Leftover Halloween Candy Cookies Food

LEFTOVER HALLOWEEN CANDY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Chop 2.5 worth of Halloween chocolate candies. Pick your favorites- M&M's, Snicker's and Reeses work well. Set to the side.
• In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
• Add the vanilla extract and eggs. Beat again.
• Add salt.
• Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
• Fold in Halloween candy.
• Use non-stick spray on the baking sheet.
• Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
• Bake for 10 minutes.
• Let cool on a cooling rack.

LEFTOVER HALLOWEEN CANDY COOKIES

Steps:

• Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.
• Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.
• Chill dough in the refrigerator until it can be easily scooped, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.
• Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.

LEFTOVER HALLOWEEN CANDY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
• Cream butter and sugars together.
• Beat in eggs one at a time until smooth.
• Add vanilla.
• Mix in baking soda and flour.
• Stir in remaining ingredients with a spoon.
• Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
• Bake 8 to 10 minutes.
• Watch carefully as melted candy may burn.
• Cool 5 minutes on cookie sheets before removing to wire rack.

HALLOWEEN LEFTOVER COOKIES

Steps:

• Kick the tires and light the fires to 350 degrees.
• In a mixing bowl, cream together your butter and sugars.
• Once those are light and fluffy, beat in the eggs and vanilla, again until it's light, airy and completely combined.
• Take the flour and mix the baking soda in, then add to the bowl.
• Mix on low speed until the dry ingredients are blended in.
• Add in the oats, mixing until they are through the dough.
• Take your Halloween candies and mix them in by hand.
• Line your cookie sheets with parchment paper.
• Take a golf ball sized scoop and roll into a ball. Then flatten them either between your palms or on the cookie sheets. Fit six to a sheet. Or, if you choose to do larger ones, space accordingly. You must flatten them to achieve the flat yet chewy goodness you see in the photo.
• Bake in the 350 degree oven for 7-8 minutes, watch them carefully, then pull them out when they look browned. They might be a little "soft in the middle" good! Cool them on the sheets completely.

LEFTOVER CANDY COOKIES

Steps:

• Make the dough: In a medium mixing bowl, whisk together melted butter and the sugars until well combined. Add the egg, egg yolk, and vanilla and whisk until just incorporated. Add the flours, starch, baking soda, and salt and stir, scraping the bowl, until everything is well incorporated. Cut your candy into chunks and stir it into the dough.
• Chill: Chill the dough, covered with a clean kitchen towel, for 1 hour in the freezer or 2 hours in the fridge - this is important in preventing the cookies from spreading like crazy when baked. Don't skip this step!
• Bake: Preheat your oven to 325° F. Let the cookie dough sit out for a few minutes if it's too hard to scoop. Line a cookie sheet with parchment paper. Scoop cookies into oversized tablespoons - building the cookie dough balls upward not outward. Bake for 9-11 minutes, or until they just barely look done. Don't overbake! They'll set up as they cool on the cookie sheet.
• Serve + Store: Let cool on cookie sheet a 5 minutes, then serve warm or transfer to a cooling rack to cool completely. Store leftovers in an airtight container for up to 5 days.
• Make ahead tip: Cookie dough can be made ahead a day ahead, scooped into balls, and then chilled in the fridge in an airtight container. (The dough will be hard to scoop if you don't do it before the longer chill.)Unbaked cookie dough balls can be frozen for up to 3 months. Bake frozen cookie dough balls for the same amount of time, or add an extra minute if needed - don't thaw them first.

LEFTOVER HALLOWEEN CANDY COOKIE BARS

Steps:

• Preheat oven to 350F. Line a 13x9x2-inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Coat foil with cooking spray, set aside.
• In a medium bowl combine flour, baking soda, and salt. Set aside.
• In a large bowl beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extract. Stir in dry ingredients and candy-coated pieces until combined.
• Pat dough into the bottom of the prepared pan. Lightly press remaining candy on top of the dough.
• Bake about 30 minutes or until edges are browned and center is set. Cool completely in pan on a wire rack. Use foil to lift uncut bars from pan. Remove foil and cut into bars.

LEFTOVER CANDY COOKIES

Steps:

• Preheat the oven to 350F. In a bowl, mix together cake mix, eggs and oil. Mix until fully combined. Stir in 3/4 cup of the chopped candies. Drop 2 tablespoon sized cookie dough balls onto a prepared baking sheet, spacing each cookie about 2 inches apart. Press the rest of the chopped candy bits into the tops of the cookie dough. Bake in a preheated oven for 10 minutes. Remove cookies from the oven and let cool on a wire cooling rack.

LEFTOVER HALLOWEEN CANDY COOKIES

Steps:

• First start by preheating the oven to 350F, then line your baking sheet with parchment paper and set aside.
• In a medium bowl add in the flour, cornstarch, baking soda, and salt, and whisk until incorporated then set aside.
• In a stand mixer bowl, using a paddle attachment cream together the butter and both the brown sugar and the granulated sugar on medium high speed or until the mixture becomes light and fluffy. You can also do this using a hand mixer!
• Add in the egg, water and vanilla and mix just until combined, 30 seconds- 1 minute.
• Add in the dry ingredients to the butter mixture and beat on medium low speed just until combined. Do not over mix the cookie dough! At this stage add in the cup and a half of leftover halloween candy and fold.
• Using an ice cream scooper, shape the dough into 10 equally sized balls, and place them on the parchment covered baking sheet. Chill in the fridge for 10-15 minutes. ( this will keep the cookies from spreading too much and turning flat when you bake them! )
• Bake the cookies for 12-14 minutes of until the edges are set. The center of the cookie might look a bit undercooked but don't worry The heat will continue baking it when you pull it out of the oven.
• Let the cookie cool down on the baking sheet for 5-10 minutes before transferring them to a cooling rack to finish cooling. Enjoy!