Mix your favorite Halloween candy into brown butter leftover Halloween candy cookies that can be frozen and then baked whenever you’re craving cookies!
If there's one drawback from Halloween, it's the absolute *ton* of candy we have left over at the end. No matter how hard we try, we always buy more candy than we need. Thankfully, I have the perfect way to use up leftover Halloween candy — brown butter Halloween candy cookies!
A batch of these cookies is the best way to preserve your candy stash. This recipe is delicious and easy to make, and it doesn't require an electric mixer or any special equipment. Simply bake up a batch of brown butter chocolate chip cookies, throw in your favorite Halloween candy, and watch the *magic* happen as they transform into delectable, chewy, and utterly delightful treats! No tricks here!
How to make brown butter leftover Halloween candy cookies
Brown the butter. To make this bewitching cookie recipe, start by browning your butter. In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often until the butter foams, turns golden brown, and smells nutty, about five minutes. Remove the browned butter from the heat and set aside to cool slightly.
Prep the candy. While the brown butter is cooling, chop the candies (all except the M&Ms) into small pieces, so they're about the same size as the M&Ms. For mini pieces, I cut them into quarters, and cut milk duds in half.
Make the dough. In a large bowl, add the brown sugar and the granulated sugar and pour the cooled brown butter over the top; mix to combine. Add the eggs one at a time, followed by the vanilla extract, and stir to combine. Next, add the dry ingredients (flour, baking soda, salt, and cinnamon) and gradually blend with your wet ingredients, stirring until it forms a spellbinding dough.
Time to summon your candy! Gently fold in the M&Ms, chocolate chips, and candy pieces until they are evenly distributed, reserving a few for topping. Scoop out ¼ cup of cookie dough and roll into a ball. Place the cookie balls on the prepared cookie sheet about three inches apart. Press a few extra pieces of chopped candy and candy pieces into the tops of each of the cookie dough balls, and chill for one hour, or up to 24 hours.
Preheat your cauldron (ahem, oven). After chilling the dough, preheat your oven to 350ºF and line two rimmed baking sheets with parchment paper or silicone baking mats. Then bake until the edges start to turn golden brown, about 15 minutes, rotating the pans halfway through.
Bang and cool. Remove the cookies from the oven and bang the pan on the counter to create flat, chewy cookies. Sprinkle the cookies with flaky sea salt right away and let them cool on the baking sheet for five minutes before moving to a cooling rack.
Perfect for sharing or keeping all to yourself
These enchanting cookies are perfect for all occasions. Whether you're planning to bring these yummy cookies to a Halloween party or surprise your coworkers at the office, they're sure to cast a spell on everyone's taste buds.
These Halloween candy cookies are a delightful way to give leftover sweets a bewitching new life. Not only do they solve the problem of what to do with leftover candy, but they also freeze well, so you can enjoy them whenever you're craving something sweet. The best part? You can customize them based on your favorite candies, making every batch a unique and magical experience.
Let the magic unfold in your kitchen as you transform your leftover candies into a treat that everyone will adore. Remember, there's no such thing as too much candy, especially when it's baked into these delightful cookies!
Frequently asked questions
I like to use chocolate pieces but feel free to mix and match your favorite candies — from chocolate bars to candy-coated chocolates. Make sure to them into similar-sized small pieces for an even distribution throughout the cookie dough.
These cookies are best stored in an airtight container at room temperature for up to three days.
Yes — You can store the cookie dough in the refrigerator for up to three days before baking. You can also freeze the baked cookies for up to one month, ensuring you have a stash of magical treats whenever the craving strikes. To read how to freeze unbaked cookie dough, see below.
To freeze cookie dough for easy baking later, place them in a gallon freezer bag and remove as much air as possible (I do this by closing the freezer bag until a small hole is left and then sucking out the air). The cookie dough can be stored in the freezer for up to three months. When you're craving a cookie, simply remove the number of cookie balls you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Then bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges.
Substitutions
- For a gluten-free option, feel free to swap out the all-purpose flour with a gluten-free flour blend.
- If you don’t have chocolate chips on hand, simply add a half cup of more chocolate candy to the cookie dough.
Related recipes
For more delectable desserts, check out these recipes:
- Oreo truffles
- Molten lava cakes for two
- Salted caramel Oreo ice cream
- Brown butter chocolate chip cookies
Before you go...
If you make these cookies and love them, please leave a comment and rate this recipe! I love to hear from you and do my best to respond to every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
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Brown Butter Leftover Halloween Candy Cookies
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 3 dozen cookies 1x
Description
Mix your favorite Halloween candy into brown butter leftover Halloween candy cookies that can be frozen and then baked whenever you’re craving cookies!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 10 mini packets M&Ms
- 30 pieces (about 2 cups) of mini assorted chocolate candy, chopped into small pieces (think Snickers, M&M's, Reese's, Kit Kats, or any of your Halloween favorites!)
- Flaky sea salt for topping
Instructions
- In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often until the butter foams, turns golden brown and smells nutty, about 5 minutes. For more info on how to brown butter, visit THIS POST. Remove from heat and set aside.
- Chop the candies (all except the M&Ms) into small pieces (for mini pieces I cut them into quarters, and cut milk duds in half.
- Line two rimmed baking sheets with parchment paper or silicone baking mats (link).
- In a large bowl, add the sugars and pour the cooled brown butter over the top; mix to combine. Add the eggs, vanilla extract and stir to combine.
- Add the flour, baking soda, salt and cinnamon and stir to combine.
- Stir in the candy pieces reserving a few for topping. Scoop out ¼ cup of dough and roll into a ball. Place the cookie balls on the prepared sheet pan about 3 inches apart and chill for 1 hour and up to 24 hours. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough.
- After chilling the dough, heat oven to 350ºF. Bake until edges start to turn golden, rotating the pans halfway through, about 15 minutes.
- Remove from the oven and bang the pan on the counter to create flat, chewy cookies. Sprinkle cookies with flaky sea salt right away. Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
Note: I like to use candies like Snickers, Reese's minis, 3 Muskateers, Milkyways, Milk Duds, caramels, and Hershey's chocolate bars for this recipe, but you can use your favorites!
Note: To freeze cookie dough for easy baking later, place them in a gallon freezer bag and remove as much air as possible (I do this by closing the freezer bag until a small hole is left and then sucking out the air). Dough can be stored in the freezer for up to 3 months. When you're craving a cookie, simply remove the number of cookie balls you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
One more thing!
This recipe is a part of my cookie collection — check it out!
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