Learn how to make these thick, chewy Candy Bar Cookies! They’re a fun way to enjoy your favorite chocolates and the perfect way to use leftover Halloween candy!
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I try to avoid buying candy, simply because I can’t resist sneaking a bite (or four) when I know it’s hiding in my pantry. I literally have no willpower!
At this time of year though, candy seems to be everywhere. Everyone is offering up treats, and who am I to say no?
Thankfully, I found a great way to use leftover Halloween candy … these delicious, thick and chewy Candy Bar Cookies!
Candy Bar Cookies
If you’re a candy bar lover or your home is overflowing with leftover Halloween candy, then these thick and chewy Candy Bar Cookies are for you!
These yummy cookies are crisp around the edges, but chewy in the middle … just the way I like them. Plus, they’re filled with pieces of your favorite candy bars. It doesn’t get much better, right?
I couldn’t wait to share this recipe with you, just in time for Halloween!
How to Make Candy Bar Cookies
You are going to love these yummy cookies!
There are a few tricks to getting the perfect texture when making these Candy Bar Cookies. First, this recipe is made with melted butter instead of softened butter. This will make your cookies extra chewy.
And second, the cookies are refrigerated overnight before baking. This will keep your cookies from spreading excessively while baking and make them nice and chewy.
Yes, it’s hard to wait, but refrigerating the dough improves the flavor and texture, and it really does produce a better cookie. The end result is delicious cookie that’s crispy around the edges, while still being chewy in the middle.
And then there’s the candy!
I used a mixture of mini Almond Joy, Heath (my fave!), Milky Way, and 3 Musketeers bars, Whoppers, and Milk Duds. The candy tends to spread while baking, so try to press into into the dough when you’re forming the cookies.
A few tips about the candy … I found that each type of candy reacted differently to being baked. Plain chocolate candy melted perfectly, of course. Anything with marshmallow or nugget tended to spread. And caramel had a tendency to get a little hard after cooling.
Part of the fun of making these cookies is seeing how your favorite candy bar will be transformed during baking, so have fun experimenting!
Candy Bar Cookies
- 12 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- 2 cups flour
- 2 cups chopped candy bars
- Melt butter in a large bowl, then mix in sugars, salt, and vanilla until smooth and shiny. Beat in egg.
- Whisk together baking powder and flour, then fold into butter mixture.
- Carefully mix candy into dough.
- Roll dough into 16 equal balls. Place balls on a greased baking sheet at least 1 inch apart.
- Gently press dough to flatten slightly. Then cover baking sheets and refrigerate cookies overnight.
- Before baking the cookies, preheat oven to 375 degrees.
- Bake cookies for about 15 minutes or until browned around the edges and on the bottom.
- Let cookies cool on pan for 5 minutes, then transfer to a wire rack to cool.
- Serve cooled cookies right away or store in an airtight container. Enjoy!
Love these cookies made with leftover Halloween candy?
If you enjoyed these tasty cookies, try some of my other recipes, too!
- Honey Cookies
- Salted Caramel Pretzel Cookies
- White Chocolate Macadamia Nut Cookie Cake
- Poppy Seed Kiss Cookies
- Ginger Spice Cookies
- White Chocolate Cranberry Cookies
- Fruit Pizza Cookies
- Curry Shortbread Cookies
What is your favorite type of candy bar?