In a medium bowl, whisk flour, baking soda, and salt to combine. In a large bowl, using a hand or stand mixer, beat butter, granulated sugar, and brown sugar on medium for 1 to 2 minutes, until fluffy. One at a time, add eggs, beating well after each addition. Add vanilla. Add the flour mixture and beat just until incorporated. Roughly chop Halloween candy. Using a rubber spatula, fold in 1 1/2 cups of the candy.

Line a rimmed baking sheet with parchment paper. Using a spoon or cookie scoop, drop cookie dough in heaping tablespoons onto prepared baking sheet (they can be close together). Press remaining 1 cup candy pieces into cookie dough tops.

Freeze cookie dough on baking sheet for 30 minutes before baking. For later use, freeze until solid, then transfer to resealable freezer bags and freeze up to 3 months.

When ready to bake, preheat oven to 325 degrees F. Place any number of frozen cookies on a parchment-lined cookie sheet. Bake 12 to 14 minutes, until edges are golden brown, rotating sheet halfway through. Let cookies cool for 10 minutes, then transfer to wire racks to cool completely.

Hannaford fresh Magazine, October November 2023