Leftover Candy Cookies (Halloween)

5 from 1 rating

Easy leftover candy cookies recipe with cake mix and simple ingredients. Soft and chewy and loaded with chopped Halloween candy bars.

Prep Time10

Cook Time10

Chill time20

Total Time40

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 226kcal

2 Eggs Large, Room temperature
⅓ Oil
1 box Yellow cake mix 15.25 oz. box
1.5 cups Candies Roughly chopped. I used m&m, Butterfingers, Reese's pieces, 3 Musketeers, Reese's peanut butter cups, Kit Kat, Twix, Snickers, Milky Way, white chocolate chips, semisweet chocolate chips

In a large mixing bowl, add eggs and oil and mix until smooth.
Add yellow cake mix and mix until combined.
Stir in 1 cup of the candies until evenly distributed. Reserve the ½ cup for topping later.
Cover bowl and chill cookie dough in the fridge for 20 minutes to make it easier to handle.
Scoop out small portions of the dough and make little balls.
Place them on a cookie tray, lined with parchment paper.
Bake at 350 degrees F for 10-12 minutes or until the edges are firm but center is slightly soft.
Remove from oven and quickly push a few more candy pieces (that you had reserved earlier) on top of the baked cookies before they cool completely.
Let them cool in the pan and enjoy.

Yon can use whatever candies you like. Just make sure they are roughly chopped to allow even distribution in the dough.
Make sure to use a 15.25 oz. cake mix box. The smaller boxes won't yield the same results.
Chill dough so that it becomes firmer and easier to roll into balls. They also spread less this way during baking.
Make sure your baking pans are lined with parchment paper to prevent the cookies from sticking to the pan.
Allow the freshly baked cookies to cool in the tray at room temperature because the residual heat from the pan continues to bake them a little more, creating the best texture.
Read additional tips and variations above.
Leftovers can be stored in a covered box at room temperature for 3 days.