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…)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups leftover chocolate Halloween Candy (M&Ms, KitKats, Hershey Bars, Reese's Peanut Butter Cups)
- PREHEAT oven to 375° F.
- 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.
- ROUGHLY CHOP your leftover candybars (M&Ms don't need to be chopped!). Stir in candy bits.
- DROP by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.