Trick or Treat Cookies
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 128.3
- Total Fat: 6.4 g
- Cholesterol: 23.5 mg
- Sodium: 132.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
View full nutritional breakdown of Trick or Treat Cookies calories by ingredient
Introduction
Halloween cookies that everyone will love! Feel free to add/subtract any or all of the cancdy varieties to make them your own special treat! Halloween cookies that everyone will love! Feel free to add/subtract any or all of the cancdy varieties to make them your own special treat!Number of Servings: 40
Ingredients
-
2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 Kit Kat King Size bar
* 1 Hershey Bar with Almonds King Size bar
* 1 Butterfinger King Size bar
* 1 King Size bag of Reese's Pieces
* 3 packs of Reese's Peanut Butter Cups (2 per pack)
* 1 King Size bag of Peanut M&M's
ADD WHATEVER CANDY YOU WANT...DOES NOT MATTER
Directions
makes 35-50 cookies depending on the size. (calories will depend on size....this is set for a batch of 40)
PREHEAT oven to 375° F.
COMBINE all candy into a plastic bag and beat with a mallet or hammer until all pieces are in small crumbles. Put off to side for later.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in candy. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Number of Servings: 40
Recipe submitted by SparkPeople user THORNTONCO.
PREHEAT oven to 375° F.
COMBINE all candy into a plastic bag and beat with a mallet or hammer until all pieces are in small crumbles. Put off to side for later.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in candy. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Number of Servings: 40
Recipe submitted by SparkPeople user THORNTONCO.