Halloween Leftover Candy Cookies

Directions

1. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl, then set it aside. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Mix in the room-temperature egg until fully incorporated.
2. Gradually add the dry ingredient mixture to the butter mixture, mixing on a low speed just until the flour disappears. Be careful not to overwork the dough.
3. Gently stir in the roughly chopped candy bars, M&M's, and candy corn using a spatula until the pieces are evenly distributed throughout the dough.
4. Scoop the dough into uniform balls and place them on a baking sheet. Cover the tray and refrigerate for at least one hour, or leave it in the fridge overnight.
5. Heat your oven to 350°F (180°C), or 160°C if using a fan oven. Line a baking sheet with parchment paper or a silicone mat. Arrange the chilled dough balls on the sheet, leaving two inches of space between each one. If you wish to add extra candy on top, wait until after baking to avoid the candy corn melting and leaking.
6. Bake the cookies for 12 minutes. Take them out of the oven and immediately press additional candy onto the warm surfaces if desired. Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to finish cooling.