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Prep time
40 minutes
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Cook time
18 minutes
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Serves
12 cookies
Author Notes
My standard chocolate chip cookie recipe but with a mix of leftover Halloween candy instead. I used a mix of Reese's, Twix, Almond Joy, Hershey's, and KitKat (although... I'd recommend leaving KitKat out as the wafer gets a little chewy after baking). M&M's, Snickers, Milky Way, and Butterfingers would also be great here. —Nea Arentzen
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Ingredients
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1 cup
(226 grams) unsalted butter, softened
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2/3 cup
(142 grams) dark brown sugar
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2/3 cup
(132 grams) granulated white sugar
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2
large eggs
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2 teaspoons
vanilla extract or vanilla bean paste
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2 1/4 cups
(270 grams) all-purpose flour
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1 3/4 teaspoons
Diamond crystal kosher salt
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3/4 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/2 cups
mixed halloween candy of choice, coarsely chopped
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flakey sea salt
Directions
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In a large bowl using an electric mixer, beat together the butter and sugar on medium speed until combined but not too fluffy, about 1 minute. Beat in the eggs one at a time and the vanilla extract until just combined.
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In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Use a spatula or wooden spoon to fold it into the wet ingredients until mostly combined, then add the chopped halloween candy. Mix until combined. Divide the dough into 12 equal cookie dough balls, then place on a parchment-lined baking sheet or plate and chill in the fridge for 30 minutes to 1 hour.
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Preheat the oven to 350ºF/180ºC and line a rimmed baking sheet with parchment paper. Place cookies at least 4 inches apart; bake until golden brown and crispy around the edges, slamming the baking sheet down on the rack halfway through to create slight ripples in the cookies, 15 to 18 minutes. Immediately place a large circular cookie cutter over each cookie and move in circular motion to properly shape cookie into a round circle. Sprinkle with flakey sea salt.
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