Leftover Halloween Cookies
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Turn your Halloween candy haul into something extra sweet with these chewy, golden-brown cookies. Made with rich browned butter, a mix of sugars, and plenty of chopped candy, they’re finished with a sprinkle of flaky sea salt for the perfect balance of indulgent and irresistible.
Serves 24
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 sticks unsalted butter (browned and cooled completely)
- 3/4 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2 1/2 cups favorite leftover Halloween candy, reese's peanut butter cups, m&ms, kit kats, snickers (chopped)
- flakey sea salt (for garnish)
- 6 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons sea salt
- 4 sticks unsalted butter (browned and cooled completely)
- 1 1/2 cups granulated sugar
- 2 cups dark brown sugar
- 4 large eggs
- 4 teaspoons vanilla bean paste
- 5 cups favorite leftover Halloween candy, reese's peanut butter cups, m&ms, kit kats, snickers (chopped)
- flakey sea salt (for garnish)
- 15 cups all purpose flour
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 5 teaspoons sea salt
- 10 sticks unsalted butter (browned and cooled completely)
- 3 3/4 cups granulated sugar
- 5 cups dark brown sugar
- 10 large eggs
- 10 teaspoons vanilla bean paste
- 12 1/2 cups favorite leftover Halloween candy, reese's peanut butter cups, m&ms, kit kats, snickers (chopped)
- flakey sea salt (for garnish)
- 30 cups all purpose flour
- 10 teaspoons baking powder
- 10 teaspoons baking soda
- 10 teaspoons sea salt
- 20 sticks unsalted butter (browned and cooled completely)
- 7 1/2 cups granulated sugar
- 10 cups dark brown sugar
- 20 large eggs
- 20 teaspoons vanilla bean paste
- 25 cups favorite leftover Halloween candy, reese's peanut butter cups, m&ms, kit kats, snickers (chopped)
- flakey sea salt (for garnish)
Directions
- Preheat oven to 350°F. Line 2 sheet trays with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment, add the cooled browned butter, granulated sugar, dark brown sugar, eggs, and vanilla bean paste. Whip until light and fluffy, about 3 minutes.
- Gradually add the flour mixture in three increments, mixing until fully incorporated.
- Fold in the chopped candy pieces until evenly distributed throughout the dough.
- Using a tablespoon scoop, portion the dough onto the prepared sheet trays, spacing each cookie about 2 inches apart. Sprinkle with flaky sea salt.
- Bake for 10–12 minutes, until the edges begin to brown.
- Remove from the oven and let the cookies cool completely before serving.