Leftover Halloween Candy Cookies {Gluten-free}

Total Time

Ingredients

  • 1 cup (2 sticks) salted butter
  • 1 cup sugar
  • 3/4 packed light brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 3/4 cups good quality gluten-free all-purpose flour blend
  • 1/2 tsp. xanthan gum(*omit if your flour blend has xanthan already)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Dutch or regular cocoa powder
  • ~1 cup chopped candy bars (such as Reese's Peanut Butter Cups, Butterfinger, Heath, Hershey's chocolate bar)
  • ~1 cup candy pieces (Reese's Pieces or M&Ms)
  • ~1/2 cup additional candy pieces to press into top of cookies, if desired

Directions

  1. Line a large cookie sheet or baking pan with parchment paper or a silpat liner.
  2. Preheat oven to 350°.
  3. In a stand mixer, beat butter & sugars until well combined. Add eggs and vanilla, beating well until combined.
  4. Place flour, xanthan gum, baking soda, salt, and cocoa powder into a large bowl and whisk together to mix.
  5. Add the flour mixture to the wet ingredients, mixing slowly mixing just until combined.
  6. Using a spatula, gently stir in chopped candy bars and/or candy pieces.
  7. With a medium cookie scoop , scoop dough onto lined cookie sheets, leaving about 2" space between cookies. I did 6 cookies per sheet on my large cookie sheets.
  8. Press additional candy onto surface of cookie balls. (This is just for looks really. I did about 3 pieces of Reese's and a candy bar chunk on the surface of each.)
  9. Bake at 350° for 14-16 minutes, until set.
  10. Let cool on baking sheet for about 5 minutes before transferring to a cooling rack.
  11. Makes about 28 cookies.

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Recipe Notes

Please note: DO NOT eat Reese's "Seasonal" shaped Peanut Butter Cups as Hershey's says those are NOT gluten-free. That means the pumpkin shaped ones, Christmas shaped ones, Easter shaped ones, etc.

Use a good quality gluten-free flour blend such as Gluten Free Mama's, gfJules, Pamela's, Cup4Cup or King Arthur flour. Results will vary, but those blends should all do well in this recipe.

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