Candy Bar Cookies
These fun cookies use leftover candy bars to make thin, chewy, irresistible treats. They’re a perfect way to use Halloween candy, and kids can help!
- Prep Time: 15 minutes
- plus 1 hour to soften the butter:
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 dozen cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
Units
Scale
- 1 heaping cup of chopped candy bars*
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- First, pick out your chocolate candy bars. Unwrap them and chop them into pieces. Measure out 1 heaping cup of chopped candy and set it aside. If you chopped too much, your miniature chef will happily take care of the rest!
- Whisk the flour, baking soda, and salt in a mixing bowl and set aside.
- Add the brown sugar, granulated sugar, and softened butter to a large mixing bowl. Use a hand mixer fitted with the beater attachments to cream the butter and sugar using medium speed. Beat until the mixture is light and fluffy. It will take about 3 minutes.
- Add the egg and vanilla to the creamed butter and sugar and continue mixing to incorporate. Do not overmix.
- Gradually add the flour mixture, mixing it to form a sticky dough. Stop mixing as soon as the flour is mixed in.
- Dump the chopped candy bars into the dough and stir with a wooden spoon.
- Bake at 375℉ for 8-10 minutes. For chewy cookies, remove them from the oven while still very soft! They will firm up as they cool.
Notes
Cool completely and store in an airtight container at room temperature for up to 5 days. Or follow the freezing instructions in the recipe post for later usage.
*use about 8 ounces of assorted chocolate candy. If using M&Ms or Reese’s Pieces, you can leave them whole.
Nutrition
- Serving Size: 1 cookie