Chunky Halloween Candy Cookies Recipes

Steps:

• Preheat oven to 350ºF (175ºC).
• Chop your Halloween candy into bite-size pieces.
• In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
• Mix in eggs and vanilla, then salt and flour until completely blended.
• Mix in the candy.
• Bake for 45-50 minutes.
• Allow to cool.
• Cut into squares.
• Enjoy!

Steps:

• Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.
• Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.
• Chill dough in the refrigerator until it can be easily scooped, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.
• Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.