I’ve never been much of a candy person. But I do love desserts. Like how I have never been crazy about Oreo cookies —- but I LOVE cookies n’ cream ice cream.
So, I decided to take some Halloween candy and turned them into cookies. It’s not too far of a stretch from the classic M&M cookies. But I decided to take inspiration from the names of the candies themselves:
Case #1: Snickers Snickerdoodles
People LOVE my snickerdoodles and everyone seems to have a favorite flavor/version of the varieties I make. While my pumpkin snickerdoodles are a fall favorite, this is a great way use up those snickers bars and have fun saying “snicker” twice. You can take a basic snickerdoodle recipe and simply incorporate chopped up pieces of snickers bars in there, which is what I did below:
Case #2: Reese’s Peanut Butter Cookies
So I actually didn’t have Reese’s peanut butter cups. I bought the dark chocolate peanut butter cups from Trader Joe’s (which is my personal preference). But you can use any peanut butter cups and use it in a peanut butter cookie recipe as I did. While you can chop the peanut butter cups and incorporate it into the cookie dough like I did with the snickerdoodles, I decided to also insert whole peanut butter cups into the dough balls before baking them in the oven and this was the aftermath:
I did notice that there was more moisture in tact with the whole peanut butter cup version most likely due to the melting effect that took place on top of the cookies. It did obviously make it a bit more difficult to stack those ones without smudging the tops. So for practicality, I would recommend the incorporating chopped up pieces method.
I often will store cookie dough balls in the freezer upon making the dough to make it easy for me to be able to pop them in the oven whenever I need them in a hurry. That way you will also be able to stretch the life of the halloween candy without making people feel sick of eating it months later.
Et voila! Bon appétit~