Indulge in the ultimate cookie experience with these Candy Bar Cookies! These take classic chocolate chip cookies to a whole new level by infusing them with the irresistible flavors and textures of your favorite candy bars. With gooey caramel, crunchy nuts, and bursts of chocolatey goodness, each bite is a delightful surprise that uses up any candy you have around your house!
I am a CANDY-FIEND! I have tonnnnnss of candy-filled recipes on the blog for that exact reason. I love these huge, thick, and fudgy Kit Kat Cookies, one of my roomies' favorite recipes ever is this Peanut M&M Cookies, and one of the most popular recipes on the bloggy is this Mini M&M Cookie recipe!
Why You'll LOVE This Recipe
Irresistible Flavor Combinations: These cookies combine the timeless goodness of classic chocolate chip cookies with the surprise of chopped candy bars!
Texture Variety: The addition of candy bar pieces introduces a delightful textural contrast to the cookies, with gooey, chewy, and crunchy elements all in one bite.
Great for Leftovers: These cookies are an excellent way to repurpose leftover Halloween or holiday candy bars, reducing food waste while creating something delicious.
Kid-Friendly Baking: Baking these cookies is a fun and engaging activity for kids, allowing them to get creative with their candy bar choices and participate in the kitchen!
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
- Candy Pieces: What are candy bar cookies without candy pieces? Chop up any chocolate candies you have laying around and throw them in! The more, the merrier!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together until combined.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth
STEP 4: Then, pour the chocolate chips and chopped candy pieces into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Then, top each dough ball with additional chocolate chips and candy pieces as desired for a bakery-style look.
STEP 6: Bake the cookies for 8-10 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft. Allow the cookies to fully cool before decorating.
Frequently Asked Questions
Yes, you can use a wide variety of candy bars! I used M&Ms, KitKats, Reese's, Twix, and Milkyways! Choose your favorites or experiment with different types to create unique flavors.
Freezing the candy bars briefly can help prevent them from melting too quickly in the oven, especially if you're using candy bars with softer fillings like caramel or nougat.
Yes, you can adjust the cookie size to your preference, but be mindful of baking time. Smaller cookies will require less time, while larger ones will need more time in the oven.
Expert Tips
- If the candy bars are soft or gooey, consider freezing them for about 15 minutes before chopping. This makes it easier to cut them into neat pieces without them sticking to the knife.
- Save a few candy pieces to press into the tops of the cookie dough balls just before baking for an elevated look and hint of what's inside for those you serve them to!
- Use a cookie scoop or tablespoon to properly measure the dough to ensure uniform cookie sizes for even baking.
- It's better to slightly underbake your cookies and let them finish cooking on the hot baking sheet outside of the oven to ensure a soft center.
Storing
Cool Completely: Allow the candy bar cookies to cool completely on a wire rack after baking. Hot cookies can release moisture, which can make them soggy if stored prematurely.
Room Temperature Storage: If you plan to consume the cookies within a few days, store them at room temperature in an airtight container or individually wrapped for up to 5 days.
Freezing: If you want to store the cookies for an extended period, place them in a single layer on a baking sheet and freeze for about 15 minutes. This prevents them from sticking together when stored. Then, transfer the cookies to an airtight container, freezer-safe bag, or individually wrap them in cling wrap. Freeze for up to 3 months.
Related Recipes
Print
Candy Bar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 14-16 cookies 1x
- Category: Cookies, Candy Bars, Halloween
- Method: Bake
- Cuisine: American
Description
Indulge in the ultimate cookie experience with these Candy Bar Cookies! These take classic chocolate chip cookies to a whole new level by infusing them with the irresistible flavors and textures of your favorite candy bars. With gooey caramel, crunchy nuts, and bursts of chocolatey goodness, each bite is a delightful surprise that uses up any candy you have around your house!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups (233g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (270g) chocolate chips
- 1-2 cups chopped candy pieces (Snickers, Twix, M&Ms, Kit Kats, etc.)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- Place your candy in the freezer while you prepare the batter. Let it sit in the freezer for at least 15 minutes.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and chopped candy pieces. Ensure the chocolate and candies are distributed evenly throughout the dough.
- Roll the dough into about 2 ½-tablespoon (55-60g) sized balls.
- Push additional chocolate chips and chopped candy pieces into the tops of each dough ball for a bakery-style look if desired.
- Bake the cookies for 8-10 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft. Use a knife to push into the warm cookies to round out the circle shape.
- Allow the cookies to fully cool before storing in an airtight container, storage bag, or individually wrapped at room temperature for up to 5 days or in the freezer for up to 3 months.
Notes
Baking: To prevent cookies from spreading excessively during baking, accurate measurements of flour and sugar are crucial. Too much sugar or not enough flour can lead to excessive spreading. Use a kitchen scale for precision. Second, properly space the dough portions on the sheet, leaving enough room for expansion. Also, make sure the baking sheet is cool before placing more dough on it. A hot baking sheet can cause cookies to start spreading before they even enter the oven.
Bake Time: Keep a close eye on the cookies during the last few minutes of baking to prevent over-browning. The cookies should be light golden brown around the edges, pale and shiny on top, and slightly soft in the center. It's better to slightly underbake your cookies and let them finish cooking on the hot baking sheet outside of the oven to ensure a soft center.
Keywords: Candy Bar Cookies, Candy Cookies, Halloween Cookies
Leave a Comment!