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Candy cookies pack a flavor punch by transforming your leftover candy into one simple, chewy and delicious treat.
Clear Out All that candy!!
After the candy binge the night of Halloween, we gather the candy, let the kids pick out their favorites, then save some to donate, some for future movie nights and some to add to desserts!! With 6 kids trick or treating, we end up with tons of candy, and it’s best to clear it out as soon as possible. 😉
Years ago, we were sick of all the sweets and wanted to get rid of them as fast as possible and came up with these Candy Cookies filled with our favorite chocolate candies. The kids LOVED them!
With all of their favorite candies mixed through out, these cookies have become a go-to and are requested all year long. If you love candy, we know you’ll love them too.
WHY WE LOVE IT:
- So much candy. This is the perfect way to use up the plethora of favorite candy bars brought home after trick or treating along with Candy Bar Trifle or Snickers Salad.
- Unexpected flavors. By incorporating several different candy bars, each cookie will offer its unique combination of flavors.
- Fun and festive. These delicious cookies are easy to make and are perfect for parties and special occasions throughout November.
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 7 minutes
- ½ cup unsalted butter, softened – How to Soften butter Quickly
- ½ cup vegetable oil – or replace with ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs – room temperature eggs incorporate best with the other ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour – How to Measure Flour
- candy – about 2 cups chopped chocolate candy bars such as Reeses, Snickers, Twix, Milky Way, Butterfingers, Kit Kats, M&M’s
How to Make Candy Cookies
- PREP. Preheat oven to 350°F.
- BATTER. In a large mixing bowl, cream ½ cup butter, ½ cup oil, 1 cup granulated sugar, 1 cup brown sugar.
- Add 2 eggs and beat until fluffy.
- Add 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon vanilla and mix well.
- Add cut-up candy and mix until all combined.
- BAKE. Drop cookie dough balls onto a greased baking sheet (or line with parchment paper) and bake for 6-9 minutes (we baked ours for 7 minutes and let them cool on the cookie sheet). ENJOY!
If your cookies spread too much chill the dough for about 30 minutes before baking to firm up the butter, preventing excessive spreading.
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Candy Cookies
Ingredients
- ½ cup butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- candy
Instructions
- Preheat oven to 350°F.
- Cream butter, oil, and sugars in a mixer. Add eggs and beat until fluffy.
- Add flour, baking soda, baking powder, salt, and vanilla. Mix well.
- Add cut up candy and mix until all combined.
- Add to greased cookie sheet and bake for 6-9 minutes (we baked ours for 7). ENJOY!
Notes
- Caramel candy- To help prevent the caramel filling candy from oozing out, consider freezing those candies before cutting them. This will make them easier to cut and it will prevent the caramels from melting too quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe FAQ
We use a large kitchen knife to chop the candy to about the size of M&Ms. If it’s a caramel base candy, consider freezing those candies before cutting them. This will make them easier to cut and will prevent the caramels from melting too quickly.
Once you have placed the dough balls on the cookie sheet, add 5 chocolate chips (or in this case M&Ms or candy bar pieces) on top of the dough. As the cookies bake they will naturally spread with the candies sitting beautifully on top. Also, once the cookies are out of the oven, use a silicone spatula to gently press the sides of the cookies into a perfectly round circle. Work quickly because once they cool they will set in the shape they are in.
Place the dough in an airtight container or wrap in plastic wrap. Store in the fridge for 3-4 days.
To freeze the dough, form the dough into balls and place them in the freezer. Once solid transfer them to a freezer-safe ziplock and freeze for up to 3 months. You can bake directly from frozen at 360°F for 8-9 minutes.
Allow the cookies to cool and then store at room temperature in an airtight container. Placing a piece of white bread into the container will help keep the cookies soft.
Freeze in a Freezer Ziploc, separating layers with wax paper. They’ll last for 3-6 months.
Taste absolutely amazing and definitely love this recipe! I did take note from other reviews so I did it a little different and still turned out amazing for me! I used 1/4 cup of vegetable oil instead, and used 2 cups and a half cup of flour! Def recommend!!
In 2010, I entered a cooking contest at work. I made a receipe similar to this and of course, many years went by and the receipe was lost. This is the closest Ive come to that receipe. I use 16 oreo cookies ground up, 6 mounds bars (mini’s) chopped, Almond joy and chocolate chunks. I mix all of these together. I didn’t use oil but the butter was increased. Also used cocoa powder. Thank you for your receipe. I will be incorporating my goodies into the batter today.
These turned out great! I added chopped up Halloween candy, choc chunks, and broken pretzels for a trash can effect. Will use this again!
I made these exactly like the recipe listed but mine spread super big and super thin? Should I chill the dough beforehand?
Mine too. I think it could use less or no oil. Pissed me off! The only thing oil belongs in is maybe cakes.
Also a bit too much salt.
How much candy.
About 2 cups worth.
This recipe was delicious. I would like to add a few notes. Because it calls for 1/2 a cup of oil the batter will spread more when it cooks, so give your cookies about another 1/4″ of space. Also, the candy needs to be cut up super small, like m&m size, otherwise it doesn’t incorporate very well. The recipe doesn’t call for a specific amount, so I used 2 cups of cut up candy. The tip about freezing candy with caramel in it was very helpful, as I wouldn’t have thought of that before hand. Overall a fantastic recipient that I have now bookmarked and will be making again in the future!
Made these with Halloween candy stolen from my kids’ bags. Such a good cookie recipe.
Absolutely delicious cookie recipe. The dough freezes really well and bakes great after. I can’t wait to try other candy variations that the other commenters used.
Thank you so much for this very delicious and super easy to make cookie recipe! Will surely have this amazing recipe again! Highly recommended!
YUM! Love that we can use up all the Halloween Candy in these cookies. I’ll definitely pick out my favorites from my kids’ stash!! lol