Tasty Home-Baked Cookies Made of Leftover Halloween Candy

There’s no trick to baking these terrific cookie treats!

Tasty home-baked cookies are a treasured tradition for the winter holidays. Christmas cookies make super homemade holiday gifts for families, friends, coworkers, teachers and other special people. These easy Butterfinger Drop Cookies offer an excellent way to use up leftover Halloween candy, while baking delicious peanut butter holiday treats.

This Butterfinger Drop Cookie recipe makes two to three dozen yummy candy-filled cookies, depending upon size. Why not bake up a few batches for classroom festivities, office parties, neighborhood Christmas cookie exchanges or simply to enjoy at home?

(Just be sure to check with teachers or party hosts about potential peanut allergies.)

First, gather your ingredients for making a Butterfinger Drop Cookies.

  • 1 ½ cups regular flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup solid shortening (such as Crisco)
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 6 fun-sized Butterfinger candy bars (frozen)

Follow these simple instructions to make a Butterfinger Drop Cookies:

Place frozen Butterfinger candy bars inside a sturdy zippered plastic bag. Seal the bag tightly. Use a rubber mallet or wooden kitchen hammer to smash the Butterfinger candy bars into small chunks. Set the bag of Butterfinger chunks aside.

In a large mixing bowl, combine the flour, baking soda and salt. Stir these dry ingredients together with a wire whisk.

Mix the solid shortening and brown sugar in a medium-sized bowl. Blend these ingredients together well, using an electric mixer. Add egg, and vanilla, and continue to beat with mixer.

Combine the sticky (shortening and sugar) and dry (flour, baking soda and salt) ingredient mixtures in the large stainless steel mixing bowl, merging these thoroughly. Add the Butterfinger chunks, and stir the mixture by hand with a strong wooden spoon or rubber spatula.

Cover the Butterfinger cookie dough with plastic wrap, and chill the entire bowl in the refrigerator for at least 40-60 minutes.

Preheat oven to 350 degrees (F).

Use fingers to shape the Butterfinger cookie dough into 1″ balls. Place these on ungreased cookie sheets.

Bake Butterfinger Cookie Drops for 10 minutes. Remove from oven. After 1-2 minutes, remove cookies to baking racks to cool.

Although Butterfinger Cookie Drops are usually made with Butterfinger candy bars, nearly any chocolate bar may be substitutes. Why not try chewy $100 Grand bars, M Ms; chocolate candies (either plain or peanut), Reese’s Peanut Butter Cups or even plain Hershey bars in another batch of delicious cookies?

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