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Halloween Candy Cookies Recipe

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These Halloween Candy Cookies are a delightful treat packed with a variety of chocolate chips and chopped candy bars, delivering a rich and festive flavor perfect for the spooky season. Soft and chewy with a slightly crisp edge, they are studded with mini semi-sweet and dark chocolate chips, M&Ms, and topped with an assortment of chopped chocolate candy bars for an extra indulgent touch. Finished with a sprinkle of flaky salt, these cookies bring a perfect balance of sweet and salty goodness, ideal for sharing or enjoying warm right out of the oven.

Ingredients

Wet Ingredients

  • 1 cup (226g) Salted Butter, at room temperature
  • 3/4 cup (165g) Dark Brown Sugar
  • 1/4 cup (55g) Granulated Sugar
  • 1 Large Egg + 1 Egg Yolk, at room temperature
  • 2 tsp Vanilla Bean Paste (or pure vanilla extract)

Dry Ingredients

  • 1 cup (125g) All Purpose Flour
  • 1 1/4 cup (165g) Bread Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Mix-ins and Toppings

  • 1/2 cup Mini Semi Sweet Chocolate Chips
  • 1/2 cup 72% Dark Chocolate Chips
  • 1/2 cup M&Ms
  • 1 cup Assorted Chocolate Candy Bars, chopped
  • Flaky salt, for topping

Instructions

  1. Cream the Butter and Sugars: In the bowl of your stand mixer fitted with the paddle attachment, cream together the salted butter, dark brown sugar, and granulated sugar for 5 minutes. Scrape down the sides and bottom of the bowl as needed until the mixture is fluffy and lightened in color.
  2. Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla bean paste into the creamed mixture. Mix for 3 minutes until the batter becomes shiny and thick.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and salt. Gradually add these to the wet ingredients and mix until just combined, leaving a few streaks of flour visible.
  4. Fold in Chocolate Chips: Gently fold in the mini semi sweet and dark chocolate chips along with any remaining streaks of flour to ensure an even distribution without overmixing.
  5. Chill the Dough: Divide the dough into 6 large balls weighing about 5.5 ounces each. Roll each into a smooth ball with your hands, then cover and refrigerate overnight or at least for 6 hours to develop flavor and texture.
  6. Prepare for Baking: When ready, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange 3 cookie dough balls per sheet, leaving ample space for the cookies to spread during baking.
  7. Freeze Candy Bar Pieces: Unwrap and slice your chosen chocolate candies into smaller pieces. Place these pieces in the freezer to keep them firm for topping the cookies later. Do not freeze the M&Ms.
  8. Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes, or until the edges are set and beginning to brown while the centers remain slightly underbaked.
  9. Add Candy Toppings: Immediately after removing the cookies from the oven, press the frozen chopped chocolate candies over the tops, covering as much of the surface as possible. Use mini M&Ms to fill any gaps for a colorful finish.
  10. Finish and Cool: Sprinkle a healthy pinch of flaky salt on top of each cookie. Allow the cookies to cool slightly on the hot baking sheet so they set a bit but are still warm and soft.
  11. Serve and Enjoy: Enjoy these Halloween Candy Cookies warm for the best gooey chocolate experience and festive fun.

Notes

  • Using both all-purpose and bread flour helps create a chewy texture with a tender crumb.
  • Pressing frozen candy pieces onto the cookies after baking prevents the candy from melting too much, maintaining texture and appearance.
  • Allowing the dough to chill overnight helps deepen the flavors and improve texture.
  • Flaky salt adds a balanced contrast to the sweetness of the cookies.
  • You can substitute other chocolate candies for variety, but avoid freezing M&Ms to maintain their texture.

Find it online: https://dishcooks.com/halloween-candy-cookies-recipe/