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+ servings

Leftover Candy Cookies

5 from 1 vote
An easy way to use up leftover holiday candy using a basic chocolate chip cookie recipe. Chewy and chock-full of flavor!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies


  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • cup light brown sugar, packed
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup M&Ms
  • 3 snack size Mr. Goodbars, finely chopped
  • 3 snack size Kit Kats, finely chopped
  • 3 snack size, Hershey's bars, finely chopped


  • Preheat oven to 350° F. Line a baking sheet with a non-stick silicone mat and set aside.
  • Chop up your candy bars as small as you can and pour into a small bowl, candy dust and all. Set aside.
  • In a small bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl using a stand or hand mixer, cream together butter, granulated sugar and brown sugar. Add egg and vanilla, mix until well combined.
  • Add dry ingredients to wet ingredients and mix until just combined. Add chopped candy bars and M&Ms and stir until combined. If you feel like the dough has gotten too warm, wrap it in plastic wrap and toss it in the fridge for a few hours to let it firm up again. Okay, don't actually toss it - you might knock a carton of milk over or something.
  • Using a medium-sized cookie scoop, place dough onto prepared baking sheet an inch apart.
  • Bake for 12 minutes, or until the edges start to turn gold.
  • Let cool on baking sheet for a few minutes, then move them to a cooling rack to cool completely. Enjoy!


Serving: 1cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 128mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Course Dessert
Cuisine American
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