Print

Candy Bar Cookies Recipe

Print Recipe

★★★★★

4.1 from 74 reviews

Indulge in the ultimate cookie experience with these Candy Bar Cookies! Elevate classic chocolate chip cookies by infusing them with gooey caramel, crunchy nuts, and bursts of chocolatey goodness from your favorite candy bars. Each bite is a delightful surprise that uses up any candy you have on hand, making these cookies perfect for satisfying any sweet tooth with a fun, creative twist.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 1 ⅔ cups (233g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt

Add-ins

  • 1 ½ cups (270g) chocolate chips
  • 1–2 cups chopped candy pieces (Snickers, Twix, M&Ms, Kit Kats, etc.)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies bake evenly and release easily.
  2. Chill Candy Pieces: Place the chopped candy pieces in the freezer for at least 15 minutes while you prepare the cookie dough; this helps prevent melting during mixing and baking.
  3. Combine Wet Ingredients: In a large bowl, whisk together the slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract until the mixture is smooth and fully combined.
  4. Incorporate Dry Ingredients: Add all purpose flour, baking powder, baking soda, and salt to the wet mixture. Use a rubber spatula to fold the dry ingredients in until no traces of flour remain, forming a cohesive dough.
  5. Add Chocolate Chips and Candy: Fold in the chocolate chips and chilled chopped candy pieces evenly throughout the dough using a rubber spatula.
  6. Shape Dough Balls: Portion the dough into approximately 2 ½-tablespoon (55-60g) sized balls, rolling them gently between your hands.
  7. Decorate with Extra Candy: For a bakery-style appearance, press additional chocolate chips and chopped candy pieces onto the tops of each dough ball before baking.
  8. Bake Cookies: Place the dough balls on the prepared sheets spacing enough for expansion, then bake for 8-10 minutes or until the edges turn light golden brown, tops look pale and shiny, and centers remain slightly soft.
  9. Shape and Cool: While cookies are still warm, gently push a knife into each to soften edges and shape into round cookies. Allow them to cool completely on the baking sheet before transferring to storage.
  10. Store Properly: Once fully cooled, store cookies in an airtight container or storage bag at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

  • Accurate Measurements: Use a kitchen scale to measure flour and sugars precisely. Too much sugar or too little flour can cause cookies to spread excessively.
  • Baking Sheet Temperature: Ensure baking sheets are cool before placing new dough to avoid premature spreading.
  • Don’t Overbake: Cookies are done when edges are light golden, tops are pale and shiny, and centers remain soft. Slightly underbake for a soft, chewy center.
  • Spacing: Leave ample room on the baking sheet between dough balls to accommodate spreading during baking.

Keywords: candy bar cookies, chocolate chip cookies, candy cookies, Halloween cookies, candy infused cookies, homemade cookies, American dessert

Find it online: https://foodiecara.com/candy-bar-cookies-recipe/