What do you do with all that leftover Halloween candy? Better yet, what do you do with all that candy the kids brought home? Rather than be the person who contributes the obvious Halloween candy leftovers (not that there’s anything wrong with that) to the next party, soccer game or troop gathering, bake up these quick and yummy cookies…no one will be any wiser and you will look like a sweet genius. Muwahahahahahaa!
Now, just because I’m calling these Leftover Halloween Candy cookies does not mean they are just for Halloween. I also like to call these PMS cookies. You see, they contain Peanut butter cups, M&m’s, and Snickers – a trifecta of candies sure to heal what ails you when you may be feeling a little bit cranky or crazy. These will give you a nice subtle buzz to take the edge off 🙂 And if you add a bit more caffeine to the mix in the form of a cup of coffee or an ice cold Diet Coke, you might start to feel normal again. I’m just here to help, folks.
A couple of things to keep in mind.
(1) You can add as much as 4c. of candy to the mix. I had a little bit more than a cup of each left over and just dumped it all into the batter. Try using different varieties of candy depending on what you’ve got on hand – get creative!
(2) For this recipe in particular, I find that a silpat or silicone liner is a necessity. I baked one batch with parchment paper and while they turned out okay, they spread out more than I would have liked and were still a little tricky to get off the pan. Whichever you use, just make sure to let your cookies cool almost completely on the pan before removing to a cooling rack – with all that nougat, caramel and such swirling around in there, you may have a sticky mess on your hands if you try and pry them off too early.
Leftover Halloween Candy Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant chocolate pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 c. M&Ms
- 1 c. Snickers, chopped
- 1 c. Peanut butter cups, chopped
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the chopped candy. Chill the dough for at least one hour.
Using rounded spoonfuls, place the dough balls onto cookie sheets lined with parchment paper or a silpat liner. Bake 10-12 minutes until edges are set. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.