Candy Bucket Cookies

  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 20 min
  • Yield: 20 cookies
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2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

1 cup packed light brown sugar 

1 1/2 sticks (12 tablespoons) salted butter, melted then cooled slightly 

1/2 cup granulated sugar 

1 1/2 teaspoons vanilla extract 

1 large whole egg 

1 large egg yolk 

2 cups chopped leftover Halloween candy, such as Reese's Peanut Butter Cups, Snickers, M and Ms and Butterfingers 


  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Mix the flour, baking soda and salt in a large bowl. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.
  3. Using a 4-ounce ice cream scoop, plop out 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, 14 to 17 minutes. Let cool for 15 minutes on a wire rack.
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