I have a ton of candy leftover from my Christmas cookies this year so I thought I’d use it up by making even more cookies! This recipe is super easy. Just a giant shortbread cookie piled with candy. I’ve included three candy combo ideas below: Toffee Cookie Crunch, Mint Lover’s and PB Lover’s. Of course, you can use any type of candy you like.
Don’t be shy with the candy! You’re trying to use it up, remember? You can always check the cookies halfway through the bake time and pile on some more candy. This is a very forgiving recipe.
If you’d like to get more adventurous, you could alter the dough recipe to suit the candy you are using. Replace the vanilla extract with peppermint in the Mint Lover’s version. Add some melted chocolate to the dough for double chocolate thumbprints. Basically, just go nuts!
Here’s some other great recipes for using up leftover holiday candy:
Giant Candy Thumbprints
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whole wheat pastry flour
1 cup all-purpose flour
About 2 cups assorted candy, chopped*
*Here’s a few combo ideas but you can use any type of candy!
Preheat the oven to 350° F.
Cream together butter and sugar.
Mix in vanilla and salt.
Mix in flours by cupful.
Roll into golf ball-sized balls, or use an ice cream scoop, and place 2 inches apart on parchment-lined baking sheet.
Press thumb into top of each ball and roll back and forth to make a wide well. (An inch or 2 across.)
Fill with candy pieces. (Really pile it on! Check the cookies halfway through the bake time. They will have spread significantly and you can add more candy at this time, if necessary.)
Bake 25-30 minutes or until browned around the edges.
Allow to cool on the cookie sheet 3-5 minutes and then remove to wire rack.