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Easy Leftover Candy Cookies Recipe: Soft, Chewy, and Loaded With Chocolate

Easy Leftover Candy Cookies

Soft brown-sugar cookies packed with chopped leftover chocolate, peanut butter, caramel, and toffee candies. This simple no-chill recipe makes about 36 cookies and is a delicious way to use extra Halloween treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 3 cups (360 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
Candy
  • 2 cups (about 280–340 g) Assorted leftover candy, chopped

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, granulated sugar, and packed light brown sugar until light and creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture, mixing just until combined.
  5. Fold in the chopped assorted candy, reserving a few pieces for decorating the tops if desired.
  6. Drop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions.
  7. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.

Notes

Chop very large candy bars into roughly 1/2-inch pieces and combine chocolate, peanut butter, caramel, and toffee for the best texture. Do not use only hard candies. For chewy cookies, remove them while the centers still look soft because they finish setting as they cool.