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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: candy bar cookies, halloween candy recipe, leftover candy recipe, leftover halloween candy cookies
Servings: 36 cookies
Calories: 202kcal
Author: Jennifer Debth
- 1 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour spoon and leveled
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/4 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
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.
Take 5 seconds to . We greatly appreciate it!
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