If you're reading this blog post about my Halloween Dump Cookies, you must know that this is my famous, go-to recipe that I whip up every year right after Halloween. Growing up near New York City, Levain Bakery cookies were an absolute staple for us—so thick, gooey, and drool-worthy! This recipe is my take on that NYC magic, with a fun Halloween twist.
For those unfamiliar with Levain cookies, here’s what you need to know: they’re massive! So, don’t hold back when forming your dough balls—they need to be big! Another key detail is their irresistibly gooey center. These cookies bake at high temperatures to stay nice and large, with a crispy exterior and a perfectly soft, gooey middle. If you ever get a chance, I highly recommend visiting Levain (the original NYC location is my favorite), but they’re popping up nationwide and worth every single calorie.
Now, onto my version. A few years ago, I realized I had more leftover Halloween candy than I knew what to do with—seeing it sit around, or worse, go stale in the pantry, was no fun. So I started chopping up everything from Hershey’s to Snickers, Twix, Whoppers, and Milky Ways—if it had chocolate, it was fair game. I tossed all of it into the dough, and my Halloween Dump Cookies were born! Just grab your leftover candy, chop it up, and throw it in for the most indulgent cookies you’ll ever make.
What You'll Need:
Ingredients:
1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 1/2 cups King Arthur Cake Flour
1 1/2 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
As much Chocolate Halloween Candy as you can get your hand on (2-4 cups)
Instructions:
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 3-4 cookies on one large cookie sheet. The dough makes 6-8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Enjoy!
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