Halloween Candy Overload Cookies are the perfect way to use up all that leftover candy in a really delicious way! Try my Candy Corn Scotcharoo Bars for another yummy way to use up Halloween candy!
Halloween Candy Overload Cookies
If you love Monster Cookies, then you will love these cookies. Halloween Candy Overload Cookies are similar to monster cookies, made with soft peanut butter and oatmeal cookies. However, this recipe is not limited to the traditional chocolate chips and M&M’s.
Halloween Candy Overload Cookie Recipe
I love that you can use most candies in this recipe! So, get out that bag of leftover candy and get baking!
Ingredients (full recipe below)
- Candy (Reese’s peanut butter cups, Twix, Hershey’s chocolate, Milk Duds, KitKat, etc.)
- Brown sugar
- Unsalted butter
- Peanut butter
- All-purpose flour
- Baking soda
- Baking powder
- Old-fashioned oats–Also known as rolled oats, old-fashioned oats cook faster than steel-cut oats and hold their shape a little better. Try to stay away from using instant oats in this recipe; the cookies will not have the same texture.
How to Make the Cookies
To make the cookies, line a baking sheet with parchment paper and preheat the oven to 350°F. Whatever candies you are using (I like to mix and match a variety of kinds), be sure to chop them into small pieces. Set those aside.
- Cream together the brown sugar, butter, and peanut butter.
- Mix in the egg on low speed.
- In a separate bowl, combine the flour, baking soda, cornstarch, baking powder, and salt.
- Add the sifted flour mixture to the butter mixture and mix until just combined.
- Stir in the oats and candies by hand.
- Use a 2-3 tablespoon scoop (I like to use an ice cream scoop) to scoop out the cookie dough balls. I fit about 6 cookies per sheet.
- Bake for 8-10 minutes, or until the edges are just starting to brown.
- Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- You can use most any candy here, but be sure to chop it up into small pieces, roughly the size of an M&M.
- If the candy happens to have caramel in it, the caramel will probably melt and ooze out. While this is delicious, it is also very hot right out of the oven so be careful!
- When you remove these from the oven, you may notice the cookies won’t look totally baked. They’ll continue baking a little on the cookie sheet. It is important not to overbake these cookies!
Looking for More Halloween Treats?
Halloween Candy Overload Cookies
- 2 cups assorted candies, chopped (I like Reese's, Twix, Hershey's chocolate, Milk Duds, M&M's, etc.)
- 1 cup (200g) brown sugar
- ½ cup (1 stick or 113g) unsalted butter, room temperature
- ½ cup (129g) creamy peanut butter
- 1 large egg, room temperature
- ¾ cup (94g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups old-fashioned oats
- Preheat oven to 350ºF and line a cookie sheet with parchment paper.
- Chop candy into small pieces if necessary.
- In a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, and peanut butter until light and fluffy, about 2-3 minutes.
- With the mixer on the lowest speed, add in the egg.
- In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt. Sift to remove lumps.
- Slowly add the flour mixture to the wet ingredients and mix until just combined.
- Stir in the oats and all candies by hand.
- Use a medium ice cream scoop (2-3 tablespoons) and scoop out cookie dough balls. Place about 6 on each baking sheet.
- Bake the cookies for 8-10 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
- Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
Did you make this recipe?
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Hope you enjoy these Halloween Candy Overload Cookies!
I made these cookies LIVE on Facebook!