Loaded Halloween Candy Cookies

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Soft, chewy cake mix cookies loaded with chopped Halloween candy, a fun way to use up your kids' leftover trick-or-treat haul.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Author: June Albertson-Dick

Ingredients

1 box white cake mix 13.25 ounces
¾ cup all purpose flour
2 large eggs
½ cup butter melted {I used salted butter}
2 Tablespoons sour cream
2 cups Halloween Candy {chopped}

Instructions

Preheat the oven to 350°.
Combine cake mix and flour in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough. Add Halloween candy to the cookie dough {making sure to reserve some of them for the top of the cookie after baking} and mix until they are evenly distributed in the dough.
Use a large cookie scoop to measure out 16 cookies. Use your hands to gently shape each cookie dough portion into a thick round disc before placing it onto the prepared baking sheet. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet. Bake for 13-15 minutes or until the edges are set but the center is still slightly soft.
Remove cookies from the oven, add more Halloween Candy to the top of each cookie and allow them to cool completely on the baking sheet.

Notes

Store in an airtight container for up to 4 days at room temperature, or up to 5 days in the refrigerator. Cookies can also be frozen for up to 3 months.

I used Kit Kats, Twix, M&M's, Reese's Peanut Butter Cups, and Hershey's Cookies & Cream bars, but any leftover candy works.

Nutrition