There's no such thing as too much chocolate — especially at Halloween. Turn your favorite candy into decadent, chunky cookies with this chocolate-lover's recipe.Camille Styles; Photography by Buff Strickland
Makes 18 large cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) light brown sugar
1/2 cup sugar
2 large egg yolks
1 large egg
2 teaspoons vanilla extract
1 1/2 cups Halloween candy, chopped (mini candy bars, Reese's Pieces, peanut butter cups, M&M's, Kit Kats and candy corn all work great)
1. Place racks in upper and lower thirds of oven and preheat to 375 degrees F. Whisk flour, baking powder, kosher salt and baking soda in a medium bowl; set aside.
2. Using an electric mixer on medium speed, beat butter, brown sugar and sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in candy.
3. Spoon rounded tablespoons of cookie dough onto 2 parchment paper-lined baking sheets, spacing cookies 1 inch apart. Stick a few Reese's Pieces or M&M's into the top of each cookie for extra decoration (optional).
4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, about 12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.