Candy Bar Cookies

These candy bar cookies are buttery with perfectly crisp edges and the best soft and chewy texture. If your house is overflowing with leftover Halloween candy, then this recipe is for you!

Course cookies, Dessert, Snack

Cuisine American

Keyword halloween candy, chewy cookies, mini M&M's, mini chocolate chips, candy bars, leftover, no mixer

Prep Time 20

Cook Time 13

Chill time 1

Total Time 1 33

Servings large cookies

Calories 372

Author Kristen-The Epicurean Mouse

Ingredients

1 cup Unsalted butter melted and cooled
3/4 cup White granulated sugar
1 1/4 cup Light brown sugar packed
2 Large eggs room temperature
2 tsp Vanilla extract
2 3/4 cup + 2 tbsp All purpose flour sifted
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Kosher salt
1 1/2 cups Assorted chocolate candy chopped into small pieces, plus more for topping
1/2 cup Mini chocolate chips plus more for topping

Instructions

Melt the butter. Place the butter inside a heat-proof bowl and microwave until completely melted. Set aside to cool for 30 minutes.
Combine the dry ingredients. In a large bowl, sift together the flour, baking soda, baking powder and salt.
Combine the butter and sugar. Add the brown sugar and granulated sugar to the cooled, melted butter. Whisk to combine.
Add the wet ingredients. Whisk in the eggs and vanilla extract. Mix until combined.
Add the dry ingredients. Pour the flour mixture into the wet ingredients. Mix just until combined.
Add the mix-ins. Fold in the chopped candy and mini chocolate chips.
Scoop the cookies. Using a 2 oz ice cream scoop, scoop the cookie dough onto a parchment lined sheet pan. Then, refrigerate cookie dough for 1 hour.
Bake. Preheat oven to 350°. Place 5 cookies onto a parchment lined baking sheet. Bake the cookies for 13-14 minutes until the edges are crisp and golden and the centers are slightly underdone. Once you remove the cookies from the oven, take a cookie cutter, slightly larger than the cookie and "scoot" the cookies in a circular motion. * See notes below.
Top cookies with extra candy. Immediately sprinkle additional chopped candy and mini chocolate chips on top of the cookies. This will give your cookies the final look you see in my photos.

Notes

*To get the perfectly round cookies you see in my pictures, I use a very simple technique called "scooting". Basically, all you do is take a round cookie cutter, slightly larger than the cookie. As soon as the cookies come out of the oven, while they are still hot, put the cutter over the cookie and 'scoot' it into a perfectly round shape. Because of all the extra sugar from the candy in this cookie, it does spread and lose its circular shape as it bakes. Scooting will bring everything back together and give you the perfect round cookie.

*If you want the exact look you see in my pictures, top the cookies with additional chopped candy and mini chocolate chips while they are hot out of the oven.

Nutrition