The best way to use leftover candy? Make cookies of course! These Candy Speckled Snickerdoodles are the perfect way to use up all your holiday left overs.
Spoiler alert, these cookies are not remotely healthy. I’ve been trying to best to stay focused on making healthy treats but with a bowl of leftover Halloween candy just staring at me I had to bake with it! And if I’m going to load cookies up with candy why bother trying to make them healthy? Plus these are my new favorite gluten free cookie. So tender, delicious, and buttery finished with cinnamon sugar!
These cookies are so easy they’re perfect to make with kids. I made them with my little buddy Sloan. Since I’ve never baked with her before I didn’t know if she’d be more of a help or a hindrance, so I measured out all my ingredients the night before. I weighed out the butter and cream cheese and let them sit at room temperature overnight that way they were perfectly soften the next day. Scaling the recipe ahead of time was definitely a good idea, that way I didn’t have to stop and look at the recipe and Sloan could just dump in the bowls of ingredients.
When it comes to candy chunks in cookies I like them nice and small. So you get the subtle candy flavor but not all the over powering sweetness. Now you could put your candy in a food processor or chop it with a knife but since I was baking with Sloan I wanted her to be able to help as much as possible. I put the candy in a two layers of zip lock baggies, gave her a large spoon and just let her whack away. Plus what kid doesn’t like being allowed to break things, she had a blast.
For my candy I used mostly M&M’s and Reese’s with one mini Snicker bar thrown in. But really you can use any chocolate based candy you like. When it comes to adding chocolate to cookies or muffins I generally don’t measure them it depends on my mood. But for this recipe I used one sandwich baggie filled with various candy and I thought the ratio of candy through out the cookie was perfect!
- 1 Stick Unsalted Butter
- ½ Cup Cream Cheese
- 2 Cups Sugar
- 2 Egg Yolks
- 2 Cups Coconut Flour
- ¾ Cup Brown Rice Flour
- 1¼ Cup Corn Starch
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Xanthan Gum
- ½ Teaspoon Salt
- 1 Ziplock Baggie of Crushed Candy
- 1 Cup Skim Milk
- 3 Tablespoons Sugar
- 3 Teaspoon Cinnamon
- Cream butter, cream cheese, and sugar until light and fluffy
- Add the yolks, scraping the sides
- Add dry ingredients and candy, mix well
- While mixing on low slowly add the mix
- Scoop into small balls and roll in the cinnamon sugar mixture
- Bake in a 350F oven for 8-12 minutes