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  • Writer's pictureGina

Leftover Candy Cookies

So it's just shy of 3 weeks past Halloween and I'd bet most of you have dipped into that bucket far too many times than you'd like to admit.


Yup, guilty here too.

We had so much that even after filling my kids' birthday piñata with most of it, we still had the usual diet distroyers lurking.

Ya know- Snickers, Reese’s, Milky Ways, KitKats.........all just staring me down around 5:00 each afternoon.

So because I can’t throw away food and I’m a sucker for any leftover recipe, I decided to find a recipe that could use up the final treats still around. That and since Husband was going away for the weekend with some guys, I (the rockstar wife you know I am) decided to bake him a batch to share with the steak-eating, cigar-smoking, fly fishing crew.

Damn, some men are just lucky ducks.

Anyway, back to the cookies.

They came together rather easily. I chopped the candy pieces rather small so you could really appreciate each morsel in the cookies. The M & Ms were visually a beautiful touch but I’d have to give major props to the Snickers for knocking these treats outta the park.

Which is great because in the end, all I truly wanted was the damn candy outta my house! Enjoy....

Leftover Candy Cookies

Makes: about 2 dozen

Adapted from: Mountain Mama Cooks


1 stick unsalted butter, softened to room temperature

1/2 C sugar

1/4 C packed light brown sugar

2 tsp pure vanilla extract

1 large egg

1 3/4 C all-purpose flour

1/2 tsp baking soda

1/4 Kosher salt

1 3/4 C chopped up chocolate candy pieces ( M&Ms, Snickers, Reese’s, KitKats, Twix, Milky Way)

  1. Preheat the oven to 350 F. Line 2 cookie sheets with silicone baking mats or coat each with nonstick spray.

  2. In a small bowl, combine the flour, baking soda and salt.

  3. In a large bowl, beat the butter with both the regular sugar and brown sugar until creamy. It will crumble and lump up first but after about 3 minutes, it will become creamy. Creamy is the desired outcome!

  4. Add the vanilla and egg, beat on low speed until just incorporated.

  5. Add the flour mixture and mix on low speed until a dough forms.

  6. Add in the candy pieces and stir well with a wooden spoon or sturdy rubber spatula. Make sure the candy is well distributed.

  7. Roll the dough into about 24 large balls and place 12 on each cookie sheet. The balls are about 1-2 TBS just FYI.

  8. Lighting use your fingertips to push down the cookies a bit before baking.

  9. Bake for 8 minutes. Rotate the cookie sheets and up the heat to 375 F, bake for an additional 5-7 minutes or until lightly golden around the edges.

  10. Let cool on cookie sheet for 5 minutes, remove to wire rack and cool completely.

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