Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 2 cups (300g) assorted leftover Halloween candy, roughly chopped

Instructions:

  1. Place the butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and small brown specks appear at the bottom. Once it smells nutty and turns a deep golden mahogany, remove from heat immediately and let it cool for 10 minutes.
  2. Cream together the browned butter and both sugars until smooth. Beat in the egg and vanilla extract until the mixture is velvety and pale.
  3. In a separate bowl, whisk the flour, baking soda, and salt, then slowly incorporate the dry ingredients into the wet mixture using a spatula until just combined.
  4. Gently stir in the chopped leftover Halloween candy using a light hand to ensure pieces stay intact.
  5. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and lightly golden.
  6. Allow the cookies to rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.