I love taking my kids out trick or treating on Halloween. This year my two children got enough candy to last us through next Easter! In addition to the pieces that I have simply eaten, I have also started coming up with some clever recipes in which to use some of the leftover Halloween candy. I love pumpkin cookies, and I love cake mix cookies. Because my kids received a ton of milk chocolate with almonds candy bars in their treat bags, I crushed up some of the chocolate bars to add to some pumpkin cake cookies.
Ingredients
- 1 15.25-ounce box of Perfectly Pumpkin cake mix
- 1/2 cup of softened butter
- 2 eggs
- 2 cups of crushed milk chocolate with almonds candy bars
Directions
- Preheat the oven to 350°.
- Crush the chocolate almond bars into small chunks.
- Beat together the softened butter and eggs in a large bowl.
- Slowly add the pumpkin cake mix to the butter mixture. Combine thoroughly.
- Mix in the crushed chocolate almond bars.
- Drop teaspoons of the cookie dough onto an ungreased or parchment-lined cookie sheet.
- Bake the cookies for 10 to 12 minutes or until the bottoms begin to brown.
- Allow the baked cookies to rest for a minute before removing from the cookie sheet.
- Allow the cookies to cool thoroughly.
- Store the almond chocolate chunk pumpkin cake cookies in an airtight container.
Image Credits
Almond Chocolate Chunk Pumpkin Cake Cookies Recipe © 2016 Heather Johnson
Ingredients for Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Mixing the Batter for the Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Crushed Candy Bars for the Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Almond Chocolate Chunk Pumpkin Cake Cookies Dough © 2016 Heather Johnson
Unbaked Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Baking the Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Baked Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson
Almond Chocolate Chunk Pumpkin Cake Cookies © 2016 Heather Johnson