After Halloween everyone wonders what to make with the leftover Halloween candy. The answer are these Halloween candy brown butter cookies.
The best part about this cookies is that you get to choose your very own combo of your favorite candy to mix in. There is no right or wrong to make these but I personally like a bit of everything!
Recipe highlights
The brown butter adds lots of depth of flavor to these cookies. If you have never tried brown butter chocolate chip cookies, you must!
You can pick and choose which candy to mix in, mix different types in the dough or stick to your favorite kind of candy and add some chocolate chips as well.
Ingredients
For this recipe you will need a basic cookie dough (although the brown butter makes it extra special) and chopped candy pieces.
- Brown butter: this ingredient sounds fancy but it is just regular butter that is melted and slightly caramelized to create bits of toffee-like flavor. It is easy to make and I will explain below in detail how to make it.
- Candy pieces: here I used M&M's, some chopped chocolate chunks, Oreos and Ferrero Rocher. Feels free to add Reese's, pretzels etc. I like to stick to chocolate candy for these cookies.
- Eggs.
- All purpose flour.
- Brown sugar.
- White sugar.
Instructions
These candy cookies are simple to make. The dough is a basic cookie dough that is perfect for mix-ins.
Make the brown butter
Making brown butter is simple. The goal is to caramelize the milk solids in the butter to achieve a rich, amber colored butter.
The little browned bits will sink to the bottom of your pot, I highly recommend using a light color pot for this so you can see the butter changing color (white or stainless steal pot work best).
Keep a watchful eye and stir constantly when making brown butter as it can burn easily.
Make the cookie dough
After browning the butter, I transfer it to a glass bowl and allow it to cool down for 10-15 minutes.
After the butter is slightly cooled, add the sugars, vanilla and eggs one a time and beat them until you get a light, creamy mixture.
Add the dry ingredients to the butter and egg mixture and then add the chopped candy.
Storage
These cookies can be baked right away. You can store cookie dough in the fridge for up to 3 days or freeze it for up to 3 months.
I love making a batch of cookies and baking them in smaller batches of 3-4 at a time to enjoy fresh when the craving hits.
If you decide to bake all the cookies at once, store them at room temperature in an airtight container and keep on your countertop for up to 3 days.
Halloween Candy Brown Butter Cookies
Ingredients
- 1 cup Butter 2 sticks, 226 grams
- ¾ cup Brown sugar packed
- ¾ cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 1 cup Chopped candy pieces
Instructions
- In a light colored sauce pan, melt the butter over medium heat stirring constantly until the butter develops brown specs. It takes about 7 minutes. Remove immediately from the heat and transfer to a heat-proof bowl.
- Combine the butter, granulated sugar and brown sugar and mix with a whisk until light and fluffy. You can also use a hand mixer or a stand mixer.
- Add the eggs one a time and continue mixing until the egg is fully incorporated. Add the vanilla.
- Add the flour, salt and baking powder and mix until almost fully incorporated.
- Add the chopped candy and mix until your dough is uniform but don't' over mix.
- Chill the dough in the fridge for 20-30 minutes.
- Preheat oven at 350°F
- Bake at 350°F for about 13 minutes. Remove from the oven and allow the cookies to rest for about 10 more minutes.
- Serve and enjoy!
Marylin
These are so good. My grandkids love when I make them.