Servings
Makes 24 cookies
Total time
30
minutesWe are told that leftover candy is a problem. (We have never had that problem.) At any rate, these fun cookies are a great way to use up Halloween candy. The result is a pan of cookies with all sorts of delicious candy bar textures – rich nougat, crunchy nuts and sweet caramel. The best part? You get to extend Spooky Season for a few more days!
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1.5 tsp Baker’s Salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp Tahitian Cookie Vanilla
2 cups chopped candy bars
Instructions
- Cut the candy bars into small cubes and bits about triple the size of a chocolate chip. Measure the cut up bits into a measuring cup – you need two cups of cut up candy bar bits.
- Preheat oven to 350°F. Combine the flour, baking soda and salt. Set aside.
- Beat butter, granulated sugar, brown sugar and extract in the bowl of a stand mixer with the paddle attachment. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Beat in the candy pieces on low just until combined.
- Drop by rounded tablespoon onto parchment-lined half sheet pans – 12 cookies per sheet pan. Bake for 9-11 mins or until golden brown at the edges.
- Allow to cool on the sheet pans until stable enough to handle. Then move to racks to cool completely.
