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Air Fryer Halloween Cookies

25 Mins

Prep Time

9 Mins

cook Time

12

Servings
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Curated by: Chef Margaret
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Air Fryer Halloween Cookies

Wondering what to do with all that leftover Halloween candy? Turn it into a delicious, gooey batch of cookies with a little help from your air fryer!

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

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Halloween Cookies

This recipe transforms candy bars, chocolates, and more into the perfect cookie mix-in, creating a treat that's crispy on the outside, soft on the inside, and bursting with Halloween sweetness. It's the ultimate way to give your candy stash a tasty new twist!

How to Pick Halloween Candy

The best types of Halloween candy to use in these cookies are chocolate coated candies, chocolate peanut butter cups, chocolate bars, and coconut or nut flavored candies. Stay away from using too many sour flavored candies.

Ingredient Swaps

You can swap chocolate chips or chocolate chunks in place of leftover Halloween candy.

What to Serve With Halloween Cookies: Easy BBQ Chicken Thighs, Air Fryer Sweet Potato Fries

Tools Needed

Ingredients Needed

Scale 1x 2x 3x
Yield 12 Serving

Instructions

MAKING THE DOUGH

  1. Make brown butter: melt the butter in a medium saucepan over medium heat and stir occasionally until brown specks form, about 5 to 7 minutes. Once it smells slightly nutty and you see the brown specks, remove from heat and allow the butter to cool for 15 minutes. 
  2. Combine the brown butter and both sugars in the bowl of the stand mixer and beat on medium-high speed for 2 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla extract and beat until smooth. Add the flour, baking soda, and salt and mix until just combined. Add the Halloween candy and fold to combine.  
  3. Scoop the cookie dough into ¼-cup portioned dough balls for a total of 12 cookies. Refrigerate the dough balls for 30 minutes. 

BAKING THE COOKIES

  1. Insert the crisper plate into the air fryer basket. 
  2. Select the Preheat function, adjust temperature to 330°F, then tap Start/Pause. 
  3. Line the crisper plate with parchment paper, then place 4 cookie dough balls onto the preheated crisper plate evenly spaced apart. Flatten the cookies slightly with the palm of your hand. 
  4. Select the Bake function, adjust time to 9 minutes, then tap Start/Pause. 
  5. Allow the cookies to set for 5 minutes before transferring to a wire rack, then continue working in batches with the remaining cookie dough. Unbaked cookie dough will last in the refrigerator for 48 hours or in the freezer for up to 12 months sealed in an airtight container. 

Chef Notes: The cookies will be fragile right after baking, so make sure to allow the cookies to set for about 5 minutes before transferring to a wire rack. For a beautiful looking cookie, save some bits of candy to put on top of the cookie dough before baking. You can also sprinkle these with flaky sea salt for a sweet and salty combo.

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Nutrition

SERVING SIZE: 1 CALORIES: 245.54 PROTEIN: 2.47 g CARBOHYDRATES: 32.74 g FAT: 12.11 g FIBER: 0.80 g SATURATED FAT: 2.37 g CHOLESTEROL: 37.01 mg SODIUM: 117.08 mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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originally published on Oct 10, 2024 (last updated Mar 16, 2025)

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