Leftover Halloween Candy Cookies

Directions

1. In a mixer, cream together the softened butter, white sugar, and brown sugar until the mixture is smooth. Add the vanilla extract and eggs, then beat again until everything is well combined.
2. Add the flour, baking soda, and salt to the bowl. Mix until just combined. Then add the chopped Halloween candy and stir on low speed until evenly distributed.
3. For baking right away: Scoop about 2 tablespoons of dough onto a parchment-lined or Silpat-lined baking sheet, spacing them about 2 inches apart. Press a few extra candy chunks onto the tops of each cookie. Bake at 350°F for 9–11 minutes, until the edges are just turning golden brown.
4. To freeze the dough: Scoop 2-tablespoon portions onto a parchment-lined or Silpat-lined baking sheet. Press extra candy pieces into the tops of each dough ball.
5. Place the baking sheet in the freezer for at least 15 minutes. Then transfer the frozen dough balls to a freezer-safe plastic container or bag. Return to the freezer and store for up to 3 months.
6. When you're ready to bake frozen dough, remove as many cookies as you like and bake at 350°F for 12–14 minutes.