These Candy Bar Cookies are the perfect excuse to use up the last of that Halloween candy! They are chewy in the centre, crispy around the edges and loaded with your favourite chocolate bars and candy. They are made with brown butter which give them a rich and caramel flavour.
What you will need to make Candy Bar Cookies
Most of what you’ll need for this recipe is baking staples that you likely already have in your pantry and fridge. You’ll also need your favourite Halloween candy mix-ins and chocolate chips!
- Unsalted butter, browned – Brown butter adds amazing depth of flavour to any recipe. Take a look at the tips and notes below on how to brown butter.
- Granulated sugar
- Brown sugar
- 2 eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Instant vanilla pudding (102g) – Vanilla pudding mix is my favourite secret ingredient for cookies! It keeps them super soft and chewy for days.
- Halloween candy – Use whatever you like best – chocolate bars, candy coated chocolate, etc!
- Semi-sweet chocolate chips – Semi-sweet balances out the milk chocolate of most Halloween chocolate.
How to brown butter
Brown Butter is known for adding a rich, nutty caramelized depth of flavour to any dish or recipe. I love pairing it with all of my favourite fall flavours. Here are a few tips when it comes to browning butter and the step by step process.
Tips for browning butter:
Use more butter than what the recipe calls for. When browning butter, some of the liquid will evaporate, therefore it is important to start off with a little bit more than what is called for.
Brown your butter in a light coloured pot or pan if possible. This helps to actually see when the butter is browning and prevents you from burning it.
How to brown butter:
Cut the butter up into small pieces and place in a pan. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Let the brown butter cool until solidified but still soft.
You can do this step the day before, let it fully cool and solidify in the fridge overnight, then let it come back to room temperature for about an hour the day of baking. If you are browning the butter the day of making the cookies, let it cool in the fridge for about an hour. This should allow the brown butter to solidify again but still be soft.
How to make Candy Bar Cookies:
In a medium sized bowl, combine the flour, vanilla pudding mix, baking soda, and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the browned butter and sugars together until light and fluffy.
Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add the chopped chocolate bars and chocolate chips in and mix just to combine.
Scoop balls of the cookie dough using a large cookie scoop, and place evenly on prepared cookie sheets. Press a few extra pieces of chocolate into the tops of the cookies for bakery worthy cookie tops.
Bake the cookies for about 10 minutes or until they are golden around the edges.
Let the cookies cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
How to make these Candy Bar Cookies gluten-free:
To make these Candy Bar Cookies gluten-free, swap the all-purpose flour for 1 1/4 cups of a 1-to-1 all purpose gluten-free flour with xantham gum and 1 cup of oat flour. I like this one by Bob’s Red Mill. Bake for the same amount of time at the same temperature. If you find the cookies are spreading a lot, chill the dough for one hour before baking.
If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.
More Halloween inspired recipes to try:
Soft Pumpkin Spice Sugar Cookies
Candy Bar Cookies
Difficulty: Easy24
large cookies30
minutes8
minutesUse up your leftover Halloween candy with these Candy Bar Cookies! They are chewy in the centre, crisp around the edges and loaded with you favourite chocolate.
Ingredients
1 cup unsalted butter, browned, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package instant vanilla pudding mix (102g)
1 cup chopped Halloween candy (chocolate bars, candy coated chocolate, etc.), plus more for topping
1 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
- In a medium sized bowl, combine the flour, vanilla pudding mix, baking soda, and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the browned butter and sugars together until light and fluffy.
- Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Lastly, add the chopped chocolate bars and chocolate chips in and mix just to combine.
- Scoop balls of the cookie dough using a large cookie scoop, and place evenly on prepared cookie sheets. Press a few extra pieces of chocolate into the tops of the cookies for bakery worthy cookie tops.
- Bake the cookies for about 10 minutes or until they are golden around the edges.
- Let the cookies cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
