Candy Cookies
These Candy Cookies are the BEST way to use up leftover candy bars from Halloween or any festive holiday! They're chewy, ooey-gooey, and can be baked from fresh or frozen.
Servings: 36 cookies
Calories: 202kcal
Ingredients
- 1 cup unsalted butter melted
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups all purpose flour spoon and leveled
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 cups chopped halloween candy I used 7 mini pieces/packages each: M&Ms (don’t chop), Reese’s, Twix, Kit Kat, 3 Musketeers, Heath, Whoppers, Snickers, Milky Way
Instructions
- Place butter, brown sugar, and granulated sugar into a large bowl, then whisk until smooth.
- Whisk in eggs and vanilla until combined.
- Fold in flour, instant pudding, salt, baking powder, and baking soda until incorporated, then stir in the chopped candy.
- Line 4 baking sheets with silicone baking mats.
- Use a large cookie scoop to scoop out 36 dough balls — place 9 onto each prepared baking sheet.
- Optional - chill in the fridge for 30 minutes. This helps the cookies from spreading.
- Preheat oven to 350 degrees F, then baked the chilled dough balls for 12-15 minutes.
- Cool slightly, then transfer to a wire cooling rack to finish cooling.
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Notes
See How to Freeze Cookie Dough if you don’t want to bake all your cookies right away.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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