Candy Bar Cookies

The ultimate candy bar cookies! Homemade cookies are always a treat, but making cookies with candy bars just makes them better!

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I'm still in denial that fall officially starts later this week. The arrival of fall means Halloween is also quickly approaching. If your house is like mine and starts to overflow with those mini Halloween candy bars; this recipe is perfect for you!

I made a few changes to my family's favorite chocolate chippers and birthday cake cookies to create these soft, thick and chewy candy bar cookies. And not one of my recipe testers has complained about the results!

If you are looking for other candy bar inspired recipes you should try my Almond Joy cupcakes, Twix cake, Butterfinger ice cream cake or Milky Way cake.

why you will love these cookies with candy bars

• Soft and chewy ~ thanks to an extra egg yolk and all brown sugar in this cookie recipe; the result is a super soft and tender cookie.
• You make them your way ~ use your favorite candy bars to make this recipe unique to you. We like them best with Reese's {peanut butter cups and pieces}, Almond Joy, Twix, Butterfingers and Kinder Bueno or Kit Kat.
• A delicious way to use up leftover Halloween candy!

Ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method.
• Baking soda ~ helps the cookies bake up thick and chewy.
• Cornstarch ~ brings softness to the candy bar cookies.
• Kosher salt ~ helps to balance the sweetness. If you only have table salt, start with half the amount.
• Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
• Brown sugar ~ I prefer dark brown sugar, but light brown also works. Brown sugar should be packed into the measuring cup.
• Eggs ~ one large egg, plus one large egg yolk are needed. I pull these out when I pull out the butter. Save the white to make a batch of meringue cookies.
• Vanilla ~ pure vanilla extract is my favorite. I love Beyond Good's vanilla.
• Mini candy bars ~ use up leftover Halloween candy! Large candy bars work just as well, use your favorites. I provide the amount needed in grams as candy bars can come in many different packaging sizes. If you don't have a scale, just add up the grams listed on the packages.
• Flaky sea salt ~ for sprinkling over the baked cookies. I seriously don't know why we haven't been doing this to our cookies all along! The flaky sea salt is a perfect finishing touch.

how to make easy halloween candy cookies

First, in a medium size bowl, whisk flour, baking soda, cornstarch and kosher salt. Set aside.

Then cream the butter and brown sugar on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy.

Scrape down your bowl and add the large egg, egg yolk and vanilla. Mix until well combined. Scrape the bowl again.

Next, with the mixer on low, add the flour mixture in two additions and blend until just a little flour is still showing.

Fold in the chopped candy bars with a spatula.

Then using a cookie scoop {I like a size 30 scoop}, portion the cookies and place on a plate or baking pan. Top with a few extra pieces of candy bars, if desired. Chill at least one hour and up to 48 hours. If chilling longer than an hour or two, cover the cookie dough.

Preheat oven to 350°F. Prepare baking sheets {I love these USA half sheet pans} with parchment paper or a silicone baking mat. Place cookie dough on prepared baking sheet, spacing about 2 inches apart.

Bake 11-14 minutes, until edges are lightly browned. They will look slightly underdone in the centers. If desired, sprinkle with flaky sea salt. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

tips for the baking the best cookies

• Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
• Hold some extra candy pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
• Chill the dough! Allowing the dough to chill for several hours will yield a thicker cookie. If you can't wait, chill the cookie dough for at least one hour.
• If using candy with caramel in it, such as Snickers, Twix or Payday; try to keep those from being on the very bottom of the cookie. They will stick more to the baking pan if the caramel melts out on the bottom. I use a fish spatula {please tell me I'm not the only one!} as a cookie spatula, which definitely helps if caramel ends up on the bottoms.
• Chocolate based candy bars work best in this cookie recipe. Try to steer clear of candies like Jolly Ranchers, Skittles or Starburst.
• Use real butter, not margarine for the best tasting cookies.
• Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
• Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to store

Baked candy bar cookies can be stored in an airtight container at room temperature for 3-5 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.

The cookie dough balls can also be frozen and baked off when you are craving a cookie or two.

Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.  I check them at the same time interval, but they may end up needing a minute or two more to bake.

more options for leftover candy

• Freeze it ~ unopened candy bars freeze really well!
• Donate it ~ there are programs in the USA where you can donate unopened Halloween candy to men and women serving abroad in the military.
• Bake more cookies!😉

Remember to snap a photo and tag me on Instagram if you make these Candy Bar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more soft and chewy homemade cookie recipes

• White Chocolate Raspberry Cookies
• Espresso Brown Butter Toffee Cookies
• Sprinkle Cookies
• Oatmeal Peanut Butter Chocolate Chip Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!