Halloween is this week and I don’t know about you, but I always over-buy Halloween candy.
After my kids have finished counting, sorting and trading their loot, and digging into my leftover stash, we always seem to have a big bowl of candy remaining. What’s left? Usually the candy no one wants.
These cookies are the perfect way to repurpose your chocolate Halloween candy and give it a whole new life (note: please only make these cookies with chocolate candy. I don’t think chopped Starburst or Smarties would work.). Oats and peanut butter give the cookies some heft to stand up to the chopped candy. Oh, and in case there isn’t enough chocolate with the Halloween candy, I included chocolate chips, too.
Full disclosure on this recipe – you’ll need to chill the dough for at least two hours, so plan accordingly. I hate it when I start on a new recipe and haven’t planned on chilling time. I think it should be the first line in any recipe. But I digress.
You start with the butter, peanut butter (any kind will do – crunchy, creamy, natural, whatever you have in your pantry) and sugars, and mix until creamy.
Then you add the eggs and vanilla, then dry ingredients, and mix it all together.
Collect your Halloween candy – you will need about 20 fun-sized pieces. I like M&Ms because no chopping is required.
Next, you chop up the candy bars into roughly similar-sized pieces. Smaller is better.
Measure out two cups worth and hopefully you have a little extra for sampling.
Stir the candy and chocolate chips into the dough. Try not to eat any. I dare you.
Next, chill the dough for at least two hours or overnight. Maybe go for a walk in preparation of all the cookies you are going to eat. When you are ready to bake, line your cookie sheets with parchment paper and drop cookies by rounded tablespoons about 2 inches apart. Bake until light golden brown.
This recipe makes about 70 cookies so feel free to cut recipe in half, or freeze, or give away to friends and neighbors.
Halloween Candy Cookies
3 cups oats
1 cup flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butter, softened
1 cup creamy or crunchy peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla
1 cup chocolate chips
2 cups chopped (about 20 fun-size) Halloween candy (I used Snickers, Twix and M&Ms)
In a medium bowl, whisk together the oats, flour, baking soda and salt. In a large bowl, with an electric mixer beat together butter, peanut butter, sugar and brown sugar until well combined. Add eggs one at a time, and beat until well combined. Add vanilla and mix. With mixer on low speed, gradually add dry ingredients and mix until just combined. Stir in by hand chocolate chips and chopped candy. Chill dough for a minimum of two hours or overnight.
When ready to bake cookies, remove dough from the refrigerator. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Drop dough by rounded tablespoons about 2 inches apart onto prepared cookie sheets. Bake until cookies are light golden brown – about 15-17 minutes. Makes approximately 70 cookies.
Ready to bake more cookies? Check out these delish recipes:
Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.