Big, Chewy Crumbl-Style Halloween Candy Cookies
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Instead of sneaking candy bars from the bowl every time you walk past, bake up a batch of these Halloween Candy Cookies!
Bringing The Bakery To Your Home
If you’ve got a pile of leftover Halloween candy staring you down, I’ve got the perfect recipe for you.
These cookies take everything you love about a classic chocolate chip cookie and crank it up for Halloween. They bake up thick and soft, with golden-brown edges and gooey centers that’ll make it hard to stop at just one.
The real magic, though, comes from the candy: one bite might give you a hit of peanut butter from a Reese’s, the next could have caramel from a Snickers, and then maybe a little crunch from a Kit Kat. Every cookie’s a surprise, and the best part is you can toss in whatever mix of candy your family loves most!
If you’re a one-candy-at-a-time type, you can also check out this Old-Fashioned M&M Cookie recipe!
Ingredients You’ll Need
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Chopped leftover Halloween candy (Snickers, Twix, KitKat, Reese’s, M&M’s, etc.)
- Optional: 1 extra cup chopped candy to top cookies
Tips for the Best Cookies
- Use parchment paper. It keeps the bottoms from over-browning and makes cleanup a breeze.
- Chill the candy. Freeze softer candies (like Reese’s or Milky Way) for 10 minutes before chopping to prevent sticky messes.
- Don’t skip the cool time. These are BIG cookies, and letting them sit on the pan helps the centers finish baking without drying out.
- Make them smaller. If you want more than 8 cookies, use a medium cookie scoop for smaller portions and adjust bake time down by a few minutes.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps the cookies bake evenly and keeps cleanup easy.
2. Cream the Wet Ingredients
In a large mixing bowl (or with a stand mixer), beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla, then mix until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Don’t overmix here, as too much mixing can make your cookies tough!
4. Add the Candy
Gently fold in your chopped Halloween candy. If you’re adding chocolate chips too, this is the time to stir them in.
5. Shape the Cookies
Scoop the dough into 8 large portions, about ½ cup each. Roll into balls, then gently flatten into thick disks. Place on the prepared baking sheets, leaving about 3 inches of space between cookies.
6. Bake
Bake for 13–15 minutes, until the edges are golden brown but the centers look just set. They’ll continue to firm up as they cool.
7. Cool & Top
Let the cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack. For extra bakery-style flair, press a few more candy pieces on top while the cookies are still warm.
Storage Instructions
If you somehow end up with leftovers (I praise your self-control!), store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a freezer bag for up to 2 months. Just thaw at room temp or rewarm in a 300°F oven for a few minutes until soft again.
Frequently Asked Questions
Yep! That’s the fun part. Reese’s peanut butter cups, Kit Kats, M&M’s, Snickers, Twix; use whatever you’ve got leftover. The variety of candy pieces makes every cookie unique. You can get even more festive and make White Chocolate Candy Corn Cookies!
Add an extra egg yolk to the dough for a richer, chewier texture. And if you can’t get enough chewy cookie goodness, you’ll love our Monster Cookies recipe, too.
Yes! Spread the dough into a parchment-lined 9×13 pan and bake at 350°F for about 25–28 minutes, until the edges are set and the center is slightly soft.
Ingredients
- ¾ cup 1 ½ sticks unsalted butter, softened
- 1 cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 1 ½ cups chopped leftover Halloween candy Snickers, Twix, KitKat, Reese’s, M&M’s, etc.
- Optional: 1 extra cup chopped candy to top cookies
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, using a hand or stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add egg and vanilla: Mix until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add gradually to the wet mix, mixing until just combined.
- Gently fold in chopped candies and chocolate chips. For softer candies (like Reese’s), freeze 10 minutes before chopping.
- Divide the dough into 8 equal portions (about ½ cup dough). Roll into balls, then slightly flatten into thick disks. Place 3 inches apart. (Optional: place extra chopped candies on top of cookie dough before baking)
- Bake 13–15 minutes, until edges are golden brown but centers look just set (they’ll finish setting as they cool).
- Let rest on the baking sheet for 10 minutes before moving to a rack. (Optional: When cookies are removed from the oven, press chopped candies on top for a chunkier look)
