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Candy Bar Cookies

  • Author: Elise
  • 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


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!


  • 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.)


  1. 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.
  2. Place your candy in the freezer while you prepare the batter. Let it sit in the freezer for at least 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Roll the dough into about 2 ½-tablespoon (55-60g) sized balls.
  7. Push additional chocolate chips and chopped candy pieces into the tops of each dough ball for a bakery-style look if desired.
  8. 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.
  9. 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.


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