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Author Notes: I stared at this year's bowl of my kids' trick or treat loot and thought, face it...you're going to munch on the leftover candy anyway. Might as well do it in cookie form! The cookie dough base is from a recipe on Smitten Kitchen, modified by me to include the sprinkling of sea salt, and of course, all the candy! —cheesypennies
Makes about 30 cookies
- 2 cups flour
- 1/2 teaspoon salt (generous)
- 1/2 teaspoon baking soda (scant)
- 3/4 cup butter, melted
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 1 1/2 cups (or more) chopped assorted candy bars
- Sea salt, for sprinkling
- Preheat the oven to 350F, and line your cookie sheet with a silicon baking mat or parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In a larger bowl, using an electric mixer, cream melted butter, brown sugar and white sugar until well blended.
- Add the egg, egg yolk, and vanilla, and blend until smooth.
- Mix in the dry ingredients at low speed just until combined.
- Stir in the chopped candy by hand. Have fun with the mix! I used Twix Bars, Reese's peanut butter cups, Kit Kats, M&Ms, Snickers, Baby Ruth, and Heath bars!
- Using your hands, form cookies into round discs about 2 inches in diameter and 1/2 inch thick. Place a few inches apart on the prepared cookie sheets. Sprinkle each cookie lightly with a few grains of sea salt.
- If you can spare the time, cover the cookies lightly with plastic wrap and allow to rest in a cool place for an hour or so before baking. Otherwise, bake away!
- Bake for 11-12 minutes, or until golden brown. Don't worry if some of the candy oozes out as the cookies bake. The caramelized bits that creates are delicious! Cool on the sheet for a few minutes, then remove to a baking rack to cool completely.
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