If oversized bakery-style cookies already sound indulgent, imagine covering the entire top with your kids’ leftover Halloween candy. These big, soft, chewy Halloween Candy Cookies are a decadent and fun way to use up extra candy. They’re not subtle—these are for anyone who loves an over-the-top sweet treat—and they bake up with a gooey center, crisp edges, and a candy-covered top that’s irresistible.
Ingredients
- Salted Butter. For giant bakery-style cookies use a high-quality butter (Kerrygold, Plugra, or Danish Creamery are great choices). Salted butter enhances flavor and helps keep the cookies tender.
- Granulated and Brown Sugar. The combination creates classic cookie flavor and texture. Dark brown sugar adds chew and a deeper molasses note; light brown sugar works as a substitute.
- All-Purpose and Bread Flour. Using both flours gives structure to these large cookies. Bread flour increases gluten, helping the cookies hold together while staying tender.
- Halloween Candy. Choose a mix of chocolate candies like M&Ms, mini M&Ms, Snickers, Twix, Hershey’s, KitKats, and Reese’s. Avoid pure sugar candies (Skittles, Nerds, Sour candies) since they may disintegrate or change the texture.
- Flaky Salt. A sprinkling of flaky salt on top balances the sweetness and highlights the chocolate and butter flavors—highly recommended.
Tools & Equipment
- Mixer. A stand mixer with a paddle attachment is ideal because the dough benefits from thorough mixing. A handheld mixer works but takes more effort.
- Kitchen Scale. Weighing ingredients ensures consistent results, especially when portioning large cookie dough balls.
- Cookie Sheets. Use sturdy half-sheet or quarter-sheet pans to give these big cookies room to spread.
- Parchment Paper. Lining pans with parchment prevents sticking and promotes even baking.
How to Make Halloween Candy Cookies
Make and Chill the Dough.
These cookies benefit from an overnight chill. If you’re short on time, chill at least 4–6 hours, but overnight develops the best flavor and texture. Start by creaming the butter with the brown and granulated sugars on medium speed for about 5 minutes, until light and fluffy. Add the vanilla, whole egg, and an additional egg yolk, then mix for about 3 minutes until glossy and thick—this incorporates air and improves the final texture.
Add the dry ingredients—both flours, cornstarch, baking powder, baking soda, and salt—and mix just until mostly combined with a few streaks of flour remaining. Fold in the chocolate chips until the dough is cohesive and the flour streaks are gone. Portion the dough into six large balls (about 5.5 oz each) using a kitchen scale. Roll into smooth rounds, place on a parchment-lined sheet pan, cover, and chill at least 6 hours or preferably overnight.
Bake the Cookies and Add Candy.
Preheat the oven to 350°F. Place the chilled dough balls on a parchment-lined sheet pan, spacing generously—three per pan is a good guide since these cookies are very large. While the oven heats, select and unwrap the candy you’ll use and place the unwrapped pieces in the freezer. Freezing prevents the chocolate from instantly melting when applied to hot cookies. If using candies with caramel (Twix, Snickers), cut into smaller pieces before freezing. There’s no need to freeze M&Ms.
Bake the cookies for about 15 minutes at 350°F, until the edges look set and begin to turn golden while the centers remain slightly underbaked. Remove the pan from the oven and immediately press the frozen candy pieces all over the warm cookie tops, covering as much surface as possible. Finish with a pinch of flaky salt and allow the cookies to cool on the sheet so the centers set while staying gooey.
Enjoy!
These cookies are best slightly warm. Let them cool just enough to set, then enjoy. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave (10–12 seconds) for a fresh-baked experience.
Halloween Candy Cookie FAQs
- What candies should I use? Stick to chocolate candies: M&Ms, mini M&Ms, Reese’s, KitKats, Snickers, Twix, and Hershey’s bars work well. Avoid pure sugar candies like Skittles or Nerds because they can melt or dissolve and alter texture and flavor.
- Can I make these ahead? Yes. Portion the dough into six balls, freeze them in an airtight container for up to three months, and thaw before baking as directed.
- Can I make them gluten-free? This recipe uses both all-purpose and bread flour to provide structure for very large cookies. A gluten-free flour blend may work as a substitute, but results can vary. If using gluten-free flour, consider making slightly smaller cookies and increasing the number to 9–10.
Notes
*I like using a mix of semi-sweet and dark chocolate chips to balance the very sweet milk chocolate in the candy bars. The dark chocolate helps cut sweetness without making the cookies bitter. A 72% dark chocolate chip works well if you have it available.
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