And just like that, Halloween has come and gone. But the leftover candy bars are here to stay for just a little while longer. And our love of cake and pumpkin will be around forever. Pumpkin cake topped with mini Halloween candy bars are exactly what we need at this very moment on a Saturday in early November. Fall flavors for life!
Leftover Halloween candy getting the best of you? Try this tip: eliminate it in one sweet sweep. Our Halloween Candy Cookie Butter Scotcheroos will alleviate the NEED to constantly dip your hand in the Halloween bucket! Bonus tip: share them with others and the candy will vanish before your eyes! Guaranteed!
We hope you had a great Halloween. We sure did! And once again, our littles didn’t disappoint. They brought home gobs and gobs of candy. Unlike us, they prefer the sugary sweet stuff, which means there’s an abundance of chocolate bars left for us to consume. We’re using these to our full advantage this Saturday and baking up a few batches of Halloween Candy Cookie Cups. We believe this is the perfect way to combine our love of our favorite cookie batter and chocolate bars! Halloween Candy Cookie Cups
Cookie Batter Ingredients and Directions
Top with favorite leftover Halloween chocolates
We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!
- 2 Tablespoons butter flavored Crisco
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar (or dark brown)
- 2 Tablespoons Egg Beaters
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
- Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
- In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
- In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
- Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
*recipe adapted from Sally’s Baking Addiction