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Family Kitchen
Leftover Halloween Candy Cookies
Chances are, most homes in North America will have a glut of Halloween candy in their homes this week. Not only that, stores are getting rid of their own stashes at 50%-75% off. I find mini chocolate bars as hard to resist as a good deal – even though I hardly need more junk. Mini chocolate bars freeze well (although unfortunately I’ve developed a taste for them frozen) – but also make a great addition to a batch of cookies. If you can’t face chocolatey, peanut-buttery cookies right now either, freeze the dough for sometime down the road – perhaps sometime around March, when the holidays have long past and you need a warm, gooey pick-me-up.
All kinds of mini chocolate bars go well in these cookies, which are made with a peanut butter dough. Just chop them all up and toss them in. (My favorites are Oh Henry!s, peanut butter cups, and Mars and Snickers bars. Of course Smarties, Reese’s Pieces and M&Ms are easy, too.) Wrapped in dough, you’ll hardly recognize them as leftovers from the treat bag.
Leftover Halloween Candy Cookies
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/4 teaspoon salt
about 2 cups chopped mini chocolate bars or 1 1/2 dozen Halloween sized peanut butter cups, unwrappedPreheat oven to 325F.
In a large bowl, beat the butter, peanut butter and sugars until fluffy; add the egg and vanilla. Add the flour, baking soda and salt and stir until you have a soft dough.
Add the chopped mini chocolate bars and drop the dough by spoonfuls (or roll roughly into walnut-sized balls) and bake for 12-13 minutes, until pale golden around the edges but still soft in the middle. Makes 1 1/2-2 dozen cookies.
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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