Crazy for Crust

5
Nov 03

Candy Overload Cookies

I thought I should give you all a way of dealing with that uneaten chocolate left in your kids’ trick-or-treat pumpkin. Or, you know, the leftover snack-sized bars that didn’t get taken by trick-or-treaters.

*Crickets*

You ate them all? Don’t feel bad. {I did too.}


But, if you aren’t like me and actually have that thing I’ve heard about called willpower, you should make these cookies. Or, if you like to hit Target for the 50% off after-Halloween sale, stock up on just a few more bags of candy.

Because you need these cookies in your life.

See all that candy in there? You know it’s calling your name. I don’t know about all of you, but my candy coma lasts exactly 18 hours…until after lunch on November 1. Then I want more.

Doesn’t seeing it all make you want it too?

You’re welcome.

Candy Overload Cookies {12 weeks of Christmas Cookies}

Ingredients

  • 2 sticks butter
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • 6 fun sized packs M&Ms, chopped (about ½ cup)
  • 4 snack sized Reese’s Peanut Butter Cups, chopped (about ½ cup)
  • 5 fun sized Crunch bars, chopped (about ½ cup)
  • 4 fun size Twix bars, chopped (about ½ cup)

Instructions

  1. Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  2. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  3. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips, M&Ms, Reese’s, Crunch bars, and Twix bars; stir to combine.
  4. Chill for 30 minutes to one hour, until cooled.
  5. Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 10-12 minutes (depending on size). Cookies made from my 2-tablespoon cookie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.
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http://www.crazyforcrust.com/2011/11/candy-overload-cookies-12-weeks-of/
Candy Overload Cookies
Adapted from these cookies
Yield: 3 dozen
 This recipe may be linked with:
MondayMingle Monday (Add a Pinch), Joy of DessertsTuesday2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy’s Recipe Box), Talent Show Tuesday (Chef in Training). WednesdayCast Party WednesdayMade It On Monday (Lark’s Country Heart), This Chick Cooks.  ThursdaySweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). FridaySweet Tooth Friday (Alli-n-son), I’m Lovin’ it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). SaturdaySweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). SundayA Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters’ Stuff)

5 Responses to “Candy Overload Cookies”

  1. Pingback: Cookie Delivery Printable {Teacher Love} | Crazy for Crust

  2. sally @ sallys baking addiction posted on February 19, 2013 at 8:12 am (#)

    i love packing my cookies to the brim with all sorts of add-ins. :) and you chose my favorite candy bars! and M&Ms in cookies are always a win. I love your visual recipe index Dorothy! I’m currently having one designed for myself. Can’t wait!

    Reply

    • Dorothy Kern replied on February 19th, 2013 at 7:30 pm

      Now I need to add all my featured images. Sigh. :)

      Reply

  3. Lisa posted on September 25, 2013 at 1:49 pm (#)

    I just made these! The dough is cooling in the fridge. But I realized I can’t bake them until later tonight because I have to get the meatloaf into the oven. I’m hoping they will be OK!

    Reply

    • Dorothy Kern replied on September 25th, 2013 at 1:50 pm

      They’ll be fine Lisa! If you can, let them sit on the stovetop while the oven is preheating, so they can warm up from refrigerator temp!

      Reply

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