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Candy Bar Cookies

A fun and delicious way to use up leftover Halloween candy!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Servings: 24 servings
Calories: 111kcal
Author: Megan Porta


  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 sticks unsalted butter (6 ounces) slightly softened
  • 1 egg
  • Assortment of miniature candy/candy bars  (Twix, Snickers, Kit-Kat, Reese’s Peanut Butter Cups, York Peppermint Patties, Butterfinger)


  • Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 large cookie sheets with parchment. Working with 1 tablespoon of dough at a time, use your fingers to evenly encase each miniature candy/candy bar with dough.
  • Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.


Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 112mg | Potassium: 43mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Calcium: 8mg | Iron: 1mg
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