This recipe for candy stuffed cookies was originally part of a sponsored post. Some links in this post are affiliate links that earn me a commission if you purchase through them.
I adore Halloween. I don’t think I can share how much.
Some of it is the dressing up, some is the community spirit, but a lot of it? It’s the trick or treating and the candy.
Around here, this is all a serious business. In my old neighborhood, we would have over 350 kids trick or treat at our house (yes, my husband keeps track every year), and we would end up with boatloads of candy.
Last year, I made some amazing candy bar cookie brownies, but this year I have something different up my sleeve. I made these oh my WORD delicious candy stuffed cookies.
These are Big Girl Cookies, made in a muffin tin with the candy hidden inside so it’s a special treat you aren’t expecting.
The best part is that they aren’t hard to make, and it’s a great way to use some of the candy in a different way than eating it straight.
Best of all? These freeze beautifully, so you can enjoy some now and then pull some out in a couple weeks to remind yourself how good they really tasted.
My biggest word of caution is to not overbake these. You will think that they aren’t done and want to leave them in the oven longer. Dont. Do. It.
Take them out of the oven, as they will continue cooking in the muffin tin. Trust me on this.
How to Make Giant Candy Stuffed Cookies
These giant candy stuffed cookies are such a fun treat, and they’re just as easy to make as they are to eat. You start out making my favorite super soft chocolate chip cookie dough, just like you would any other cookies, creaming the butter and sugar, adding eggs and vanilla and beating, adding dry ingredients, then the chocolate chips.
This makes 30 of the giant stuffed cookies, so you’ll need 15 fun size candy bars. Use a sharp knife to cut them in half.
Preheat your oven to 325 degrees.
Use full size muffin tins, and I’m glad I did. They weren’t too big, which was my original fear, and the size allowed for a perfect hiding of the candy bars. You want your muffin tins greased to ensure the giant stuffed cookies come out easily when you’re ready to remove them.
Using your cookie scoop, add one scoop to each of the bottoms of the muffin tins. Place half a fun size candy bar atop each dollop of dough and press down so it is into the dough but not all the way to the bottom.
Using your small scoop, add a second (smaller) scoop of cookie dough to each of the spots in your muffin tins.
Gently press down on the cookie dough ball so that it flattens enough to cover the candy bar. It doesn’t have to be perfect, but they look better when you have gotten the dough all around the candy bar so they’re truly candy stuffed cookies with the candy bar hidden inside.
Bake at 325 degrees for 19-21 minutes. Do not overbake.
These will be less done looking than cookies generally are, but that’s ok. Because you are going to leave them in the muffin tins for another ten minutes, they’ll continue to bake.
You want them to stay soft and not be hard and crunchy when you bite into them, so you can’t bake them all the way in the oven. Just trust me on this one.
After your giant candy stuffed cookies have cooled in the muffin tins for 10 minutes, carefully remove them and place them on a cookie rack to cool the rest of the way.
They need that ten minutes of cooling to set up properly. If you try to remove them too quickly, they’ll fall apart (and you’ll have to eat them immediately).
Store in an airtight container on your counter for three to five days.
What are you favorite recipes for your Halloween candy?
More great leftover candy recipes:
- Kit Kat cake
- Snickers popcorn
- Candy stuff cookies
- Salted caramel ice cream with Nestle Crunch
- Halloween bark
- Peanut butter cup cookies
- Snickers Rice Crispy Treat
Nutrition Information: Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 95mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 2g
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