Week 45~Kitchen Sink Cookies (with leftover Halloween candy)

Need something to do with all that extra Halloween candy laying around? I’ve got just the thing, Kitchen Sink Cookies. I have seen some great ideas, like using the extras for gingerbread houses around Christmas and these cookies. I think when it is all said and done we are going to have more then enough for both!

The beauty of these cookies is that you can just use whatever candy you have or want in these. It honestly doesn’t matter. My youngest does not like peanut and peanut butter candy. He went through his candy bag and took out all of the Reese’s and Snickers, with a few Butterfingers thrown in, so that’s what I used here, but honestly you can throw in anything, anything but the kitchen sink!!

I used my basic chocolate chip cookie dough recipe and instead of adding in the chocolate chips used 2 cups of chopped up candy. I will definitely be making these again when I get get my hands on the candy bags of my older two kiddos! These are really fun to make as a family and a great way to get those kids to hand over all that candy. Enjoy!



Kitchen Sink Cookies


  • 2 1/4 cups all-purpose flour (I have also used white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chopped candy (whatever you decide to use)

What to do…

  1.  Preheat oven to 375° F.
  2. Chop the candy that you are using. (Roughly 2 cups, but this doesn’t need to be exact.) Set aside.
  3. Combine flour, baking soda and salt in small bowl and set aside.
  4. Beat softened butter, granulated sugar, brown sugar in the bowl of a stand mixer or large bowl if using a hand mixer.
  5. Add vanilla extract and eggs one at a time until combined.
  6. Beat in flour mixture until well combined.
  7. Stir in the candy pieces.
  8. Drop by rounded tablespoonfulls onto parchment paper lined baking sheets. I used a small cookie scoop.
  9. Bake for 8 to 10 minutes or until light golden brown.
  10. Cool on baking sheets for a couple of minutes; Transfer to wire racks to cool completely.


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