Makes about 2 dozen cookies
These cookies are a classic chocolate chip cookie recipe, with a twist. In place of chocolate chips, we’ve used chip-sized pieces of Halloween-favorite chocolate candies, like peanut butter cups, chocolate-covered caramels, and chocolate-coated toffee pieces. Use whatever you like best, adding as many textures as you can!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon kosher salt
- 2 cups brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups roughly chopped chocolate candy
- In a medium bowl, combine the flour, baking soda, and salt. Mix to combine and set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat the brown sugar and butter until fluffy, about 4 minutes, scraping as needed. Add the eggs one at a time, scraping between each addition.
Add the vanilla and candy pieces, and mix just until combined. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Let the cookie dough rest at room temperature for about 30 minutes to soften.
- Scoop the cookies using a medium cookie scoop (about 2 tablespoons), leaving room for the cookies to spread. Lightly flatten each cookie with the palm of your hand.
- Bake until brown around the edges, and lighter in the center, about 8 minutes. Transfer to a wire rack to cool.