What To Do With All That Leftover Halloween Candy?

It happens every year – we stock up on Halloween candy for the trick-or-treaters, and before we know it, we’re left with enough candy to last us till Thanksgiving! Maybe you bought a bit too much (thanks, Costco), or maybe the trick-or-treating was cut short by unexpected weather, like the storm that rolled through Lafayette/Acadiana last night. Or perhaps your kids’ adorable costumes earned them an over overabundance of candy in their Halloween buckets.

Halloween Candy Cookies

If you’ve got a stash of Halloween candy that you’re not sure what to do with, here is the perfect solution. This recipe takes that extra candy and turns it into something even better than your typical chocolate chip cookies. Caramel swirls, just the right amount of salty crunch, and plenty of chocolate. Ready to make some Halloween Magic? Preheat that oven now and let's get that started!

Ingredients

• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla extract or paste
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• About 2 cups of various Halloween candy, cut into small pieces (M&Ms, Milky Way, Reese’s, Snickers, etc.) – feel free to add pretzel pieces for an extra crunch...but remember...NO CANDY CORN ALLOWED. 
• Flaky sea salt, to top

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Brown the butter: In a medium saucepan, melt butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Remove from heat once it smells nutty. Cool for a few minutes – be careful not to let it burn!
3. In a stand mixer, combine the butter and sugars and beat on medium-high speed for 3-5 minutes until light and fluffy.
4. Add eggs one at a time, mixing between each addition, then add the vanilla.
5. Add flour, baking soda, and salt and stir on medium-low until a dough forms.
6. Fold the candy pieces into the dough until just combined, being careful not to overmix. Chill the dough in the fridge for 30 minutes to 24 hours (if you’re short on time, you can skip this step, but it helps the cookies bake more evenly).
7. Scoop the dough onto the baking sheet and top each ball with extra candy or chocolate chips if desired.
8. Bake for 12 minutes or until lightly golden.
9. After removing from the oven, Top with a sprinkle of flaky sea salt, and enjoy!

A Post Halloween Tradition

These cookies are a fun, tasty way to put all that Halloween candy to good use – perfect for sharing or just savoring the taste of the season. Get family or friends involved in the baking, and make it a sweet memory you’ll look forward to every year. Don’t be surprised if this becomes your new November 1st tradition! 

We’re planning to make a few batches at the Bacque household this weekend, and I’ll report back with the results – if I can snap a picture before they all disappear!