Do you have lots of leftover Halloween candy lying around? Then we have the solution for you: leftover candy cookies. Just grab a handful or two of your favourite chocolate bars and whip up a batch of these gooey, delicious cookies.
Leftover Candy Cookies
What you need:
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 tsp (3 g) baking soda
- 1/8 tsp (1 g) salt
- 1 cup (225 g) unsalted butter
- 1 cup (215 g) Redpath Golden Yellow Sugar, packed
- 3/4 cup (150 g) Redpath Granulated Sugar
- 1 tsp (5 mL) vanilla extract
- 2 cups (approx 225 g) chopped candy and chocolate bars
How to prepare:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, beat the butter until light and fluffy. Add the sugars and vanilla and cream together until smooth.
3. Beat in the eggs, one at a time, until thoroughly incorporated.
4. In a separate medium-sized bowl, whisk together the flour, baking soda, and salt. Stir the flour mixture into the sugar mixture until combined.
6. Chop the candy and add to the cookie dough. Stir in.
7. Shape cookie dough into walnut-sized balls and place on the parchment lined baking sheet, about 1 inch apart. Bake until lightly browned in the middle, rotating the pan halfway through baking, about 10 – 12 minutes. If you prefer chewier cookies, err on the side of underbaking. Note: You can also store the cookie dough in the fridge or freezer, shaped into logs and wrapped in plastic. Simply slice into rounds and bake straight away. The dough can be refrigerated for up to 1 week and frozen for up to 1 month.
8. Let cookies cool on baking sheet until firm enough to transfer to a cooling rack. Let cool completely and store in an airtight container for up to 4 days.