Halloween Candy Cookies (Edit recipe)

glassofweinstein

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I have a delicious solution for all that leftover Halloween candy!

10 minutes

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	5 g
Carbohydrates:	8 g
Protein:	2 g
Cholesterol:	13 g
Sodium:	134 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 18

Ingredients

.5 cup Unsalted Butter
1 cup Brown Sugar, light or dark, lightly packed
1 Egg, large
2 tsp Vanilla Extract
1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Reese's Milk Chocolate Peanut Butter Cups, chopped (Halloween Candy - Snickers, Reese's, chocolate bars) (gluten free)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. In a large bowl or standing mixer, beat together the butter and brown sugar until lightly whipped and aerated. Beat in the egg and then the vanilla extract. In a separate bowl or container, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, kosher salt, and baking powder. Gradually add the dry ingredients into the wet until a cookie dough is formed.
Chop up all the Halloween candy into small pieces, and add them into the cookie dough, mixing on low speed for 15-30 seconds. The more you mix, the more the candy will break into smaller pieces. Evenly portion the cookie dough into 18 round balls and place them on parchment paper lined baking sheets. Bake at 350F for 10-12 minutes, keeping in mind they will need a few minutes to carry-over-cook and cool before they’re ready to handle. Enjoy!