I always have extra candy bars lying around after Halloween, and these small batch leftover candy cookies are my favorite way to use them up! I mean, Halloween candy is good. But chewy, buttery cookies are way better. This recipe is super easy, straightforward, and makes just 6 big servings!
When we first moved into our neighborhood, my husband only cared about one thing: being the "big candy bar house". And as Certified Halloween Girl™, I was immediately on board, obviously.
Unfortunately, we don't get many trick-or-treaters in our neighborhood, but I indulge him nonetheless. That means we always have a ton of candy bars sitting around the house come November 1. And of course, I love a classic chocolate bar, but it's not necessarily the treat I reach for first.
But cookies? Oh, hell yeah. You know I love a small batch cookie recipe. And this one is based on the chocolate chip cookies that I have been making ever since I was in pastry school!
They are chewy, just a little cake-y, and have perfectly crisp edges. And thanks to a smattering of different candies, they are a texture-lovers dream.
What candy to use
You can pretty much use any candy you like in this recipe, but I would only use chocolate. I mean, I guess you could use Skittles or something if you want, but I don't know why you would lol.
My favorite is a combo of Snickers, KitKats, and Twix. But Reese's, M&Ms, Milky Ways, Hershey's, Skors, 100 Grands, or any other candy you like would work great here.
Baking directions
Please don't skip the chilling step! It's key to cookies that are thick and chewy. If you bake them right away, the dough will spread too much, which will make the cookies crispy.
Brown butter
I chose not to use brown butter in this recipe because the candy bars already have lots of flavor. But if you want, you can use the dough from my small batch brown butter chocolate chip cookies recipe! Just replace the chocolate chips with 150 grams of chopped candy.
Keep in mind the cookies will be a little thinner and chewier. But when I tested them, they were absolutely delicious!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Easy Small Batch Leftover Candy Cookies
Equipment
- Hand mixer
- Medium mixing bowl
Ingredients
- 60 grams all-purpose flour (½ cup)
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt I use Diamond
- 60 grams unsalted butter softened (¼ cup)
- 50 grams light brown sugar (¼ cup, packed)
- 12 grams granulated sugar (1 Tablespoon)
- 1 large egg yolk room temperature
- ½ teaspoon pure vanilla extract
- 150 grams chopped candy bars more for decorating (~⅔ cup)
Instructions
- Line a sheet pan with parchment paper. Then, whisk the all-purpose flour, cornstarch, baking soda, and Kosher salt in a small bowl. Set aside.
- Combine the softened unsalted butter, light brown sugar, and granulated sugar in a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugars until the mixture is very light and fluffy, 2-3 minutes. Scrape down the sides of the bowl every once in a while to make sure everything is well-mixed. Next, mix in the egg yolk and vanilla extract until smooth.
- Add the dry ingredients and beat the dough until it's about 80% combined. Then, mix in the candy bars with a rubber spatula, just until the dough is well-mixed and there are no more streaks of flour.
- Use a #20 scoop to scoop the dough into 6 balls. Place the cookie dough balls on the parchment-lined sheet pan about 3 inches apart and cover with plastic wrap. Refrigerate for at least 2 hours, or overnight.
- When you're ready to bake the cookies, preheat the oven to 350°F (177°C). Place the sheet pan with the chilled cookies on the middle rack of the oven. Bake for 11-14 minutes, flipping the pan halfway through, until the edges are set, but the centers are still a bit soft.
- Remove the pan from the oven and immediately press extra candy bar pieces on top of the cookies for decoration. Cool on the pan for 5 minutes and then transfer the cookies to a wire rack to cool completely. Enjoy!
Notes
-
Baked cookies - place the cookies in a freezer bag or container lined with parchment paper. Freeze for up to 3 months.
-
Cookie dough - line the cookie dough balls on a parchment-lined sheet pan. Freeze until solid, 1-2 hours. Pop the cookie dough balls in a freezer zipper bag or container. Cover and freeze for up to 3 months.
-
Bake the dough- you can bake these cookies from frozen! Just add 1-2 minutes to the bake time.
Did you make this recipe? I'd love to hear what you think!