Description
Delightfully chewy cookies packed with a colorful mix of leftover Halloween candy. These cookies combine a classic buttery base with bursts of candy pieces, making them a fun and delicious way to use up your Halloween stash.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 stick butter
- 1/2 cup brown sugar
- 3 tbsp white granulated sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 tbsp water, room temperature
Add-ins
- 1 1/2 cup leftover Halloween candy, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper; set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, corn starch, baking soda, and salt until fully combined; then set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Alternatively, use a hand mixer.
- Add Wet Ingredients: Add the egg, water, and vanilla extract to the butter mixture and mix just until combined, about 30 seconds to 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and beat on medium-low speed just until incorporated; avoid over mixing to keep the cookies tender.
- Fold in Candy: Gently fold in the chopped leftover Halloween candy with a spatula until evenly distributed throughout the dough.
- Shape Dough Balls: Using an ice cream scoop or spoon, form the dough into 10 equally-sized balls. Place them spaced apart on the prepared baking sheet.
- Chill Dough: Chill the shaped dough balls in the refrigerator for 10-15 minutes to prevent spreading during baking.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the edges are set and the centers still look slightly undercooked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Cookies taste best a few hours after cooling to allow flavors to meld.
- Chilling the dough is crucial to prevent spreading and ensure chewy edges.
- You can substitute the leftover Halloween candy with any chopped chocolate or candy mix you have on hand.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, monitoring closely.
- Storing cookies in an airtight container preserves freshness for up to 5 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
