email this pageHalloween Candy Cookies
Mark Boughton Photography; styling by Teresa Blackburn
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Chop leftover Halloween candies and tuck the pieces into cookie dough in lieu of chocolate chips. Almost any candy will work—Butterfingers, Heath Bars, Milky Ways, Snickers, Kit Kats, M&Ms and even Twizzlers, gum drops, and jelly beans.
Ingredients
Ingredients
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bits
(such as Butterfingers, Baby
Ruths, Heath Bars, Reese’s
Peanut Butter Cups, Twizzlers,
jelly beans, M&Ms, Lifesavers)
Instructions
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bits
(such as Butterfingers, Baby
Ruths, Heath Bars, Reese’s
Peanut Butter Cups, Twizzlers,
jelly beans, M&Ms, Lifesavers)
1. Preheat oven to 350F.
2. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
3. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen cookies.
Relish Halloween, Oct. 2009.
Nutritional Information
2. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
3. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen cookies.
Relish Halloween, Oct. 2009.
Per cookie (using jelly beans): 100 calories, 4g fat, 20mg chol., 1g prot., 17g carbs., 0g fiber, 120mg sodium.
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