Leftover Halloween Candy Cookies

Leftover Halloween Candy Cookies

As a kid, two pieces of Halloween candy would appear in my lunchbox daily until my stash was gone. It was public school in the 70s, anything was possible.


But my kid eats five pieces of candy Halloween night and then the plastic pumpkin, full of candy, sits on top of the refrigerator UNTIL NEXT HALLOWEEN when I finally throw it out. Turns out, lots of his classmates do this too. What is wrong totally right with this generation?


Wookiees not cookies.

Instead of gathering dust, let’s bake something with this forgotten candy.  Google “leftover Halloween candy recipes.” You’re welcome. End of blog post.

But…there’s only one recipe that embraces that kind of total chaos from the get-go: the Momofuku Milk Bar Compost Cookie. The whole point of this cookie is to throw in whatever you have lying around: chocolate chips, butterscotch chips, coffee grounds, potato chips (yeah, you heard me), pretzels…so why not fun size bars?

I’m a HUGE fan of David Chang and his Momofuku empire.  Naturally when all my friends were buying the Momofuku Milk Bar cookie mixes at William-Sonoma (which I deemed “WAY too expensive”)  I bought the Milk Bar cookbook instead, along with the glucose syrup, milk powder, graham crumbs, citric acid and other weirdo ingredients you need which, of course, FAR exceeded the price of the mix.  But that’s how I do.

Even though the ingredients list and number of steps in their recipes can feel daunting, you should give it a shot.  Here’s the Compost Cookie recipe to try at home. If you have a stand mixer, proceed. If not, there’s no way you can properly cream the butter and sugar without an arm falling off.


This part takes at least 10 minutes.

To do this Halloween version, I replaced the amount (by weight) of chocolate & butterscotch chips asked for in the recipe with chopped up Twix, Milky Way, Snickers, Butterfinger, Reese’s, and Crunch (approx. 15 fun size bars.)


I cut the bars in slices, decided the pieces were too big and cut them in half.  The Butterfinger totally disintegrated, but I added the flakes to the mix anyway.

Don’t cut back on the granulated sugars in the recipe even though you just added a crap-ton of candy, there is a magic that happens when you cream butter and sugar together. Even changing the ratio of white sugar to brown sugar can have unintended results. Know that this is a sweet cookie and limit yourself to ONE – hot out of the oven. This brings me to my super secret protip for cookies and life in general.

“Debra,” you’ll argue, “I spent all this time and money on ingredients. They will never be better than right now, fresh out of the oven. I want, nay DESERVE, a second warm cookie.”

No, Sweetie Pie, you deserve a fresh warm cookie EVERY DAY.

Once you portion them out into golfball-size dough balls, put them in a ziploc and freeze them.


Frozen doughballs will change your life.

Bake off one cookie per person and leave the rest for another day.  You will need to add a few minutes to the bake time to compensate baking from frozen.  This works for any cookie recipe by the way.

Just imagine, a hot cookie is waiting for you whenever you want it.

Written by Debra Matlock

Filmmaker. Mom. Food Adventuress. Wine Dilettante. Redhead. Supervising Producer of Sweet Ride USA.

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