In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, sugar, and brown sugar. Beat the mixture on medium speed for about 5 minutes until it becomes light, fluffy, and well combined.

Crack eggs into the bowl, and pour in vanilla extract. Mix on low speed until everything ist horoughly combined, ensuring that the eggs and vanilla are evenly distributed throughout the mixture.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined.

Gently fold in 2-3 cups of chopped leftover Halloween candy using a large spoon or spatula. Make sure the candy is evenly distributed throughout the dough.

Cover the bowl with plastic wrap and place it in the refrigerator to chill for 2-4 hours.

Preheat your oven to 350°F. Remove the dough from the refrigerator. Use a cookie scoop or tablespoon to portion out the dough, then roll each piece into a ball between your hands.

Place each ball on a parchment-lined baking sheet, ensuring there’s enough space between each cookie to allow for spreading. Gently press down on each dough ball to flatten slightly. If desired, sprinkle a small pinch of finishing salt on top of each cookie to enhance the flavor and balance the sweetness.

Place the cookie sheet in the preheated oven and bake for 8-10 minutes.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.