Candy Bucket Cookie

Have Halloween candy setting around that needs to get used up? Here's the perfect recipe!

Course Dessert, Snack
Cuisine American
Keyword baking, chocolate, cookie, cookies, dessert, Halloween, Halloween candy
Prep Time 15 minutes
Cooling time 15 minutes
Total Time 29 minutes
Servings 20 4 oz cookies


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 1 1/2 sticks 12 tablespoons salted butter, melted then cooled slightly
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large whole egg
  • 1 large egg yolk
  • 2 cups chopped leftover Halloween candy such as Reese's Peanut Butter Cups, Snickers, M and Ms and Butterfingers


  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.

  2. Mix the flour, baking soda and salt in a large bowl. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.

  3. Using a 4-ounce ice cream scoop, plop out 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, 14 to 17 minutes. Let cool for 15 minutes on a wire rack.

Recipe Notes

If using unsalted butter, add additional salt with the dry ingredients. For this recipe, it would be an additional 1/4 + 1/8 tsp kosher salt (.375 tsp)

If using candy with caramel, the cookies may be misshaped when coming out of the oven. Immediately reform the cookies on the cookie sheet with a butter knife or spoon by pushing the "exploded" candy back into the cookie.

For an extra dash of the salty sweet flavor combo, sprinkle a small bit of flaky sea salt on top of each cookie before baking.