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Halloween Candy Cookie Dough

Don’t throw away your leftover Halloween candy! Add it to these over-the-top cookies. Freeze this cookie dough, then bake whenever you’re craving something sweet.

Serves 40
Ready in 57 mins
Prep time 45 mins
Cooking time 12 mins
108 calories per serving


> 2 1/4 cups all-purpose flour
> 1 tsp baking soda
> 1/2 tsp salt
> 3/4 cup (1 1/2 sticks) salted butter, softened
> 1/2 cup granulated sugar
> 3/4 cup packed brown sugar
> 2 large eggs, at room temperature
> 2 tsp vanilla extract

2 1/2 cups Halloween Candy, such as:

> Bite-sized chocolate bars
> Candy-coated milk chocolate pieces
> Peanut butter cups
> Candy corn


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.
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.
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.
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.

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