Just a Taste’s Kelly Senyei Turns Leftover Candy Into Cookie Gold
This giant skillet cookie is the perfect way to use up all your leftover Halloween candy!
Got leftover Halloween candy taking over your pantry? Chef and food influencer Kelly Senyei of Just a Taste has the perfect solution! This Leftover Candy Skillet Cookie transforms all that extra candy into one giant, gooey dessert that’s impossible to resist. Feel free to swap in any candy bars you have on hand, such as Mounds, Snickers or Nestlé Crunch—this recipe is wonderfully forgiving. Baked to golden perfection in a cast-iron skillet and finished with flaky sea salt, it’s best served warm with a scoop of ice cream melting right on top. It’s the sweetest way to use up your candy stash!
Total Time
Prep Time
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temp. + additional
- 3 cups all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. kosher salt
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temp.
- 2 tsp. vanilla extract
- 2 cups assorted chopped candy (such as M&Ms, Kit Kat and Reese's Peanut Butter Cups)
- 1 tsp. flaky sea salt
- Ice cream, for serving
Instructions
PrintHeat oven to 350°F. Grease a 12-inch cast-iron skillet with some of the butter. In medium mixing bowl, whisk together flour, baking powder and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream together remaining 1 cup butter with the granulated sugar and brown sugar. Add eggs, one at a time, beating until combined, then beat in vanilla extract.
Add flour mixture to the stand mixer and mix just until the dough comes together. Beat in the chopped candy until combined. Scrape dough into the skillet, spreading level, then sprinkle it with the sea salt.
Bake the cookie until it's almost fully baked but still slightly underdone in the center, 30–35 min. Remove cookie from oven and allow it to cool for 10 min. before serving topped with ice cream.
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