to be eaten.
Let’s talk candy! What’s your favorite? Mine is anything chocolate and if it has peanut butter, it’ll be in my mouth before it even has a chance to hang out in a Halloween candy bucket. I love Take 5, Reese’s Peanut Butter Cups and Snickers most!
Like many of you out there, I consume my fair share of candy on Halloween and I’m usually in a candy coma the morning after, only to wake up to buckets of leftover candy on the counter. To keep mine and the kids’ hands out of all that candy the days after Halloween, I stir it into a simple cookie dough that can be frozen and baked whenever we’re craving cookies.
For each batch of this cookie dough I make, I stir in about 30 chopped bite-sized candy bars as well as about 10 mini bags of candy pieces like M&M’s and candy corn. A total of 2 cups candy.
I scoop the cookie dough into 2 tablespoon-sized scoops and top with additional candy, just for fun!
The cookie dough balls are first frozen in a single layer on a baking sheet for at least 30 minutes before being transferred to a freezer-safe bag to store in the freezer for up to 3 months.
When we’re craving cookies, I simply remove the number of cookie dough balls we want from the freezer and place them a few inches apart on a parchment-lined baking sheet.
They bake at 350°F for about 12-14 minutes or until they start to brown and crisp around the edges. Let the cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Or enjoy them warm right off the baking sheet. They’re the kind of cookies that everyone will love because they’re crisp around the edges, chewy in the middle and loaded with all kinds of crunch and chew from the variety of candy baked into them. A sweet surprise in every bite!
I have no doubt these frozen cookie dough balls will come in handy over the next few months when family is in town or we’re entertaining friends around the holidays.
I dipped into our candy supply today so I could make a batch and bake some for us to enjoy this weekend. I have to say, all the candy in these cookies makes them awesome and irresistible! I’m planning to make several batches this weekend so we have a freezer full. Nothing beats warm cookies at a cravings notice.
Hope everyone had a Happy Halloween! Enjoy!
xoxo,
Leftover Halloween Candy Cookie Dough
Mix your favorite leftover Halloween candy into a cookie dough that can be frozen and then baked whenever you’re craving cookies!
Author: Maegan – The BakerMama
Recipe type: Dessert
Serves: 30
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups leftover Halloween candy (about 30 bite-sized chocolate bars chopped and 10 mini bags of candy pieces such as M&M’s and candy corn)
Instructions
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Halloween candy.
- To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.
- Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Dough can be stored in the freezer for up to 3 months.
- When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Notes
If you want warm cookies right away after mixing the cookie dough, just place 2 tablespoon scoops of dough a few inches apart on parchment-lined baking sheets. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired. Bake at 350°F for 9-11 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
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