Big, Chewy Crumbl-Style Halloween Candy Cookies
These Halloween Candy Cookies are the perfect way to turn that mountain of leftover candy into something even better. They’re fun, festive, and just the right balance of chewy, chocolatey, and over-the-top. Happy baking, y’all!
Servings: 8 Large Bakery-style Cookies
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)