Can I use any type of leftover candy?

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.

How can you store these cookies?

These cookies are best stored in an airtight container at room temperature for up to three days.

Can I make these cookies in advance?

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.

Do these cookies freeze well?

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.

Brown Butter Leftover Halloween Candy Cookies

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

Units Scale

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 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

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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 1/4 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.