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Chewy Candy Cookies

These chewy candy cookies are perfect for using up leftover candies, combining soft centers with crispy edges for a delightful treat.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 2 cups 2 and 1/4 cups all purpose flour, spooned and leveled Ensure flour is spooned and leveled for accurate measurement.
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 3/4 teaspoon 3/4 teaspoon fine salt
  • 3/4 cup 3/4 cup unsalted butter, melted and cooled to room temp Let the butter cool to avoid scrambling the eggs.
  • 1 cup 1 cup packed brown sugar
  • 1/2 cup 1/2 cup granulated sugar
  • 1 large 1 large egg + 1 egg yolk, room temp Make sure eggs are at room temperature.
  • 2 teaspoons 2 teaspoons vanilla extract
Candy Add-ins
  • 1 and 1/2 to 2 cups 1 and 1/2 to 2 cups chopped mixed candies, divided Chop candies to pea-to-marble size.
  • 1/2 cup 1/2 cup chocolate chips (optional) Use for extra richness.

Method
 

Preparation
  1. Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
  2. In a separate bowl, whisk cooled melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
  3. Whisk in egg, egg yolk, and vanilla until combined.
  4. Fold in dry ingredients just until you no longer see streaks. Do not overmix.
  5. Fold in 1 and 1/4 cups chopped candies and any chips. Save the rest of the candy for the tops.
  6. Chill the dough for 20 to 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Scoop dough into 2 tablespoon balls. Space them out on the baking sheets.
  3. Press a few extra candy bits on top of each scoop.
  4. Bake for 9 to 11 minutes until the edges are set and the centers still look soft.
  5. Cool on the tray for 5 minutes, then move to a rack.

Notes

Store cookies in an airtight container to keep them soft. Consider adding a slice of bread to maintain moisture. For freezing, place cookies in a single layer on a tray until firm, then transfer to a zip-top bag.