Growing up, leftover candy was never an issue we faced. With three brothers, it was a good Halloween if I got to keep at least 1/4 of my candy. The only things left in our pillowcases after a night of trick or treating were the weird apples and brightly colored toothbrushes. However, now that I’m older and can no longer eat 45 Milky Ways without serious consequences, our kitchen is overflowing with bite sized chocolate morsels. Instead of leaving them there to taunt me, I created candy infused treats for a Halloween party!
Halloween candy is the best thing to happen to the cookie since chocolate chips. Each bite is filled with chewy caramel, crunchy peanuts and smooth milk chocolate. I may never be able to have a regular chocolate chip cookie ever again. Even better, the entire batch of these sinfully delicious cookies was gone in 30 minutes, along with the rest of our Halloween candy loot. I call that a win-win.
Halloween candy cookies
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 egg white
- 3 tablespoons water
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups of chopped up Halloween candy (I used Snickers, Milky Way and Reese’s)
- Cooking spray
- Preheat oven to 350 degrees F. Grease a cookie sheet with cooking spray.
- In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white and water. Sift together the flour, baking soda and salt; stir into the creamed mixture gradually. Mix in the Halloween candy, stirring carefully.
- Using a spoon, place a dollop of batter onto the greased pan. Bake for eight to 10 minutes or until cookies are golden brown.
Watch: How to check Halloween candy
Being scared on Halloween is half the fun, but the fear of tampered candy is not. Protect your kids with a few simple precautions.