These Candy Bar Cookies are soft, chewy, and full of all your favorite candy bars! This easy cookie recipe is perfect for any occasion.
Are you looking for a way to use up leftover Halloween candy? These Leftover Halloween Candy Cookies are the perfect way to use up the leftover treats. So, clean out that candy bowl and get ready to dive into a soft and chewy cookie.
Why I Love This Recipe
- These cookies are easy to make.
- You only need simple ingredients that are easy to find at your local store and are budget-friendly.
- A great way to use up excess candy.
If you love chocolate cookies like this then next time check out this Double Chocolate Galaxy Cookies recipe.
Ingredients
These Candy Bar Cookies only require a few simple ingredients that you most likely already have on hand in your pantry. As always you can find the full list of ingredients and the amounts required for this recipe in the recipe card below.
- All-purpose flour – make sure that you use all-purpose flour for these cookies.
- Brown sugar – I used dark brown sugar for this recipe however if you only have light brown sugar on hand you can use it instead.
- Candy bars – You can use your favorite candy bars in this cookie recipe. However, I’ve found that Snickers, Reese’s, and M&M’s work best.
Variations
Here are a few variations that you can use to personalize these delicious cookies.
Chocolate: If you don’t have leftover candy on hand, you can use chopped chocolate or even chocolate chips instead.
Candy Corn: Candy corn can be added to the chopped candy if you want to make these cookies a little more festive for fall or Halloween.
Oreos: Instead of candy you can use chopped up Oreo cookies instead.
Equipment
- cookie sheets – I like to use an airbake cookie sheet because I get evenly cooked cookies every time.
- mixer – you can use a stand mixer or a hand mixer for this recipe.
How to Make Candy Bar Cookies
Making this leftover Halloween cookie recipe is so easy. Just follow the instructions below and you will have a chocolate-filled cookie that your family will love in no time at all.
- Preheat the oven to 375 degrees Fahrenheit And, then line a cookie sheet with parchment paper, set aside.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually mix in flour mixture.
- Fold in chopped candy until well dispersed.
- Use a medium cookie scoop to scoop dough onto parchment paper, about 2 inches apart.
- Bake for 9-11 minutes, until golden brown.
- Cool on a wire rack and enjoy!
Serving Suggestions
These cookies are delicious and served on their own, but you can also pair them with these Air Fryer Pretzel Dogs for an easy meal or with a mug of this Espresso Peppermint Hot Chocolate.
Pro Tips
Here are a few tips to make sure that your cookies turn out perfectly every time that you make them.
- Instead of parchment paper, you can also use a silicone baking mat to line your baking sheet. You could also use nonstick cooking spray to prepare your baking sheets.
- If you don’t have a cookie scoop and want your cookies to be evenly sized you can weigh them with a kitchen scale. Weigh out two ounces of dough for each cookie dough ball.
- You can also press more chopped candy onto the top of the cookies before you bake them if you want a decorative touch.
- If you decide to freeze these cookies, just note that the chocolate may turn gray. This is called “bloom” and the chocolate is perfectly edible.
Storage
Leftover cookies can be stored in an airtight container for up to five days. Do not store these cookies in the fridge, and be sure to keep them away from heat sources.
You can also freeze the cookies baked or unbaked for up to three months in a freezer-safe container. For baked cookies thaw on the counter for one or two hours or until they warm up.
Thaw frozen cookie dough in the fridge overnight or you can bake directly from frozen by adding an additional two or three minutes to the cooking time.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
You can use any type of candy bar that you have on hand. I’ve found that Snickers, Reese’s, 3 Musketeers, Hershey’s, and Twix work best.
The cocoa butter or fat in the chocolate is what causes the chocolate to change colors with temperature changes.
Yes, white chocolate will work just as well as milk or dark chocolate in this recipe.
More Cookie Recipes
If you like cookies, give these recipes a try:
Don’t forget to pin this recipe so that you can make it later! If you enjoy this recipe I would appreciate it if you would leave me a review!
Candy Bar Cookies
Equipment
- baking sheets or cookie sheets
- hand mixer
- mixing bowls
- cookie sccop
Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon Baking soda
- 1 teaspon Salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon Vanilla extract
- 2 large eggs
- 2 cups Candy bars chopped (candy bars, Reeses, M&Ms work best)
Instructions
- Preheat oven to 375 degrees fahrenheit
- Line a cookie sheet with parchment paper, set aside
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually mix in flour mixture.
- Fold in chopped candy until well dispersed.
- Use a medium cookie scoop to scoop dough onto parchment paper, about 2 inches apart.
- Bake for 9-11 minutes, until golden brown.
- Cool on a wire rack and enjoy!
Notes
- Instead of parchment paper, you can also use a silicone baking mat to line your baking sheet. You could also use nonstick cooking spray to prepare your baking sheets.
- If you don’t have a cookie scoop and want your cookies to be evenly sized you can weigh them with a kitchen scale. Weigh out two ounces of dough for each cookie dough ball.
- You can also press more chopped candy onto the top of the cookies before you bake them if you want a decorative touch.
- If you decide to freeze these cookies, just note that the chocolate may turn gray. This is called “bloom” and the chocolate is perfectly edible.
You don’t have butter listed in your ingredients.
Oh my! Thank you for catching my mistake! Not sure how I left that out! It’s the most important part! You will one cup or two sticks of butter for this recipe.