This foolproof cookie recipe works with a wide variety of different chocolate candies, combining their flavors in each mouthwatering chocolatey bite.
25 minutes
12
Egg
Brown Sugar
Salt
Candy
Baking Soda
Vanilla Extract
Flour
Butter
Preheat an oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat. Roughly chop the Halloween candy into small chunks.
To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
Add the egg and vanilla extract and use your hand mixer on low to combine.
Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
Add the chopped candy to your dough and use a rubber spatula to fold to combine. I like to keep a small handful of each out to place on top of the cookie dough once it's formed into cookies.
Form the cookies by scooping 2 heaping tbsp of dough to the baking sheets. Allow room in between for minor spreading. Add the conserved candy on top.
Bake for 8-10 minutes on the top rack. Allow to cool. Enjoy!
You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits!