STREAMING NOW: Siba's Table

Leftover Halloween Candy Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Crispy and chewy! I came up with these out of desperation as we ended up with a lot fewer trick or treaters this year. I used Twix bars, m&ms and pecans. If using candy with peanuts or peanut butter you might want to use peanuts instead of pecans, but pretty much anything goes!”
READY IN:
25mins
YIELD:
60 cookies
UNITS:
Metric

Ingredients Nutrition

  • 354.88 ml flour
  • 6.16 ml baking soda
  • 4.92 ml salt
  • 236.59 ml butter, softened
  • 236.59 ml sugar
  • 354.88 ml packed brown sugar
  • 2 eggs
  • 7.39 ml vanilla
  • 354.88 ml crisp rice cereal
  • 709.77 ml oatmeal
  • 118.29 ml sweetened flaked coconut
  • 236.59 ml chopped nuts (peanuts and pecans)
  • 236.59 ml raisins
  • 473.18-709.77 ml chopped chocolate candy bars (do not use hard candy, candy corn, licorice or gummy candy) or 473.18-709.77 ml decorative candies (do not use hard candy, candy corn, licorice or gummy candy)

Directions

  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
  3. Cream butter and sugars together.
  4. Beat in eggs one at a time until smooth.
  5. Add vanilla.
  6. Mix in baking soda and flour.
  7. Stir in remaining ingredients with a spoon.
  8. Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
  9. Bake 8 to 10 minutes.
  10. Watch carefully as melted candy may burn.
  11. Cool 5 minutes on cookie sheets before removing to wire rack.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: