Candy Cookies

April McIver


These are a great way to use up Halloween candy, in a form that travels well.

Using primarily brown sugar and real butter gives these cookies a lightly buttery caramel flavor. Bake them just until brown on the edges for chewy, slightly longer to be crisp.

You can use almost any candy that’s chocolatey or would be good mixed into ice cream in these cookies – diced up candy bars, M&Ms, nuts, chocolate chips, toffee or any combination. I used a combination of peanut, peanut butter and regular M&Ms on this particular batch.


★★★★★ 1 vote

20 Min
15 Min


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  • 1 c
    brown sugar
  • 1/2 c
  • 1 c
    butter, softened
  • 2 large
  • 1 1/2 tsp
    pure vanilla extract
  • 2 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 1/2 - 2 c
    candy pieces

How to Make Candy Cookies


  1. Cream together butter, sugar, eggs and vanilla until fluffy.
  2. Add flour, baking soda and salt. Mix well.
  3. Use a sturdy spoon to stir in candy – the mixer would pulverize it.
  4. Scoop onto cookie sheets, spacing about 3 inches apart. They will spread a bit when they bake.
  5. Bake 9-12 minutes at 350 until edges are golden brown.
  6. Cool a couple minutes on the pans then remove to a wire rack to cool completely.
  7. Secure an excellent hiding place to avoid the entire batch being devoured by wandering spouses and devious children before they even cool completely.

Printable Recipe Card

About Candy Cookies

Course/Dish: Cookies, Candies
Other Tags: Quick & Easy, For Kids
Hashtag: #M M

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