We 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!
Time: 30 min
Makes 24 cookiesRating
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Loading...| 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 |
| 1. | 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. |
| 2. | Preheat oven to 350°F. Combine the flour, baking soda and salt. Set aside. |
| 3. | 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. |
| 4. | Gradually beat in flour mixture. Beat in the candy pieces on low just until combined. |
| 5. | 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. |
| 6. | Allow to cool on the sheet pans until stable enough to handle. Then move to racks to cool completely. |
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