Candy Bar Cookies

Kaylie
Jun 15, 2020
2 min read

Updated: Jul 10, 2020

Kicking a regular chocolate chip cookie up a notch by adding some of my favourite candy bars. Kit Kat, Coffee Crisp and Wunderbar are the add ins for these giant cookies.

A basic brown sugar cookie dough can have just about anything added to it, so why not add some of your favourite candy bars. When choosing your candy bars make sure it doesn’t have a soft filling like Snickers or Mars bar, they will melt too much in the oven and make a mess. Growing up my mom always made Smartie cookies and they were a family favourite. I always like to slightly under bake cookies so that they are nice and chewy. One of my best discoveries that makes cookie making fast was to use a large ice cream scoop to form the cookies. This recipe needs the dough to chill for about 45 minutes to an hour before baking to make sure the cookies don’t spread too much.

Candy Bar Cookies

Makes 16-18 large cookies

Ingredients:

Basic brown sugar cookie dough

1 cup salted butter, softened
2/3 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups all purpose flour
1/2 teaspoon sea salt

Add in

Kit Kat Cookies:

3 Kit Kat’s, chopped
1/2 cup white chocolate chips

Coffee Crisp Cookies:

3 Coffee Crisps, chopped
1/2 cup semi sweet or dark chocolate chips

Wunderbar Cookies:

3 Wunderbars, chopped
1/2 cup peanut butter chips

Instructions:

In large bowl, cream butter and both sugars until smooth.
Combine flour, baking soda and salt in medium bowl and stir.
With mixer on low speed add eggs one at a time until completely mixed in. Add vanilla extract and mix.
Add flour mixture to wet ingredients and mix until combined. Stir in the add ins of your choosing using a wooden spoon.
Using the cookie scoop, scoop all your cookies and place them on a cookie sheet. Cover with plastic wrap and chill dough for 45 minutes to and hour in fridge.
Preheat oven to 350F. Line cookie sheet with parchment or silpat liner. Place 6 cookies in cookie sheet and bake for 14-15 minutes or until edges are golden. Let cool on pan for 10 minutes then remove to cooking rack.