We’re all familiar with the last few candies that linger in the bottom of the Halloween bag. Give those leftover treats a second life and learn how to turn your Halloween goodies into freshly baked cookies with Andrew Farrell of 2 Doors Down.
Leftover Halloween Candy Cookies
By Andrew Farrell – 2 Doors Down
Yield: 19 Cookies
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg, room temperature
- 1 1/4 cups all purpose flour, sifted
- 3/4 tsp baking soda
- Preheat oven to 300F
- Cream (beat) together butter (medium speed), brown sugar and white sugar until pale and fluffy (approximately 3-4 minutes).
- Beat in 1 egg (low speed) until completely emulsified into butter sugar mixture. Scrape sides of bowl with spatula and beat further 15 seconds.
- Add sifted flour and baking soda, on low speed, until just combined (do not overmix or cookies will be tough).
- Add your own creative twist of leftover Halloween candy, and stir until just evenly incorporated.
- Wrap dough, and chill at least 1 hour to chill before baking.
- Once chilled, roll into 1 1/2 inch balls, flatten slightly, add mini pretzel to the top and gently press into dough.
- Bake on 315F for 15-18 minutes or until edges just begin to brown.
- If adding potato chips, hold off until the final two minutes of baking and place on top for a salty and sweet treat.