Yummy Candy Cookies Recipes

YUMMY SLICE-AND-BAKE COOKIES

Steps:

• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

QUICK CANDY COOKIE STICKS

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, oil, vanilla and egg with spoon until smooth. Stir in flour, baking soda and salt. Stir in 1/4 cup of the candies.
• Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons of the remaining candies on each strip; press lightly.
• Bake 6 to 8 minutes or until golden brown; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack.

CHUNKY HALLOWEEN CANDY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth.
• Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time.
• Drop spoonfuls of dough 2 inches apart onto 2 baking sheets.
• Bake in the preheated oven until cookies are golden, about 10 minutes.

YUMMY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar, brown sugar and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Using a wooden spoon, stir in the oats, cereal, jumbo chocolate chips and milk chocolate chips. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CANDY COOKIES

Steps:

• Beat butter and both sugars with an electric mixer until well blended.
• Add egg and vanilla and beat until fluffy.
• Mix in flour, salt, and baking soda.
• Stir in chopped candy.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Spray a tablespoon measuring spoon with cooking spray and measure out a heaping tablespoon of dough for each cookie. You could also use an ice cream scoop if you have one the right size.
• Place dough in mounds, spaced 3 inches apart. Cookies will spread quite a bit.
• Bake for 12 minutes, or until golden brown.
• Let cool on pans a minute or two and then transfer to a wire rack.

CANDY COOKIES

Steps:

• Cover a baking sheet with the foil and lightly coat with cooking spray. Roll out the cookie dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. To make a hanging cookie, punch a hole in the top of each cookie with a chopstick. Place the cookies on the baking sheet and bake as directed. Halfway through the baking time, fill the holes with the crushed candy (do not overfill). Once thoroughly baked, repoke the hole at the top of the cookie. Cool, then thread with shoestring licorice or ribbon.

OUTRAGEOUS CANDY COOKIES

Steps:

• Heat the oven to 375°. Crack the egg on side of the bowl, letting egg slip into bowl. Add the granulated sugar, brown sugar and margarine to egg. Stir with the wooden spoon until mixed.
• Add the flour, baking soda and salt to sugar mixture. Stir until mixed.
• Stir the candies into the dough. Drop dough by rounded tablespoonfuls onto the cookie sheet (you do not need to grease the cookie sheet).
• Bake 10 to 12 minutes or until cookies are light brown. Use the pot holders to take cookie sheet out of oven. Cool cookies on cookie sheet for 1 minute. Take cookies off cookie sheet, using the pancake turner, and put them on the wire cooling rack to finish cooling.

CHOCOLATE YUMMIES

Steps:

• In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.

YUMMY CANDY MONSTER COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together margarine and the sugars.
• Mix the next six ingredients into the creamed mixture. Then add the oats and the candy.
• Roll dough into tablespoon sized balls and set on a greased cookie sheet, flatten them gently with fingertips.
• bake for 10-12 minutes.
• Yummm! Enjoy!

YUMMY CANDY COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg whites and salt untill stiff peaks are formed and fold in pecan halves.
• Drop by teaspoon onto greased cookie sheet.
• Bake for 1 hour.