What should you do with all your kids Halloween candy or that left over Halloween candy that you didn’t hand out?!? Make Halloween Candy Cookies of course!
These cookies have everything but the kitchen sink in them and they are so good! You can use any candy you want. Just throw it all in to make these delicious Halloween candy cookies. On top of all the candy you add peanut butter and oatmeal. My on my! Yummy!
I used Twix, Snickers, Reese’s and Sixlets. I grew up on Sixlets and they are my favorite candies. All my friends know this and when they find a good deal they snag them for me. (Check out the dollar store if you like Sixlets). I have great friends that care about my Sixlets addiction. M&M’s work great in the Halloween Candy Cookies. Each bite is different and you won’t regret making these fun cookies. People will come back for second and thirds! Enjoy!
Halloween Candy Cookies
Ingredients
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg room temperature
- ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ cups old-fashioned oats
- 2 cup of assorted candies (use more if you want)
Instructions
Instructions
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Preheat oven to 350º degrees (F). Prepare the cookie sheet with parchment paper, a silicone mat or spray the pan with non-stick spray.
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Chop candy into small pieces.
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In a stand mixer use the paddle attachment Cream together the butter, peanut butter and brown sugar until light and fluffy, about 2-3 minutes.
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Add in the egg on low speed.
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In a separate bowl, sift together flour, baking soda, cornstarch, baking powder, and salt.
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Slowly add the flour mixture to the wet ingredients and mix until just combined.
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Stir in the oats and all candies by hand.
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Using a cookie scoop (2-3 tablespoons), scoop out cookie dough into balls. Place on baking sheet. I placed 12 on each sheet.
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Bake the cookies for 8-10 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
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Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
