Who doesn’t love the perfect blend of a chewy cookie and a gooey candy bar? Our Candy Bar Cookie Recipe brings together the best of both worlds in one irresistible treat. These cookies are packed with chunks of your favorite candy bars, creating a delightful mix of textures and flavors that everyone will crave.
Ingredients
To bake the perfect Candy Bar Cookie, we need to gather ingredients that create a rich cookie dough base and incorporate the best candy bars for that indulgent flavor. Below are the categorized essentials for our recipe.
Cookie Dough Ingredients
These ingredients form the soft and chewy cookie dough that holds our candy bar pieces perfectly.
- 2 ¼ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
Candy Bar Ingredients
We use a mix of popular candy bars chopped into chunks to create the irresistible gooey texture and burst of flavor.
| Candy Bar Type | Quantity | Preparation |
|---|---|---|
| Milk Chocolate Bar | 1 cup | Chopped into chunks |
| Peanut Butter Bar | ½ cup | Chopped into chunks |
| Caramel-filled Bar | ½ cup | Chopped into chunks |
| Nuts & Nougat Bar | ½ cup | Chopped into chunks |
Tip: Choose your favorite candy bars or mix according to preference for a custom flavor profile.
Optional Add-Ins
To boost texture and flavor complexity we recommend these optional additions:
- ½ cup chopped walnuts or pecans (for crunch)
- ½ cup semi-sweet chocolate chips (for extra chocolate richness)
- ¼ cup toffee bits (for a buttery caramel crunch)
- ¼ teaspoon ground cinnamon (for a warm spice note)
These ingredients allow us to tailor the Candy Bar Cookie to our taste while maintaining the bold flavor contrast between cookie and candy.
Equipment Needed
To create our delicious Candy Bar Cookie Recipe with perfect texture and gooeyness, having the right equipment is essential. Here’s what we need to ensure smooth preparation and excellent results:
- Mixing Bowls: Use a large bowl for combining dry ingredients and a medium bowl for wet ingredients. Glass or stainless steel works best.
- Electric Mixer: A stand mixer or handheld electric mixer helps us cream butter and sugar effortlessly to create a light, fluffy cookie base.
- Measuring Cups and Spoons: Precise measurement guarantees consistent flavor and texture.
- Spatula: Flexible silicone spatulas allow us to scrape down bowl sides properly, ensuring even mixing.
- Whisk: Ideal for combining dry ingredients uniformly before incorporating wet elements.
- Baking Sheet: Use a heavy-duty, rimmed baking sheet for uniform heat distribution and to prevent cookies from sliding off.
- Parchment Paper or Silicone Baking Mat: Essential to prevent sticking and promote even browning.
- Sharp Knife: For chopping various candy bars into chunks the perfect size to mix into our cookie dough.
- Cooling Rack: Allows cookies to cool evenly and prevents sogginess.
| Equipment | Purpose | Tips |
|---|---|---|
| Mixing Bowls | Combines ingredients | Use large bowls to avoid spills during mixing |
| Electric Mixer | Creams butter and sugar | Use medium speed for best texture |
| Measuring Cups/Spoons | Measures ingredients precisely | Level off dry ingredients for accuracy |
| Spatula | Scrapes bowl sides | Flexible silicone material preferred |
| Whisk | Mixes dry ingredients | Combines flour baking soda and salt before mixing |
| Baking Sheet | Bakes cookies | Choose heavy-duty for even heat distribution |
| Parchment Paper/Silicone Mat | Prevents sticking | Reusable silicone mats reduce waste |
| Sharp Knife | Chops candy bars | Cut into small chunks for even distribution |
| Cooling Rack | Cools cookies quickly | Elevates cookies preventing sogginess |
Proper equipment not only supports the flawless execution of our Candy Bar Cookie Recipe but also enhances our baking experience by streamlining every step from mixing to cooling.
Prep Work
Before we start baking our Candy Bar Cookie masterpiece, proper preparation is essential. This step ensures a smooth baking experience and guarantees that our cookies turn out chewy, gooey, and utterly irresistible.
Preparing the Cookie Dough
To begin, we need to make the perfect cookie dough that acts as the canvas for our candy bar chunks:
- Cream the Butter and Sugars: In a large mixing bowl, beat 1 cup of softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy. This step is crucial for creating chewy cookie texture.
