Leftover Halloween Candy Cookies- Fun Recipe for Kids

Turn leftover Halloween candy into soft, chewy cookies! Fun for kids, easy to make, and the perfect way to use favorite candy bars after Halloween.

Halloween season always brings a ton of candy, and once the costumes are put away and the decorations come down, you’re usually left wondering what to do with all that extra chocolate. Instead of sneaking mini milk chocolate bars from your child’s candy stash, turn them into something even better—Leftover Halloween Candy Cookies! These soft, chewy cookies are packed with pieces of your favorite candy bars, making them a sweet treat the whole family will love. This is the perfect way to put those reese’s cups, kit kats, almond joys, peanut m&m, milky way, and other treats to delicious use.

If you’re looking for fun recipes that help make good use of festive leftovers, this leftover Halloween candy recipe is going to become a yearly favorite. They’re incredibly easy to make, and kids love helping chop candy, mix batter, and scoop cookie dough balls onto a parchment-lined baking sheet. Whether you’re hosting a cozy weekend baking session after a Halloween party or simply want to make a batch of these cookies for after-school snacks, this recipe turns leftover sweets into yummy cookies that taste like a bakery classic.

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Why You’ll Love This Recipe

These delicious leftover candy cookies are the best way to transform a ton of candy into a dessert everyone will rave about. They’re soft and chewy on the inside, slightly golden brown on the edges, and filled with gooey candy pieces, melted chocolate, and crunchy toppings.

Plus, the best part? You can use any kind of candy you have from trick-or-treating. Whether you’re tossing in chopped reese’s cups, mini kit kats, almond joys, or even your kids’ favorite candies, the combinations are endless. This is seriously the best cookies project for the season and the perfect way to get creative in the kitchen.

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Ingredient Breakdown

Here’s what you’ll need to make these delicious cookies:

• 1.5 cups chopped leftover Halloween candy (any mix of chocolate candy, milk chocolate, chocolate chips, and favorite halloween candy cut into small pieces)
• 1 stick (½ cup) butter, softened to room temperature
• 1 cup brown sugar
• 2 eggs (large egg recommended)
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour (purpose flour works!)
• ½ tsp baking soda
• ¼ tsp salt

Each ingredient plays a role—softened butter and brown sugar help form soft, chewy cookies, while vanilla extract adds flavor and the flour mixture binds everything together. And of course, the chopped candy pieces make these the ultimate sweet treat.

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How to Make the Recipe

• Preheat Oven
  Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
• Cream Butter & Sugar
  Using a stand mixer or electric mixer, beat softened butter and brown sugar in a large bowl until smooth and fluffy.
• Add Wet Ingredients
  Mix in eggs one at a time, then add vanilla extract. This forms the wet ingredients base.
• Combine Dry Ingredients
  In a separate bowl, whisk the flour mixture: flour, baking soda, and salt.
• Mix Dough
  Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
• Add Candy
  Fold in your chopped pieces of your favorite candy bars—reese’s cups, kit kats, peanut m&m, milky way, almond joys, or whatever favorite halloween candy you have.

• Scoop Dough
  Scoop and place cookie dough balls onto the parchment-lined baking sheet.
• Bake Cookies
  Bake 9–11 minutes, until edges turn light golden brown and candy is melty.
• Cool
  Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Time to enjoy the gooey, delicious cookies!

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How to Store the Recipe

Store baked cookies in an airtight container at room temperature for up to 5 days.
To freeze cookie dough, scoop into cookie dough balls and freeze in a freezer bag for up to 3 months. Simply thaw and bake when you need a sweet treat.

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Tips for Making the Recipe

• Chop candy into small pieces to prevent big melted pools.
• Mix slowly when adding candy pieces so they don’t break down too much.
• Save some candy to press on top before baking for bakery-style cookies.
• Avoid candies with hard caramel centers—they may burn.
• If dough feels sticky, chill 20 minutes before scooping.
• Adding a handful of chocolate chips is always a good idea if you don’t have enough candy!

Whether you have leftover holiday candy from other celebrations or this is your annual time of the year to bake with Halloween treats, this is a great way to create a big hit dessert.

With this easy cookie recipe, you’ll never wonder how to use leftover candy again. Grab your parchment-lined baking sheet, pull out that candy stash, and whip up a batch of these cookies—it’s truly the perfect way to make the most of the sweetest time of the year.

Happy baking! 🍬🍪

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FAQs

Can I freeze the dough?
Yes! Scoop into dough balls, freeze in a freezer bag, and bake later.

Do I need parchment paper?
Yes—using parchment paper prevents sticky candy from sticking and makes cleanup easy.

Can I use an electric hand mixer?
Absolutely—either a stand mixer or electric mixer works.

What’s the best candy to use?
Try reese’s cups, milk chocolate bars, almond joys, kit kats, milky way, peanut m&m, or favorite candies you have left.

How do I keep cookies chewy?
Don’t overbake—pull them when edges are golden brown.