Candy Bar Cookies
Indulge your sweet tooth with these irresistible Candy Bar Cookies, the ultimate dessert mashup that takes classic cookie dough to the next level! Packed with chunks of your favorite candy bars—think Snickers, Twix, or Milky Way—and melty semi-sweet chocolate chips, each bite is a chewy, gooey explosion of flavor. The recipe comes together effortlessly in just 15 minutes of prep time, making it perfect for satisfying last-minute cravings or impressing guests at gatherings. With golden, buttery edges and soft, underbaked centers, these cookies strike the perfect balance of texture and sweetness. Whether enjoyed warm from the oven or saved for a treat later in the week, these cookies deliver nostalgic comfort in every bite. Perfect for chocolate lovers, dessert enthusiasts, and anyone looking to transform leftover Halloween candy into a show-stopping sweet!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chopped candy bars (e.g., Snickers, Twix, Milky Way, etc.)
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chopped candy bars and chocolate chips using a spatula or wooden spoon.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden, but the centers still look slightly underbaked.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 904.8 g | 329% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 609.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 591 mg | 45% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