- Incorporate Eggs and Vanilla: Add 2 large eggs, one at a time, mixing thoroughly after each addition. Pour in 2 teaspoons of pure vanilla extract. These ingredients give the dough richness and a fragrant aroma.
- Combine Dry Ingredients Separately: In another bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to our wet mixture. Stir with a spatula until just combined to avoid overworking the dough.
- Chill the Dough (Optional but Recommended): Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps intensify the flavor and maintain cookie shape during baking.
We now have a sturdy base ready to be enhanced with our star ingredient — the candy bars.
Chopping the Candy Bars
The key to achieving those pockets of gooey sweetness lies in the way we prepare the candy bars:
- Use a sharp chef’s knife to cut about 3 cups total of assorted candy bars into irregular chunks approximately ½ inch in size.
- Include a variety of candy bars such as milk chocolate, peanut butter-filled, caramel varieties, and those with nuts and nougat for a complex flavor profile.
- Avoid finely chopping; chunkier pieces provide better texture contrast and luscious melty centers.
- Keep the chunks separate and reserve some to sprinkle on top of the dough just before baking for extra gooeyness and visual appeal.
| Candy Bar Type | Suggested Chunk Size | Flavor/Texture Contribution |
|---|---|---|
| Milk Chocolate | ½ inch | Creamy sweetness |
| Peanut Butter | ½ inch | Nutty and rich |
| Caramel-Filled | ½ inch | Gooey and buttery |
| Nuts & Nougat | ½ inch | Crunch and chewy complexity |
By carefully preparing the dough and expertly chopping our candy bars, we set ourselves up for a cookie experience that delivers chewy dough punctuated by bursts of melty, sweet candy.
Directions
Follow these detailed steps to create the perfect Candy Bar Cookie that delivers a chewy, gooey, and irresistible treat every time.
Mixing the Dough
- Cream the butter and sugars: In a large mixing bowl, beat 1 cup (227g) of softened unsalted butter with 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy—about 3 to 4 minutes.
- Add eggs and vanilla: Crack in 2 large eggs one at a time. Mix thoroughly after each addition to ensure proper binding. Stir in 2 teaspoons of pure vanilla extract for enhanced flavor.
- Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Incorporate dry mixture: Slowly add the dry ingredients to the wet mixture while mixing on low speed. Stop once just combined to avoid overworking the dough, ensuring your cookies stay tender.
- Optional chilling: Cover the dough and refrigerate for at least 1 hour. This step solidifies the fats and enhances flavor while helping your cookies hold their shape during baking.
Incorporating Candy Bars
- Using a sharp knife, chop your selected candy bars into irregular chunks sized approximately ½ to 1 inch to guarantee melty pockets of candy within every bite.
- Gently fold in 2 cups of mixed chunks (milk chocolate, peanut butter, caramel-filled, nuts, and nougat bars) into the dough along with any optional add-ins like ½ cup chopped nuts or ½ cup chocolate chips.
- Be careful not to overmix—fold just enough to evenly distribute the candy chunks throughout the dough.
Portioning the Cookies
- Line a heavy-duty baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Using a tablespoon or cookie scoop, drop rounded dough balls spaced 2 inches apart on the prepared sheet to allow room for spreading.
- For a rustic look and added gooeyness, press a few extra candy chunks gently onto the top of each dough ball before baking.
Baking Instructions
| Step | Action | Details |
|---|---|---|
| Oven Preheat | Preheat to 350°F (175°C) | Ensure full temperature |
| Bake Time | Bake each batch for 10-12 minutes | Until edges are golden |
| Cooling | Cool on the baking sheet for 5 minutes | Allows cookies to set |
| Final Cooling | Transfer to a wire rack to cool completely | Preserves texture |
- Bake batches for 10 to 12 minutes until edges turn golden brown while centers remain soft.
- Avoid overbaking to keep cookies chewy with molten candy pockets.
- Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This resting step finalizes texture and makes handling easier.
By following these detailed directions, our Candy Bar Cookie Recipe will fill your kitchen with rich aromas and yield cookies bursting with decadent, gooey candy bar surprises.
Cooling and Serving
Proper cooling and thoughtful serving elevate our Candy Bar Cookie Recipe experience, ensuring perfect texture and maximum enjoyment with every bite.
