Halloween came and went in a very unexciting manner this year. Living in a new city, in an apartment no less meant no trick or treaters and no party for us. Our Halloween night included two things, possibly the greatest holiday movie ever made, Hocus Pocus, and cookies.
Cookies? I know but just wait. Since we didn’t have any trick or treaters and Brian had bought candy, I made some cookies fitting the holiday. We used to do this at my old job. Take your favorite Chocolate Chip Cookie recipes BUT instead of putting in chocolate chips, chop up that excess candy and use it as the chocolate. We had snickers, twix, m&ms, peanut m&ms, and reese’s peanut butter cups. Since the candy is so yummy I put a little more than called for, but it was halloween so I decided that was ok! Also, to counteract the excess sweetness I added an extra tsp of salt.
These cookies are SO good. The caramel in the twix and snickers turn into a toffee when it’s on the outside, and the m&ms keep their shape until you bite into them and the chocolate goes all gooey.
This recipe is in grams. I find that in baking grams are much more accurate in measuring.
Halloween Candy “Chip” Cookies
yeild: 2 dozen, bake time 12-15 minutes
432 grams all purpose flour
1 tsp baking soda
2 tsp salt
228 grams butter
165 grams sugar
170 grams brown sugar
1 tsp vanilla
360 grams candy, or more if desired, chopped to size of chocolate chips.
Preheat oven to 350*F
1. Cream room temperature butter with sugar and brown sugar. Make sure that there are no pockets of butter that have not been incorporated.
2. Add vanilla and eggs. Mix until eggs are fully incorporated.
3. Mix flour, salt, baking soda together. Add to sugar mixture.
4. Add chopped candy.
Using a small ice cream scoop, scoop dough onto parchment paper lined sheet tray. Bake for 8 minutes, flatten cookies if desired, rotate tray and bake for another 4-6 minutes.
These cookies should be just browned at the edge, any farther and they will not be gooey in the center!