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Candy Bar Cookies all stacked and laying on cookie sheet.

Candy Bar Cookies

Brooke Homec
These candy bar cookies are always fun to make after Halloween when you are loaded with all sorts of chocolates. Mix it up to your own liking!
4.95 from 17 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16
Calories 330 kcal

Ingredients
 

  • 1 cup (227 g) butter
  • 1 ½ cups (330 g) packed brown sugar
  • 1 large eggs
  • 1 egg yolk
  • 2 teaspoon vanilla
  • 1 teaspoon (1 teaspoon) baking soda
  • 1 tsp (1 teaspoon) salt
  • 2½ cups (350 g) all-purpose flour
  • 15-20 fun size chocolate candy bars
  • flaked sea salt for sprinkling

Instructions
 

  • In a bowl, whisk together the baking soda, salt and flour. Set aside.
  • Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add egg and yolk one at a time, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Chop up the chocolate bars into chunks, trying to keep some large and some small for different variants of size. Stir the chocolate into the dough until combined.
  • Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results which be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours.
  • When ready to bake, turn the oven on to 350 F, and line 2 cookie sheets with parchment paper. Place 8 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
  • Bake the cookies for 11-13 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
  • I prefer to only bake the amount of cookies we are going to eat at the time, which is usually one pans worth. Freeze the rest of the dough balls in a ziplock, and pull out whenever you're craving a warm cookie or two.

Notes

My favorite candy bars to use for these are snickers, twix, kit-kats, reese's cups and m&m's. But feel free to use anything that you love!
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 330kcalCarbohydrates: 44gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 360mgPotassium: 103mgFiber: 1gSugar: 27gVitamin A: 410IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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