Halloween Candy Cookies


Oh dear, cialis sale check it’s miserable out. We’re talking wet, cold, dark. I don’t want to leave the house til Spring. All I want to do is eat junk and gain about 20 pounds in my thighs. Yep, I wanna eat it all…cookies, chips, chocolate. And then there’s all that dang Halloween candy…well, the ones that survived the weekend, that is. There’s always the straggler candies that nobody wants. Growing up, the Caramilk Bars were always the last ones to go in my house – and the plain chips. Lucky for me, I found a versatile cookie recipe that fulfills my love of sweet and salty and uses up my Halloween candy leftovers.

So, I love cookies. They just might be my favourite food. Let’s get excited about their versatility, for a minute. They’re a great creative platform for experimenting with different flavour combos. You can put anything in a cookie. And when you can’t decide whether to eat a sweet or salty snack (and you don’t want to look like a gordo with multiple snacks), why not kill two birds with one stone and make these delicious potato chip cookies? It’s basically a shortbread recipe with potato chips, pecans and a Caramilk Bar surprise.


1 c. Butter (room temperature)

1/2 c. Sugar

1/2 tsp. Vanilla

1-3/4 c. Flour

1 c. Potato Chips (crushed)

1/3 c. Pecans (finely chopped)

2 Large Caramilk Chocolate bars

1/2 c. Milk Chocolate


1. Preheat oven to 350Β°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and pecans.

2. Place a Caramilk square in a spoonful of dough and roll into balls. Place onto ungreased cookie sheet.

3. Bake for 10 – 12 minutes or until lightly browned.

4. While cookies are cooling, melt milk chocolate on a double boiler. Move cookies to a wire rack and drizzle with chocolate.

5. Wait until cookies are cool to stuff your face.

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For drop cookies, I usually like to mix by hand – but for shortbread, you really need an electric mixer.


Pete and I have gone to Mexico 3 times in our married life and each time I got a massive bottle of vanilla. Don’t worry, I didn’t spend $82 on this…that’s pesos, guys!

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Definitely the hardest part of this recipe is waiting for them to cool…I split one open when it was still hot and, although the caramel was warm and runny, they’re definitely better consumed cool.

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Unfortunately, this isn’t a good cookie or dough to freeze – the chips get a little soggy/loose their crispness. So, when you make a batch, be prepared to eat it soon thereafter. And remember, this cookie recipe is just a platform for you to use up your Halloween candy! Oh Henry bars, caramels, peanut butter cups can all be substituted for the Caramilk bar. If you have lots of hard candy left over, get inspired by Cadbury’s Marvelous Creations chocolate bar and add candy to Cori’s Raw Chocolate recipe.

Hope you’re keeping cozy and stuffing your face on these cold fall days!

Peace and Love,


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1 Comment

  • Reply Cori Anne Dykman November 5, 2014 at 1:15 am

    Yummmmmm! I want one right now!

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