Leftover Halloween Candy Cookie Cups

If you’ve got a bowl of Halloween candy still hanging around, these Leftover Candy Cookie Cups are the perfect way to use it up! Soft, chewy, and packed with your favourite treats, they’re a sweet upgrade that comes together in under 25 minutes.

Halloween has come and gone and that means you probably have buckets of fun-sized candies laying around waiting to be eaten. Instead of stuffing your faces with chocolate for the next few weeks, bake them into these delicious cookie cups!

The cookie dough comes together with no electric mixer, just a spatula and a whisk. It is a simple vanilla cookie dough that is oh so good!

The best part about this recipe is how flexible it is. You can use any leftover chocolate candy you have on hand. I used a mix of M&M's, Reese's Pieces, and Snickers.

Step by step instructions

Here is how to make and bake these Leftover Candy Cookie Cups. You will need a well-greased muffin pan, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.

Step 1 - Mix dry ingredients. In a bowl, add flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.

Step 2 - Whisk butter and sugars. In a bowl, add the melted and cooled butter, brown sugar, and white sugar. Whisk for 1-2 minutes until smooth.

Step 3 - Add in egg, egg yolk, and vanilla. Whisk in for 1-2 minutes until well combined.

Step 4 - Mix in dry ingredients. Combine just until a soft cookie dough forms. Do not over-mix.

Step 5 - Add in chopped chocolate. Mix in the chopped chocolate a few times until well incorporated.

Step 6 - Scoop and bake. Scoop the dough into the muffin tin evenly, I used a cookie scoop for easy and even scooping. Add a few more chocolate candies on top if desired. Bake for 18-22 minutes or until a toothpick inserted comes out clean.

Once they've baked, allow the cups to cool. Then take a butterknife and gently run it around the edges of each cup and 'pop' them out. Enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. If you don't already, I highly recommend switching from measuring with cups to grams, especially for the dry ingredients. It is the most accurate way of measuring your ingredients in the kitchen. This is the gram scale I use.
• These cookie cups should be slightly underdone when finished baking. They will continue baking as they cool in the hot pan.
• Grease the muffin tin well. This ensures the cups don't stick to the muffin pan!

FAQ

How do I store these cookie cups?

These cups are best eaten fresh within the first couple of days. They stay best stored in an airtight container at room temperature, or in the refrigerator for up to 1 week.

What's the best kind of candy to use?

Any type of chocolates work! I used a mix of M&M's, Reese's, and Snickers. Just be aware that chocolates with caramel may stick to the sides of the muffin tin, so you should grease the pan extra well or use muffin liners.

Can I bake these into cookies?

Yes! Also check out Leftover Halloween Candy Cookies for an oatmeal cookie version.

Why are my cookie cups cakey?

The flour may of been over-measured (I recommend using a gram scale), or the dry ingredients were mixed for to long. It's really important to only mix the ingredients just until combined, anything more can affect the bake!

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