Turn your favorite leftover Halloween candy into delicious cookies with this easy recipe. Starting with a simple cake mix base, these tasty treats are a great way to use up those extra sweets.
Easy Leftover Candy Cookies
I’ve mentioned it more than once: I have a soft spot for cake mix cookies. They’re super easy to make and always turn out perfectly chewy and delicious (my favorite mix to use is Duncan Hines; it makes for a chewier cookie than Betty Crocker, in my opinion).
When Halloween rolls around, I find myself with an abundance of candy, and what better way to use it than by baking it into leftover Halloween candy cookies? You can mix in whatever candy you have on hand, making each batch a little different. If you prefer a chocolate cookie base, try my Triple Chocolate Cookie recipe, which works great with leftover chocolate bars.
Ingredients
- Yellow cake mix: Forms the base of the chewy cookies, making them quick and easy to prepare.
- Canola oil: Keeps the cookies moist and chewy.
- Eggs: Bind the ingredients together and add richness.
- Leftover holiday candy: Chocolate bars are the best candy to use in this recipe. Halloween candy is most commonly used, but Christmas candy works, too.
Making the Cookies
- Prepare: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Chop the candies: Cut your Halloween candy into bite-sized pieces.
- Make the dough: In a large bowl, mix the yellow cake mix, canola oil, and eggs until well combined.
- Add the candy: Stir in 1 1/2 cups of chopped candy until evenly distributed throughout the dough.
- Form the cookies: Use a large cookie scoop (about 3 tablespoons) to scoop dough balls onto the prepared baking sheets, spacing them about 2 1/2 inches apart.
- Top cookies: Press any remaining candy pieces into the tops of the cookie dough balls before baking.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden brown.
- Cool: Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and substitutions
Different cake mix flavors: For a different base flavor, try using chocolate, vanilla, or even funfetti cake mix.
Oil substitution: Swap canola oil with melted butter for a richer taste, or use coconut oil for a subtle coconut flavor. You can use browned butter for a warmer, nuttier flavor if you want to get extra fancy.
Add-ins: Mix in other fun ingredients like chopped nuts, dried fruit, or white chocolate chips, along with the Halloween candy.
Cookie bars: Instead of cookies, make leftover Halloween candy cookie bars. Follow the same recipe, but bake the dough in a 9×13-inch baking pan for 15-20 minutes rather than scooping it. Allow the bars to cool completely before cutting and removing them from the pan.
Tips for success
- Candy choices: Chocolate candies, such as M&Ms, Snickers, Reese’s cups, Heath Bars, Kit Kats, or Milky Ways, work best in this recipe. Candy corn is also a great festive choice. Avoid hard candies like Jolly Ranchers, as they become very chewy once they melt.
- Line trays: Line baking sheets with parchment paper to prevent cookies from sticking, especially for cookies with caramel candies like Snickers or Milky Ways, which may stick to the sheets if not lined.
- Space cookies correctly: Leave enough space between the cookies on the baking sheet (about 2 1/2 inches) to prevent them from spreading into each other.
- Watch baking time: Keep an eye on the cookies in the oven. They should be lightly golden around the edges but still soft in the center for the best texture.
- Shape correction: The cookies may become misshapen as they bake due to the candies melting and changing shape. If this happens, swirl a cookie cutter or glass that is slightly larger than the cookies around the baked cookies as soon as they come out of the oven to make them round again.
- Cool completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set properly and prevents them from breaking apart.
How to Store the Cookies
Store the cookies in an airtight container at room temperature for 4-5 days.
The cookies can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage. Thaw at room temperature before enjoying them.
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Leftover Halloween Candy Cookies
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup canola oil
- 2 large eggs
- 2 cups Halloween candy divided
Instructions
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Chop your Halloween candy into bite-sized pieces.
- In a large bowl, mix the yellow cake mix, canola oil, and eggs until well combined.
- Stir in 1 1/2 cups of chopped Halloween candy until evenly distributed throughout the dough.
- Use a large cookie scoop (about 3 tablespoons) to place dough balls onto the prepared baking sheets, spacing them about 2 1/2 inches apart.
- Press the remaining candy pieces into the tops of the cookies before baking.
- Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store the cookies in and airtight container at room temperature for 4-5 days.
- The cookies can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage. Thaw at room temperature before enjoying them.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.