We’re counting down to Halloween… and making notes of things to do with all that trick-or-treating candy. Before you donate to Operation Gratitude, help your kids sell their candy to their dentist, or make an offering to the Switch Witch, stash a few handfuls of your favorite chocolate candies to make candy cookies!

(Maybe don’t make these the day after Halloween… they definitely won’t help the inevitable sugar crash).

M&Ms, Hershey Bars, Kit Kats, and Reese’s Peanut Butter cups are all great options for candy cookies! Experiment with your kids and find a cookie concoction that’s all your own. 

Even more delicious when served with milk. (Just saying…)

Candy Cookies - (cool) progeny

Candy Cookies
A delicious + fun way to use up leftover Halloween Candy!
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Prep Time
10 min
Cook Time
11 min
Prep Time
10 min
Cook Time
11 min
Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup (2 sticks) butter, softened
  5. 3/4 cup granulated sugar
  6. 3/4 cup packed brown sugar
  7. 1 teaspoon vanilla extract
  8. 2 large eggs
  9. 2 cups leftover chocolate Halloween Candy (M&Ms, KitKats, Hershey Bars, Reese's Peanut Butter Cups)
Instructions
  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
  3. ROUGHLY CHOP your leftover candybars (M&Ms don't need to be chopped!). Stir in candy bits.
  4. DROP by rounded tablespoon onto ungreased baking sheets.
  5. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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