| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 20 cookies |
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 20 cookies |
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup packed light brown sugar
- 1 1/2 sticks (12 tablespoons) salted butter, melted then cooled slightly
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large whole egg
- 1 large egg yolk
- 2 cups chopped leftover Halloween candy, such as Reese’s Peanut Butter Cups, Snickers, M and Ms and Butterfingers
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Mix the flour, baking soda and salt in a large bowl. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.
- Using a 4-ounce ice cream scoop, plop out 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, 14 to 17 minutes. Let cool for 15 minutes on a wire rack.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 280 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 3 g |
| Cholesterol | 40 mg |
| Sodium | 145 mg |
| Serving Size | 1 of 20 servings |
| Calories | 280 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 3 g |
| Cholesterol | 40 mg |
| Sodium | 145 mg |
Reviews
So easy. My go-to recipe for cookies. I will have fun changing it up as I go. Thank you so much Jeff. ❣️
I love this recipe. I make these cookies any time i have leftover nuts, candy, crasins. It’s a really good base recipe for really any add ins.
These cookies are awesome! I have made them several times after every holiday with mass amounts of candy and they go quickly! I am making them again today since I have a mixed bag of M&M mars and Reeses (my favorite). And if I run low on candy bars, I add in chocolate chips for the right chocolate ratio.
Thank you, Jeff Mauro!! These cookies are SO good. These are the kind of cookies you buy from an awesome bakery when you’re traveling in a cool town on vacation and you eat them when you get home and wish you had bought more or knew how to make them. This recipe is crazy simple, and fun because you can use whatever candy you have in your house. I used semi chocolate chips, mini M&Ms, mini marshmallows that I chopped up, and a solid milk chocolate pumpkin that I cut into chunks. These might be the best cookies I’ve ever made. Thanks for the fantastic recipe.
Great recipe! I used all different types of leftover Halloween chocolates. My husband said it is the best cookie he’s ever had.
I make these every year since I saw Jeff make them on the kitchen! Everyone loves them and waits for a batch after Halloween! Thanks
I’ve made these for years and are a family favorite!
I used the base of this recipe and used just chopped up butterfingers and it turned out delicious. Family and coworkers raved about it and asked me when I can make more! Can’t wait to try it out with other candies like snickers and babe Ruth’s. Thank you!!
By the time I found this recipe the only Halloween candy left was plain mm’s. But, the cookie base for this recipe is fantastic. It will be my goto for all my “stuff” cookies. I cannot wait to experiment with various candy, nuts, and dried fruit combinations. I did go Bobby Flay and add a smidge extra vanilla to mine.
Delicious cookie base, and adding the leftover Halloween candy was brilliant. These are a huge hit and I pulled them out right at 15 minutes and they are the perfect texture!