Candy Overload Cookies {12 weeks of Christmas Cookies}

I thought I should give you all a way of dealing with that uneaten chocolate left in your kids' trick-or-treat pumpkin. Or, you know, the leftover snack-sized bars that didn't get taken by trick-or-treaters.

*Crickets*

You ate them all? Don't feel bad. {I did too.}


But, if you aren't like me and actually have that thing I've heard about called willpower, you should make these cookies. Or, if you like to hit Target for the 50% off after-Halloween sale, stock up on just a few more bags of candy.

Because you need these cookies in your life.

See all that candy in there? You know it's calling your name. I don't know about all of you, but my candy coma lasts exactly 18 hours...until after lunch on November 1. Then I want more.

Doesn't seeing it all make you want it too?

You're welcome.

Candy Overload Cookies

Adapted from these cookies

Ingredients:

2 sticks butter

1 cup granulated sugar

¾ cup light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 ¼ cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking soda

1 cup chocolate chips

6 fun sized packs M&Ms, chopped (about ½ cup)

4 snack sized Reese’s Peanut Butter Cups, chopped (about ½ cup)

5 fun sized Crunch bars, chopped (about ½ cup)

4 fun size Twix bars, chopped (about ½ cup)

Directions:

1.       Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

2.       While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

3.       Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips, M&Ms, Reese’s, Crunch bars, and Twix bars; stir to combine.

4.       Chill for 30 minutes to one hour, until cooled.

5.       Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 10-12 minutes (depending on size). Cookies made from my 2-tablespoon cookie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.

Yield: 3 dozen

 This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)