If you have leftover Halloween candy, this skillet cookie is the perfect solution. Instead of stashing candy away for secret snacking, bake it into a shareable dessert with golden-brown, crispy edges and a soft, gooey center.
This recipe uses a straightforward cookie dough base that welcomes any mix of favorite candies. I like Snickers, Twix, M&Ms (plain and peanut), peanut butter cups and a handful of chocolate chips for that classic chocolate-chip feel. The softer candies melt into ribbons of chocolate, caramel and peanut butter while bits of peanut and M&M shells add pleasant crunch. Avoid hard candies so the cookie is safe for everyone to enjoy.
This dessert comes together quickly—the butter is melted and mixed with brown sugar, so there’s no long creaming step or waiting for butter to soften. You’ll end up with a thick, silky cookie dough that’s sturdy enough to hold lots of candy. The finished skillet cookie balances crisp edges and a soft, slightly gooey center, satisfying fans of both crunchy and chewy textures. I recommend checking the cookie at 25 minutes; my first batch baked 28 minutes and was a touch too crisp, while 25 minutes produced a much better texture.
Serve warm or at room temperature. Cut into squares or bring the whole skillet to the table and dig in with spoons. Ice cream is optional but highly recommended.
Candy Bar Skillet Cookie
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- Author: Amanda
- Yield: 6 to 8 servings
Description
Turn leftover candy into a decadent skillet cookie: crisp on the edges, soft and gooey in the middle, and filled with melty chocolate and candy pieces.
Ingredients
Scale
- 1–1/2 cups (180 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1–1/2 sticks (170 grams) butter, melted
- 1/2 cup (107 grams) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 cups mixed chocolate candies, cut into bite-sized pieces if needed (recommended: M&Ms, peanut butter cups, Twix, Snickers and other soft chocolate candies)
Instructions
- Preheat the oven to 350°F. Lightly coat a 10-inch cast-iron skillet with nonstick cooking spray.
- Whisk together the flour, baking soda and salt in a small bowl.
- In a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the melted butter and brown sugar on low speed. Increase to medium-high and beat until fully combined, about 1 minute. Add the eggs one at a time, mixing well after each. Beat in the vanilla and scrape down the bowl.
- With the mixer on low, gradually add the flour mixture and mix just until combined, leaving a bit of flour visible. Fold in the chocolate chips and candy pieces on low speed, or finish folding by hand with a rubber spatula to avoid breaking the candy too much.
- Spread the dough evenly in the prepared skillet. Bake 25 to 28 minutes—check at 25 minutes for a softer center. Allow to cool slightly, then serve warm or at room temperature. Cut into wedges or serve straight from the skillet.
Notes
This idea is inspired by skillet cookie recipes that use leftover candy; feel free to adapt the candy mix to what you have on hand.
- Category: Cookies