These candy bar cookies are the perfect sweet treat to use up your leftover Halloween candy! Chop up your favorite mini chocolate bars, mix in some M&M’s, and you’ve got the perfect loaded candy cookies recipe for your trick-or-treating bounty!
Got a stash of leftover Halloween candy sitting in your pantry? Or maybe you just can’t resist snagging those mini candy bars every time you’re at the grocery store (guilty over here). Either way, I’ve got the perfect recipe for you, Candy Bar Cookies – the perfect Halloween cookies to make this Fall!
These chewy, chocolate-loaded cookies are basically your favorite candy bars wrapped in cookie form. Soft in the middle, crispy around the edges, and packed with chocolate chips, M&Ms, Reese’s Pieces, and chopped-up candy bars. If you’ve ever wanted a “clean out the candy drawer” dessert, this is it.
Why You’ll Love these Candy Bar Cookies
- Great way to use up leftover candy – This cookie recipe is the perfect solution for leftover Halloween candy, especially after you get tired of eating the same mini candy bars over and over again.
- Customize the mix-ins – These cookies are super customizable, so whether you love Snickers, Twix, Reese’s Cups, or Kit-Kats, you can mix in your favorites for a cookie that’s totally your own.
- Easy to make – These Halloween candy cookies are easy to whip up, requiring no special equipment or long chilling times – just classic cookie dough with a fun, chocolatey twist.
Ingredients for Candy Bar Cookies
Here’s what you’ll need to whip up these chewy, candy-loaded treats:
- all-purpose flour – The base for your cookie dough.
- baking powder – Helps give the cookies a little lift.
- baking soda – Balances the dough and helps with spread.
- salt – Just enough to bring out all the flavors and balance the sweetness from the chocolate candy bars.
- unsalted butter, melted – Gives the cookies richness and that soft texture.
- brown sugar and granulated sugar – The combo of sugars gives the perfect balance of sweet and crisp, and adds a deep caramel-like sweetness.
- egg + egg yolk – The extra yolk makes the cookies chewy and soft.
- vanilla extract – A little flavor boost for the dough.
For the Candy Mix-Ins:
You can use whatever leftover Halloween candy that you like, or whatever you have overflowing in your trick-or-treat bag. Here are some ideas for candy mix-ins that work well with this recipe:
- plain M&Ms
- Reese’s Pieces
- Reese’s Cups
- Snickers
- Milky Way
- Twix
- Kit-Kat
- candy corn
- chocolate chips – Not exactly leftover Halloween candy, but what good cookie doesn’t have chocolate chips?!
How to Make Candy Bar Cookies
Making candy bar cookies is surprisingly simple and way more fun than sneaking candy from your kids’ Halloween stash. With just a few pantry staples and a mix of your favorite candy bars, you’ll have warm, chewy cookies ready in no time.
Step 1: Prep your pans and mix the dry ingredients
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Mix the wet ingredients
In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Stir until everything is well combined.
Step 3: Combine and add the candy
Gradually add the dry ingredients into the wet mixture until a cookie dough forms. Then fold in the chocolate chips, M&Ms, Reese’s Pieces, and chopped candy bars, stirring after each addition so the candy is evenly spread out.
Step 4: Scoop and bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look a little soft.
Step 5: Cool (if you can wait!)
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Then grab a glass of milk and dig in!
FAQs about Candy Bar Cookies
Absolutely! Popular choices include Snickers, Twix, Reese’s Cups, Milky Way, and Kit-Kats. Chop them into small pieces and mix them in.
Not required, but chilling for 30 minutes can help prevent spreading and give you a thicker cookie.
Keep them in an airtight container at room temperature for up to a week, or freeze for up to three months.
Definitely, refrigerate the dough for up to 3 days. Let it sit at room temperature for about 10 minutes before baking.
And there you have it, chewy, gooey candy bar cookies that turn leftover Halloween treats into something irresistible. Whether you’re using Snickers, Twix, or a mix of everything from the candy bowl, these cookies are sure to be a hit. So tell me, what candy would you throw into your batch first?
And be sure to check out some of our other favorite Halloween cookies and treats:
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Candy Bar Cookies (with Leftover Halloween Candy)
Ingredients
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (melted (1 stick))
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup chocolate chips
- ¼ cup plain M&M’s
- ¼ cup Reece’s pieces
- 1 cup chopped candy bars (like Reese’s Peanut Butter Cups, Milky Way, Snickers, Twix, etc.)
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and well blended. Then add the egg, egg yolk, and vanilla extract to the butter and sugar. Mix until the ingredients are thoroughly combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until the cookie dough forms.
- Using a rubber spatula or wooden spoon, fold in the chocolate chips, M&Ms, Reese’s Pieces, and chopped candy. Be sure to stir after each addition to evenly distribute the candies throughout the dough.
- Scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are lightly browned and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious homemade cookies, packed with a variety of candies and flavors!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