Cooling Tips
- Remove cookies from the oven when edges are golden and centers look slightly underbaked for that perfect chewy inside.
- Let the cookies cool on the baking sheet for 5 minutes to firm up and avoid breaking during transfer.
- Transfer cookies to a wire cooling rack to cool completely. This allows air to circulate and prevents sogginess.
- Avoid stacking warm cookies to maintain their texture and appearance.
- For optimal results, cool the cookies for at least 30 minutes before serving or storing.
| Cooling Step | Duration | Purpose |
|---|---|---|
| Rest on baking sheet | 5 minutes | Set structure before moving |
| Transfer to rack | Until completely cool (≈30 minutes) | Maintain crisp edges and chewy center |
| Storage note | Store at room temperature after cooling | Preserve freshness and texture |
Serving Suggestions
- Serve Candy Bar Cookies slightly warm to enjoy the gooey melted candy chunks and chewy dough that define our recipe.
- Pair with a glass of cold milk or your favorite warm beverage such as coffee or hot chocolate to complement the rich flavors.
- Arrange cookies on a festive platter garnished with extra chopped candy bits or a light dusting of powdered sugar for visual appeal.
- For special occasions, sandwich two cookies with a layer of vanilla ice cream or chocolate ganache for an indulgent treat.
- Store leftovers airtight at room temperature for up to 4 days to maintain freshness and softness.
Tip: Reheat cookies in a microwave for 10-15 seconds to revive gooey candy centers before serving.
Storage Instructions
To keep our Candy Bar Cookies fresh and delicious for as long as possible, proper storage is essential. Follow these steps to maintain their gooey texture and rich flavors.
Cool Completely Before Storing
Allow the cookies to cool completely on a wire rack. This prevents moisture buildup inside the container which can make the cookies soggy and lose their chewy texture.
Airtight Container Storage
Place the cooled cookies in an airtight container. Use parchment or wax paper between layers to keep the candy chunks from sticking together.
Room Temperature or Refrigerator
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 5 days | Keeps cookies soft and chewy |
| Refrigerator | Up to 2 weeks | May firm up cookies; reheat before eating |
For best taste and texture, we recommend storing cookies at room temperature in a cool dry place. Refrigeration is good for longer storage but causes firmer texture.
Freezing for Extended Storage
To freeze, wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Properly frozen cookies last up to 3 months.
Defrost and Reheat
When ready to enjoy, thaw frozen cookies at room temperature for 30 minutes. For that fresh-baked feel, warm them in the oven at 300°F (150°C) for 5 minutes or microwave for 15 seconds. This will soften the candy bar chunks and revive the gooey centers.
Pro Tip: Avoid stacking warm cookies inside containers to prevent them from sticking together or becoming soggy.
By following these storage instructions, we ensure our Candy Bar Cookies taste just as indulgent and satisfying as the moment we pulled them from the oven.
Variations and Tips
Candy Bar Choices for Custom Flavor Profiles
To personalize our Candy Bar Cookie Recipe, we can mix and match candy bars according to taste. Consider the following options and their flavor contributions:
| Candy Bar Type | Flavor Profile | Texture Addition |
|---|---|---|
| Milk Chocolate | Creamy, sweet | Smooth melt |
| Peanut Butter | Salty, nutty | Slight crunch |
| Caramel-Filled | Buttery, rich | Gooey chew |
| Nuts & Nougat | Crunchy, chewy | Textural contrast |
| White Chocolate | Sweet, creamy | Smooth and mellow |
| Dark Chocolate | Slightly bitter, intense | Robust flavor |
Tip: Use irregular chunk sizes to create bursting pockets of candy without overwhelming the cookie base.
Ingredient Substitutions and Add-Ins
We can easily adjust the recipe to suit preferences or dietary needs:
- Butter: Substitute with coconut oil for a subtle tropical twist and dairy-free option.
- Sugars: Use brown sugar only for deeper molasses notes or coconut sugar for a caramel-like sweetness.
- Extra Mix-Ins: Add a teaspoon of cinnamon or espresso powder for enhanced depth.
- Nuts: Toast walnuts, pecans, or almonds to boost crunchy texture and nutty flavor.
- Chocolate Chips: Blend in mini chocolate chips for additional melting pockets.
