Trick-or-Treat Cookies
The best way to use up leftover Halloween candy? Turn it into cookies! These soft and chewy Trick-or-Treat Cookies are packed with chopped chocolate bars and candy, with golden edges and plenty of chocolate in every bite. The Ankarsrum Assistent Original Essential Package, fitted with the Dough Roller and Dough Knife, makes easy work of creaming the butter and sugar, mixing the dough, and incorporating all those chunky candy pieces. A little flaky sea salt on top, and you've got a treat worth saving some Halloween candy for.
Cookies
Tools
Ingredients
- ¾ cup salted butter, softened and cut into cubes
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ½ cups roughly chopped Halloween candy (chocolate bars and chips work best)
- Flaky sea salt, optional, for topping
Follow these steps
- Preheat the oven to 350°F.
- Attach the Dough Roller and knife to the Ankarsrum stainless steel bowl. Add the softened butter, brown sugar, and granulated sugar.
- Mix on medium-high speed (~6 o’clock) until the butter and sugars are light and creamy.
- Add the egg and vanilla and continue mixing until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Reduce the mixer to low speed (~2 o’clock) and gradually add the dry ingredients. Mix just until the flour disappears, taking care not to overmix.
- Add 2 cups of the chopped candy and mix on low just until evenly distributed throughout the dough.
- Scoop the dough into 2 tbsp portions. Press the remaining candy into the tops of the cookies. Freeze for 15-20 minutes until chilled.
- Bake 11-13 minutes until the edges are golden, and the centers remain soft. Finish with flaky sea salt, if desired.
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