Got buckets of halloween candy and don't know what to do with it? I've got you covered with these delicious and incredibly easy candy bar cookies. They are filled with all of your favorite chocolatey treats, along with some additional chocolate chips.
These candy bar cookies are buttery with perfectly crisp edges and the best soft and chewy texture. If your house is overflowing with leftover Halloween candy, then this recipe is for you! These cookies have mixture of Snickers, Heath, Kit Kat, and for some added color and fun, M&M's.
Looking for more bakery-style cookie recipes, then try my Chocolate Chip Marshmallow Cookies and Mini M&M Cookies.
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Why You'll Love This Recipe
- Bakery-style cookies- These cookies are extra big, just like the ones you find at a bakery.
- Texture- These cookies have everything you want in a cookie. They are chewy, soft and gooey and have crisp edges.
- Tons of mix-ins- I do not hold back in this recipe. These cookies are loaded with all your favorite mini candy bars, chocolate chips and colorful M&M's.
- Perfect for leftover candy- From halloween, birthday parties, grandparents, you name it, we always have loads of candy in our house. This is the perfect recipe to use all that leftover candy.
- Customizable- Feel free to switch up the candies and use your favorites.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- I use unsalted butter. The butter is melted and cooled at room temperature before mixing.
- Sugar- I use both light brown sugar and white granulated sugar.
- Eggs- Pull from the refrigerator 2 hours before mixing. They need to be at room temperature.
- Vanilla- Use pure vanilla extract for the best flavor.
- Chocolate chips- I use mini chocolate chips in the cookie dough and sprinkle additional chocolate chips on top.
- Candy- Feel free to use your favorites. I used Kit Kat, M&M's, Heath and Snickers. Chop them into small pieces and keep them inside the freezer as you make the cookies dough. Don't forget to save some extra candy to sprinkle on top of the cookie once they are done baking.
Step By Step Instructions
STEP 1: Melt the butter. Place the butter inside a heat-proof bowl and microwave until completely melted. Set aside to cool for 30 minutes.
STEP 2: Combine the dry ingredients. In a large bowl, sift together the flour, baking soda, baking powder and salt.
STEP 3: Combine the butter and sugar. Add the brown sugar and granulated sugar to the cooled, melted butter. Whisk to combine.
STEP 4: Add the wet ingredients. Whisk in the eggs and vanilla extract. Mix until combined.
STEP 5: Add the dry ingredients. Pour the flour mixture into the wet ingredients. Mix just until combined.
STEP 6: Add the mix-ins. Fold in the chopped candy and mini chocolate chips.
STEP 7: Scoop the cookies. Using a 2 oz ice cream scoop, scoop the cookie dough onto a parchment lined sheet pan. Then, refrigerate cookie dough for 1 hour.
STEP 8: Bake. Preheat oven to 350°. Place 5 cookies onto a parchment lined baking sheet. Bake the cookies for 13-14 minutes until the edges are crisp and golden and the centers are slightly underdone.
Once you remove the cookies from the oven, take a cookie cutter, slightly larger than the cookie and "scoot" the cookies in a circular motion.
STEP 9: Top cookies with extra candy. Immediately sprinkle additional chopped candy and mini chocolate chips. This will give your cookies the final look you see in my photos.
Expert Tips
Make sure to use the spoon and level method when measuring the flour. Start off by fluffing the flour and then spooning the flour into your measuring cup. Use the back of a butter knife to level off the top.
After melting the butter, make sure you allow it to cool completely before mixing. If the butter is not properly cooled, it will cause the cookies to spread too much.
Once you chop the candy into small pieces, place them inside the freezer in a single layer. This helps keep them separate from one another (especially candy that has caramel inside of it) and mix into the cookie batter more evenly.
Chill the cookie dough. If you're in a rush, you can pop them inside the freezer to speed up the cooling process. Leave them in the freezer for at least 20 minutes until they are cold and solid.
Don't forget to save some extra candy and chocolate chips to sprinkle on top of the cookies once they are finished baking. It makes them look extra decadent and gives them that bakery-style look we all love.
FAQ
Melted butter will make the cookies more dense inside. The edges get nice and crispy but the centers remain soft and chewy.
I recommend using chocolate based candies for these cookies. Some of my favorites are Snickers, Heath, Reese's, Almond Joy, Kit Kat, Baby Ruth, Twix and mini M&M's.
Yes, if the cookie dough is not properly chilled, the cookies will spread too much. It also allows the chocolate candy time to firm up so they maintain some of their shape once they are baked.
Storing and Freezing
Store these candy bar cookies inside an airtight container at room temperature. Store for up to 5 days.
Freezing
For baked cookies, wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or airtight container. Freeze for up to 1 month. To thaw, leave at room temperature for 1 hour.
For unbaked cookies, wrap the scooped cookie dough tightly in plastic wrap, then freeze for up to 1 month. To thaw, place frozen cookies inside the refrigerator overnight or leave at room temperature for 1 hour before baking.
More Cookie Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me Pinterest for more delicious family recipes.
📖 Recipe
Candy Bar Cookies
Ingredients
- 1 cup Unsalted butter melted and cooled
- ¾ cup White granulated sugar
- 1 ¼ cup Light brown sugar packed
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 2 ¾ cup + 2 tbsp All purpose flour sifted
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Assorted chocolate candy chopped into small pieces, plus more for topping
- ½ cup Mini chocolate chips plus more for topping
Instructions
- Melt the butter. Place the butter inside a heat-proof bowl and microwave until completely melted. Set aside to cool for 30 minutes.
- Combine the dry ingredients. In a large bowl, sift together the flour, baking soda, baking powder and salt.
- Combine the butter and sugar. Add the brown sugar and granulated sugar to the cooled, melted butter. Whisk to combine.
- Add the wet ingredients. Whisk in the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients. Pour the flour mixture into the wet ingredients. Mix just until combined.
- Add the mix-ins. Fold in the chopped candy and mini chocolate chips.
- Scoop the cookies. Using a 2 oz ice cream scoop, scoop the cookie dough onto a parchment lined sheet pan. Then, refrigerate cookie dough for 1 hour.
- Bake. Preheat oven to 350°. Place 5 cookies onto a parchment lined baking sheet. Bake the cookies for 13-14 minutes until the edges are crisp and golden and the centers are slightly underdone. Once you remove the cookies from the oven, take a cookie cutter, slightly larger than the cookie and "scoot" the cookies in a circular motion. * See notes below.
- Top cookies with extra candy. Immediately sprinkle additional chopped candy and mini chocolate chips on top of the cookies. This will give your cookies the final look you see in my photos.
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