Leftover Halloween Candy Cookie Recipe (Kitchen Sink Cookies)
Make these delicious leftover Halloween candy cookies! This easy recipe combines your favorite sweets with a classic cookie base for a fun, tasty treat everyone will love.
These Halloween cookies are a holiday version of my grandma’s kitchen sink cookies, a staple in her home whenever we went to visit.
They start with a basic oatmeal chocolate chip cookie base, which you can then transform by adding everything but the kitchen sink.
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I have always thought that the combination of sweet and salty flavors these cookies offer is so delicious. And I love how easy it is to customize this recipe with whatever mix-ins I happen to have in the house.
Leftover Halloween Candy Cookies
Making a batch of these cookies is the perfect way to use up all that extra candy that is left after Halloween. Let’s get started.
Ingredients
- Unsalted butter, room temperature
- Brown sugar
- Granulated white sugar
- Large egg
- Water
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Quaker instant oatmeal
- Chocolate chips – milk, semi-sweet, or dark chocolate chips will work.
- Reese’s pieces peanut butter chocolate candy
- Sliced almonds
- Candy corn, copped – these will melt when baking so use them sparingly.
Instructions
1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream butter and sugars together with an electric mixer.
4. Add the remaining wet ingredients and mix well.
5. Next, combine the dry ingredients and add them to the bowl.
6. Mix at low speed until a soft dough forms, scraping down the sides of the bowl as needed.
7. Add your favorite mix-ins and combine well.
8. Use a large cookie scoop to form dough balls the size of golf balls.
9. Place the cookie dough balls on the lined baking sheet at least 1″ apart.
10. Bake cookies at 350 F for 12-14 minutes or until the edges of the cookies start to turn golden brown.
11. Move to a wire rack to cool.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out other fun mix-ins, like chocolate chunks, butterscotch chips, peanut butter chips, chopped peanut butter cups, toffee bits, caramel bits, mini M&Ms, mini marshmallows, dried cranberries, peppermint pieces, crushed potato chips, pretzel pieces, rice cereal, or your favorite chopped nuts.
- Did you know you can freeze your unbaked cookie dough? The best way to do this is to scoop all of your balls of dough, then freeze the unbaked dough on a cookie sheet. This prevents them from sticking together. Once solid, they can be transferred to a freezer bag and kept frozen for up to 3 months.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in the freezer for up to 3 months.
Whip up a batch of these delicious Halloween kitchen sink cookies tonight. All that candy will be gone before you know it!
You might want to check out these Easter kitchen sink cookies or Christmas kitchen sink cookies too.
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Leftover Halloween Candy Cookie Recipe (Kitchen Sink Cookies)
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 2 1/2 cups Quaker instant oatmeal
- 1/2 cup chocolate chips Milk, semi-sweet, or dark chocolate chips will work.
- 1/2 cup Reese’s pieces
- 1/4 cup sliced almonds
- 1/4 cup candy corn copped
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In a large bowl, cream butter and sugars together with an electric mixer.
- Add the remaining wet ingredients and mix well.
- Next, combine the dry ingredients and add them to the bowl.
- Mix at low speed until a soft dough forms, scraping down the sides of the bowl as needed.
- Add your favorite mix-ins and combine well.
- Use a large cookie scoop to form dough balls the size of golf balls.
- Place the cookie dough balls on the lined baking sheet at least 1″ apart.
- Bake cookies at 350 F for 12-14 minutes or until the edges of the cookies start to turn golden brown.
- Move to a wire rack to cool.
Nutrition
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