So, I’ve learned not to buy my candy well before Halloween (and it took me WAY too long to learn that!) but sometimes, I do have leftovers. Rather than keep those for myself, I make these cookies, then give them away!
These are the cookie that I’ve always wanted- that salty sweet and buttery taste from the brown butter and the sea salt, the variety of the candy- crispy, chewy, delicious. They are great just with chocolate chips, or with really any ad ins you have! Enjoy.
Baked By Melissa’s Brown Butter Halloween Candy Cookies
Ingredients
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla extract or paste
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
About 2 cups of various Halloween candy, cut into small pieces if necessary (M&Ms, Milky Way, Reeses, Snickers, etc! You can also throw in pretzel pieces for extra crunch/salt)
Flaky sea salt, to top
How to Make Your Halloween Candy Brown Butter Cookies
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don’t walk away, it can burn quickly.
Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy.
Add the eggs one at a time, mixing between each addition, followed by the vanilla.
Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms.
Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you’re in a rush you can skip this step, but I highly recommend it- it truly makes a huge difference!
Remove the chilled dough from the fridge and let sit for 5-10 minutes so it’s pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips.
Bake for 12 minutes, until lightly golden.
Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle.
Top with flaky sea salt and TRY not to eat them all at once!
