Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Might as well put that leftover candy to good use, says !

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Since I had some leftover candy from last weekend, I decided to the next best thing besides eating them: make cookies!

Here’s the recipe I used:
https://bluebowlrecipes.com/leftove.....container-8232

PS: in case you want to watch your sugar intake, use Splenda or other sweetener instead of the granulated/white sugar to make your cookies slightly “healthier”

Also: these cookies are great for milk/coffee dipping and making cookie sandwiches with your favourite ice cream!

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Recipe is as follows:

Ingredients

▢3/4 cup salted butter, melted & cooled slightly, 170 grams
▢3/4 cup brown sugar, packed, 163 grams
▢3/4 cup granulated sugar, 156 grams
▢2 large eggs, at room temperature
▢1 and 1/2 tsp vanilla extract
▢3 cups all-purpose flour, spooned & leveled, 390 grams
▢1 tsp baking soda
▢1 tsp baking powder
▢1/2 tsp salt
▢1 and 1/2 to 2 cups candy, roughly chopped, See notes for recommended candy

Instructions

Make the dough: In a medium mixing bowl, whisk together melted butter and the sugars until well combined. Add the eggs, and vanilla and whisk until well incorporated. Add the flour, baking soda, baking powder, and salt and stir, scraping the bowl, until everything is just about incorporated. Stir in your chopped candy last, reserving a few pieces for pressing on top of the dough balls.
Optional Dough Rest: These cookies are no chill, but they will turn out thicker if you do rest or chill the dough a bit. Scoop balls about 70 grams in size and chill in the freezer for 15 to 30 minutes or in the fridge for 30-60, if desired.

Bake: Preheat your oven to 365° F. Line a cookie sheet with parchment paper. Place 5-6 cookies on each sheet, leaving some room for spread. Bake for 11-13 minutes. The edges will appear set and the cookies will be lightly golden. Let cool on the
Serve + Store: Enjoy these cookies while warm (the best!) or transfer to a cooling rack to cool completely. Store cooled leftover cookies in an airtight container for up to 5 days.

Make ahead tip: Cookie dough can be made ahead a day ahead, scooped into balls, and kept in the fridge in an airtight container for 2-3 days before baking.
Unbaked cookie dough balls can be frozen for up to 2 months. Bake from frozen, adding 1-2 minutes of bake time as needed.

NOTE: For your candy, use any kind of chocolate or caramel that you like/have! I don’t recommend harder candy like whoppers or heaths because they’re way too crunchy. Things like snickers, milky way, reeses, hersheys, caramels, etc. are great!

*** Also from Chris: Fairly certain you could also use an air fryer for this, just make sure to work in batches.