Candy Bar Cookies Recipe

how to make cookies with leftover candy. candy bar cookies

5 from 1 vote

These candy bar cookies are your answer to what to do with leftover Halloween candy. They’re soft, chewy, and taste great with all sorts of combinations of sweet treats.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: people

Calories: 298kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs room temperature
2 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cups chocolate chips
2 cups candy bars (Snickers, Heath, Butterfinger, Reeses, etc) cut into 1/3" pieces

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla extract and salt and mix on low to combine.
In a separate bowl, whisk together the baking powder, baking soda and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until combined, scraping the bottom and the sides of the bowl as necessary.
Add the chocolate chips and cut up candy bars and mix on low just until combined. Do not overmix!
Using a small ice cream scoop, or a spoon, scoop 1½" balls and place onto an ungreased or parchment lined baking sheet.
Bake in a preheated 350 degree oven for 9-11 minutes, or until lightly golden brown and set around the edges.
Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.

Freezing Cookie Dough: Make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes before transferring to freezer bags and storing for up to 3 months. To bake, pull the cookies out onto a parchment-lined baking sheet bake as directed, adding an extra minute or two to the total time.

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