Jess Reiche

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Post-Halloween Candy Cookies

How many of you are sitting at home, days after Halloween, staring at your candy bowl and wondering what to do with all of the leftover candy? Between trick-or-treating, handing out candy, caving at the grocery store with no intention of handing out candy and the multiple parties and events around town, I’m sure I’m not the only one with a lot more candy in my kitchen than I’d like. The good parents made their kids trade in their candy for a book or toy. The self-controlled parents threw out most of the candy once the kids went to bed. The rest of us are sitting here trying to not eat every last piece. Here’s my answer: Post-Halloween Candy Cookies! Even better, the kids can help!

Step 1 – Have your kids/yourself go through all of the candy and pick out some of their/your favorite chocolate pieces. Mine chose M&Ms (plain and peanut), Reese’s Pieces, Reese’s Peanut Butter Cups, Chocolate Coins, Hershey’s Bars and Snickers. Anything chocolate that can be broken into small pieces will do.

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Step 2 – Replace the chocolate chips in your favorite chocolate chip cookie recipe with said chocolate candy mixture.

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Step 3 – Bake and enjoy.

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Now let’s say you’re sitting here thinking “I’m not a baker. But this looks awesome. I have to find a recipe.” Well, look no further. Down below I’m including my favorite gluten-free cookie recipe. I’ll even include a way to make them chock full ‘o gluten šŸ˜‰

 

*If you’re looking to print this, I don’t have a fancy recipe printer button, sorry! You’ll have to do an old school copy and paste maneuver.

Recipe yields 18 nice size cookies

Ingredients:

  • 1 1/8 cups Gluten Free All-Purpose Flour *gluten version is regular all-purpose flour
  • heaping 1/4 tsp xanthum gum if your flour doesn’t contain it (check your ingredients label!) *not needed if you’re using gluten/regular flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 stick unsalted butter, AT ROOM TEMPERATURE (or microwave until soft but not liquid)
  • 1/2 cup packed brown sugar
  • 1/4 cup white or cane sugar
  • 1 egg
  • 3/4 tsp vanilla extract
  • 1-2 cups chocolate candy depending on how much you want

Special Ingredient Notes!

  • Unsalted butter is better for baking. If you only have salted butter that’s fine – just omit the extra 1/2 tsp salt!
  • Jumbo eggs are better for gluten-free baking, but large work just fine
  • For fluffier cookies, use half butter half shortening
  • Never use cold or melted butter, room temperature/soft is preferable
  • If you don’t have brown sugar, you can use all white/cane sugar
  • If you add a little molasses to regular white sugar you get a closer taste to brown sugar
  • You can use a mixer for this recipe but by hand you have more control
  • Sifting your flour will make your cookies bake more evenly

Directions:

  1. Pre-heat the oven to 375 degrees Fahrenheit
  2. Mix the flour, xanthum gum, baking soda, salt and cinnamon in a medium mixing bowl with a wooden spoon. Sift if lumpy. Set aside.
  3. Put the butter and sugar in a large bowl and mix until creamy with your wooden spoon. It’ll be an arm workout, you’re welcome šŸ˜‰
  4. Mix in the egg and vanilla with the butter/sugar mix.
  5. Add half of the flour mixture into the large bowl of ingredients and mix until mostly combined. Add the rest of the flour mixture and stir until all mixed together. Do not over mix!
  6. Add in the candy and FOLD into the dough. It should be a little tough, not liquidy. Do not use a mixer, fold with a wooden spoon or spatula.
  7. Line baking sheets with parchment paper and scoop out heaping tablespoons of dough. Roll into balls and place about 6 balls spread out evenly per tray.
  8. Bake 8-10 minutes until lightly browned on top.
  9. Let sit on the baking sheet for 2 minutes after being removed from the oven. Then transfer to a wire cooling rack gently with a spatula.
  10. Enjoy!

Comments (2)

  1. Clever idea on how to use up some of the excess!

  2. Lena

    I just made these cookies, and they came out awesome! I did the full on gluten version. I’ve never added cinnamon to my “chocolate chip” cookies before, but what a unique flavor it added. I did make my cookies way too big so they didn’t come out the prettiest, but sure do taste good. Plus my 3 year old loved helping šŸ™‚ Thanks for the recipe!

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