“Can you make me a Katie cookie?”

“One Katie cookie please!”

“Are there any Katie cookies left in the freezer?”

If you’re like me and have a family that’s pretty much dependent on you for desserts, you might be thinking to yourself, “What can I possibly make next?” This is your answer.

With a cookie recipe not too dissimilar from the Nestle’s chocolate chip one, Katie’s cookies have become a staple in my household. Not only are they the perfect post-Halloween treat for getting rid of the candy bowl on your counter, but they’re also easy to make and will receive a lot of compliments.

This recipe is sort of a “do what you want” kind of thing. It’s not exact, and there’s a lot of room for improvisation depending on what kind of candy you choose. No candy is necessarily the right candy, so it’s up to whatever you have left in your (or even your toddler’s) Halloween bag.

Recipe: Katie’s Halloween Leftovers Cookies

Prep time: 15 minutes

Cook time 8-10 minutes

Ingredients:

2¼ cups of all-purpose flour

1 1/8 teaspoon of baking soda (1 teaspoon is OK, too, but I like to add a little more)

1 teaspoon salt

2 sticks of softened butter

¾ cup of granulated sugar (½ cup or 2/3 cup for less sweet cookies due to the candy added)

¾ cup of brown sugar

1 teaspoon vanilla extract

2 large eggs

1-2 cups chocolate candy of your choice (I recommend Twix, Snickers, M&M’s, Kit Kats, Heath Bars or Reese’s)

1 spoonful of peanut butter (optional)

Directions:

Preheat oven to 375º F

Cut up candy into desired size and place to the side.

Combine flour, baking soda and salt in a medium bowl and place to the side.

Place butter in the microwave or leave out until softened (about 10 seconds in microwave) and place in large mixer bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract together until you have a creamy consistency.

Continue to stir, add eggs one at a time.

Beat in flour, baking soda and salt gradually until combined.

Once combined, add in candy.

Form into rounded balls and place on baking tray covered with parchment paper.

Cook for 8-10 minutes or until golden brown.