A recipe I found online about a decade ago, to use up leftover Halloween candy. I make these if I ever have M&M’s in the house!
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cookies
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Ingredients
- 8 tablespoons unsalted butter softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanillla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 1 cup semi sweet chocolate chunks or use chocolate chips in a pinch
- assorted leftover Halloween candy I use M&M's (see notes)
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Beat in baking soda and salt. Add flour and stir until it is mixed in.
- Stir chocolate chunks into the dough. Cut candy bars into small pieces and stir some of the pieces into the dough. (See notes, I stir these by hand and almost always just use M&M's. This dough is very thick!)
- Scoop 1/4 cups of dough onto cookie sheet and flatten slightly into mounds. (See notes: I use a cookie scoop so I get smaller cookies). Leave about 3 inches between cookies because they will spread as they bake. Press remaining candy (decoratively) into cookie mounds (optional).
- Bake 14-16 minutes (see notes, I bake less), or until cookies are almost set. Do not overbake; centers should be slightly soft. Cool on baking sheet for about 7 minutes before transferring to a cooling rack.
- Makes 12 cookies (if you use the 1/4 cup measure, see my notes)
Recipe Notes
Stacy's Notes - I've been making these for about 10 years. I first found this recipe online at a blog, when I was searching for something to do with leftover Halloween candy. The author of this recipe (Anna Ginsberg) said she had used Kit Kats (did not work), Twix (did not work, melted too much), Snickers (she said worked ok) and M&M's. She suggested trying Milky Ways or Rolo's, but I have only ever used M&M's. 🙂
- If I'm making these for the two of us, I make the recipe as written. It should yield 12 large cookies or 16-20 smaller cookies. If I'm taking these anywhere, I double the recipe.
- Be sure to take your butter out early in the day, to give it time to soften
- I don't use a 1/4 measure to scoop out the dough. I use my smaller cookie scoop and usually end up with 16-20 smaller cookies
- In my oven, probably since I am baking smaller cookies, these only take 13-14 minutes, so start checking at 12 minutes
- Try to leave the dough mounded and thick, since these spread a lot
- I bake on a Silpat lined sheet or parchment paper.
Enjoy!
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