Ingredients
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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3/4 cup (1 1/2 sticks) salted butter, softened
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1/2 cup granulated sugar
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3/4 cup packed brown sugar
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2 large eggs, at room temperature
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2 tsp vanilla extract
2 1/2 cups Halloween Candy, such as:
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Bite-sized chocolate bars
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Candy-coated milk chocolate pieces
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Peanut butter cups
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Candy corn
Steps
1
In a medium bowl, whisk the flour, baking soda, and salt to combine. In a large bowl, using a hand or stand mixer, beat the butter, granulated sugar, and brown sugar on medium 1–2 min., until fluffy. One at a time, add the eggs, beating well after each addition. Add the vanilla. Add the flour mixture and beat just until incorporated. Roughly chop the Halloween candy. Using a rubber spatula, fold in 1½ cups candy.
2
Line a rimmed baking sheet with parchment paper. Using a spoon or cookie scoop, drop cookie dough in heaping tablespoons onto baking sheet (they can be close together). Press remaining 1 cup candy pieces into cookie dough tops.
3
Freeze cookie dough on baking sheet for 30 min. before baking. For later use, freeze until solid, then transfer to resealable freezer bags and freeze for up to 3 months.
4
When ready to bake, preheat oven to 325°F. Place any number of frozen cookies on a parchment-lined cookie sheet. Bake 12–14 min., until edges are golden brown, rotating sheet halfway through. Cool cookies for 10 min., then transfer to wire racks to cool completely.
