Easy Small Batch Leftover Candy Cookies
If you have extra chocolate bars lying around after Halloween (or any time!), then you need to make these small batch leftover candy cookies. They are easy, chewy, and perfectly thick, plus you'll end up with just 6 generous servings. You can also freeze the dough and enjoy the cookies later!
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
With small batch baking, it's important to weigh the ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into the measuring spoon and level it off without packing it in.
You can use any chocolate bars you like in this recipe. My favorites are a mix 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.
Don't skip the chilling step! It's key for thick and chewy cookies. If you bake the dough right away, the cookies will spread too much and come out crunchy.
The nutrition information is a rough number. The actual nutritional info will vary, depending on what candies you choose.
You can freeze either the baked cookies or the cookie dough.
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Baked cookies - place the cookies in a freezer bag or container lined with parchment paper. Freeze for up to 3 months.
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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.
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Bake the dough- you can bake these cookies from frozen! Just add 1-2 minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 326kcalCarbohydrates: 51gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 54mgSodium: 184mgPotassium: 70mgFiber: 1gSugar: 27gCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!