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Leftover Candy Bar Cookies

Wondering what to do with all that leftover Halloween candy? Re-purpose it into these easy leftover candy bar cookies!

Leftover candy bar cookies in a stack on a white plate.

Every year without fail, I end up getting sucked into the vortex that is the Target clearance Halloween candy aisle. Or aisles, in which case the danger increases exponentially.

Target clearance is a fearsome beast at any normal time, but cooler temps, the arrival of the holidays, and the inevitable nostalgia of candy bars make it utterly destructive.

Or, maybe you simply bought too much for your neighborhood trick-or-treaters.

Leftover candy bar cookies in a stack on a white plate.

What to do with leftover candy?

1 – Throw it away. You Scrooge you.

2 – Bring it to work. Undoubtedly, no one else will think of this.

3 – Pack it in your children’s lunches with a silent prayer that their dentist may never know.

4 – Chop it on up and make these cookies.

5 – Eat these cookies.

6 – Go back to Target and buy more candy. It’s 50% off now.

Leftover candy bar cookies in a stack on a white plate.

Leftover Candy Bar Cookies

This simple recipe for leftover candy bar cookies can be adapted to use your favorite chocolate-based candy bars. I used Butterfinger bars.

Chopped candy bars in a glass bowl.

This recipe creates thin and chewy cookies, which I love. If you are more in the soft&chewy or large&cakey camp you might prefer a different recipe. But really, an already-chewy cookie dough paired with the chewiness of oven-melted chocolate bars? Yumtown.

Chopped candy bar pieces added to a bowl of cookie dough.
Leftover candy bar cookies in a stack on a white plate.

Leftover Candy Bar Cookies

Wondering what to do with all that leftover Halloween candy? Re-purpose it into these easy leftover candy bar cookies!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 stick unsalted butter (8 tablespoons)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cup candy bars chopped (I used Butterfinger bars, see notes)

Instructions
 

  • Preheat oven to 325° F and line two baking trays with parchment paper.
  • In a large bowl, melt butter. Mix in white sugar and brown sugar until combined. Crack egg into a small bowl, lightly beat, and
    stir into butter and sugar mixture. Add vanilla extract to the mixture and stir until combined. 
  • In a medium bowl, whisk together flour, baking powder, and salt. Pour the flour mixture into the butter mixture and
    fold together gently until combined. Don’t over-mix. Add chopped candy bar pieces and fold them in gently.
  • Scoop out 24 rounded tablespoons of cookie dough and arrange 3” apart on your parchment-lined baking trays. If your trays are on the small side, you might opt to bake in three batches, to avoid cookies blending together in the oven. Bake one sheet at a time for 12-14 minutes or
    until the edges of the cookies are just beginning to turn golden. You want to remove them from the oven early enough that they stay chewy.
  • Let cookies cool on the baking tray for 5 minutes and then carefully transfer to a cooling rack to finish cooling.

Notes

I used chopped Butterfinger bars to make these cookies. I found that 10 fun size bars (7 oz) created about 1 and 1/3 cups of chopped candy. I wouldn’t add more than that, but you could certainly add less if you prefer.
Try this recipe with any of your favorite chocolate-based candy bars.
This recipe creates thin and chewy cookies, which I love. If you are more in the soft&chewy or large&cakey camp you may prefer a different recipe. This is important stuff guys!

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