What should I do with left-over Halloween Candy? Make Halloween Candy Cookies
I love this time of year!! So many treats and so much chocolate in excess. My kids work hard for their Halloween candy and here is a great way to use up a bit of their Halloween Candy. When the kids have had their fill of the good stuff, set aside m&ms, snickers, heath bars, hershey’s milk chocolate or even baby ruth bars for these delectable cookies. And don’t worry, they are “heathy” with over 2 cups of whole grains. 😉
Halloween Candy Cookies
- 2 sticks of butter* softened to room temperature, about 65 degrees
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups Oatmeal
- 2 cups Halloween Candy Chocolate* or chocolate chips to make 2 cups total.
- *We like to use Hershey’s chocolate, snickers, m&ms, heath bars or baby ruths.
Cream butter with sugars. Add eggs, one at a time. Add vanilla, scrape bowl well and continue mixing. In a separate bowl whisk together flour, oatmeal, baking soda, and salt. Add the dry ingredients one cup at a time to the wet ingredients. Scrape bowl as you go. Add the Halloween Candy chocolate and mix gently until combined. Use only chocolate candy that will bake well. Form dough balls and chill dough for 1-2 hrs or place in the freezer to use later. Bake at 375, 8-12 minutes, or until edges are golden brown. Allow cookies to cool on the cookie sheet for at least 10 minutes then transfer to a cooking rack. Turn the pan once during baking.
Here is the candy we are using today. YUM!! Keep reading for tips on what to do will all that left-over Halloween Candy.
Cream together butter and sugar until light and fluffy.
Add the eggs, one at a time and scrape down the bowl. Gross picture.
Add the vanilla and yes this picture is so necessary. Scrape down the bowl.
In a separate bow, whisk together flower, oats, baking soda and salt.
Add the dry ingredients, one cup at a time and mix slowly. The dough will be rather thick.
Add the Halloween Candy mix. YUM!!! Mix on low so that don’t destroy that lovely candy coating on the m&ms.
Form the dough into a ball shape. We used our favorite medium sized ice cream scoop for these. Chill dough. Bake at 375 for 8-12 minutes. Enjoy!!
Unfortunately we have devoured all of the Halloween candy in our house. These look really good, I might have to go buy me some more candy.:)
Buy some when the Christmas candy goes on sale… except we are all usually so sick of treats by then.
I always save the sprees, skittles, twizzlers, etc for our colorful gingerbread house decorations. These cookies look great. I will try this (except only using the peanut-free candies).
I forgot about the gingerbread house. Life is so crazy right now!!!
Suz. Seriously. When did you become such a good cook? We could have saved so many trips to Wendy’s if you would have been cooking for us!! Love the blog.