Baking Tips for Perfect Texture
Achieving the ideal chewy yet gooey Candy Bar Cookie requires precise technique:
- Dough Chilling: Chill the dough for 30 minutes to an hour to prevent excessive spreading and enhance flavor meld.
- Portioning: Use a cookie scoop for uniform sizes, approximately 2 tablespoons of dough per cookie.
- Baking Time: Bake at 350°F (175°C) for 10-12 minutes. Remove cookies when edges turn golden but centers appear slightly underbaked to retain chewiness.
- Cooling Process: Rest cookies on the baking sheet for 5 minutes before transferring to a wire rack, locking the gooey candy pockets inside.
Storage and Reheating Recap
Remember to cool completely on a wire rack before storage. Layer cookies with parchment or wax paper in an airtight container. Refer to the storage guide below for freshness duration:
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Room Temperature | Up to 5 days | Microwave 10-15 seconds for softness |
| Refrigerator | Up to 2 weeks | Warm in oven 5 minutes at 300°F |
| Freezer (Wrapped) | Up to 3 months | Thaw at room temp then warm slightly |
Pro Tip: “Avoid stacking warm cookies to prevent sogginess and preserve that perfect texture.”
By exploring these variations and tips, we can elevate our Candy Bar Cookie experience, tailoring each batch for unforgettable, personalized treats bursting with flavor and delightful textures.
Conclusion
These Candy Bar Cookies offer a perfect blend of chewy cookie dough and melty candy bar goodness that’s hard to resist. With just a few simple ingredients and some thoughtful prep, we can create a treat that’s both comforting and exciting.
Whether you stick to the classic mix or customize with your favorite candy bars and add-ins, this recipe is flexible enough to suit any taste. Plus, with the right storage and reheating tips, we can enjoy these cookies fresh and delicious anytime.
Baking these cookies is a rewarding experience that fills the kitchen with inviting aromas and delivers a satisfying bite every time. Let’s get baking and make every cookie moment unforgettable!
Frequently Asked Questions
What are the main ingredients for Candy Bar Cookies?
The main ingredients include all-purpose flour, baking soda, salt, butter, brown and white sugars, eggs, vanilla extract, and chopped chunks of your favorite candy bars like milk chocolate, peanut butter, caramel, and nougat bars.
Which candy bars work best in this cookie recipe?
Milk chocolate, peanut butter, caramel-filled, and nuts & nougat candy bars work best. Using a mix provides a delightful combination of flavors and textures.
Do I need any special equipment to bake these cookies?
Basic baking tools are required: mixing bowls, electric mixer, measuring cups and spoons, spatula, whisk, a heavy-duty baking sheet, parchment paper or silicone mat, sharp knife for chopping candy, and a cooling rack.
How should I chop the candy bars for these cookies?
Chop candy bars into irregular, bite-sized chunks. Varying the size helps achieve a good texture mix of gooey and crunchy throughout the cookies.
What temperature and time should I bake the cookies?
Bake the cookies at 350°F (175°C) for 10-12 minutes, until the edges are golden brown but the centers remain chewy.
Can I add other mix-ins to customize these cookies?
Yes, optional add-ins include nuts, chocolate chips, toffee bits, or spices like cinnamon for extra flavor and texture.
How do I ensure the cookies stay chewy and gooey?
Chill the dough before baking, portion cookies uniformly, and avoid overbaking. Proper cooling on a wire rack also preserves texture.
What is the best way to cool and serve Candy Bar Cookies?
Let cookies rest on the baking sheet for 5 minutes after baking, then transfer to a wire rack to cool completely. Serve slightly warm with milk or hot beverages.
How should I store leftover Candy Bar Cookies?
Store completely cooled cookies in an airtight container with parchment between layers. They keep 5 days at room temp, 2 weeks refrigerated, or freeze up to 3 months.
Can I freeze Candy Bar Cookies?
Yes, wrap cookies individually and freeze. Thaw at room temperature before reheating to restore gooey texture.
Are there any ingredient substitutions for dietary preferences?
You can substitute coconut oil for butter to make the recipe dairy-free and add spices like cinnamon to enhance flavor.
What are some fun ways to enjoy these cookies?
Try sandwiching cookies with ice cream or chocolate ganache for festive treats. They’re perfect served warm or with cold milk.