Candy Bar Cookies
This Candy Bar Cookies recipe is easy to make and an excellent way to use up leftover halloween candy! You can never go wrong with a candy stuffed cookie.
Prep Time10 minutes mins
Cook Time9 minutes mins
Total Time19 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 186kcal
- 2 ¼ cups all purpose flour
- 1 teaspoon Baking soda
- 1 teaspon Salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon Vanilla extract
- 2 large eggs
- 2 cups Candy bars chopped (candy bars, Reeses, M&Ms work best)
Preheat oven to 375 degrees fahrenheit
Line a cookie sheet with parchment paper, set aside
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugars until light and fluffy.
Add vanilla extract and eggs, one at a time, beating well after each addition.
Gradually mix in flour mixture.
Fold in chopped candy until well dispersed.
Use a medium cookie scoop to scoop dough onto parchment paper, about 2 inches apart.
Bake for 9-11 minutes, until golden brown.
Cool on a wire rack and enjoy!
- Instead of parchment paper, you can also use a silicone baking mat to line your baking sheet. You could also use nonstick cooking spray to prepare your baking sheets.
- If you don't have a cookie scoop and want your cookies to be evenly sized you can weigh them with a kitchen scale. Weigh out two ounces of dough for each cookie dough ball.
- You can also press more chopped candy onto the top of the cookies before you bake them if you want a decorative touch.
- If you decide to freeze these cookies, just note that the chocolate may turn gray. This is called "bloom" and the chocolate is perfectly edible.
Serving: 1Cookie | Calories: 186kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 131mg | Fiber: 2g | Sugar: 16g | Vitamin A: 25IU | Calcium: 20mg | Iron: 2mg