Third Day Cookies Candy Marathon
Indulge your sweet tooth with the decadent allure of Third Day Cookies Candy Marathon—a recipe that’s a perfect balance of chewy, gooey, and crunchy textures. Loaded with chopped mini chocolate candy bars like Snickers, Twix, or Milky Way, along with rich chocolate chips and salty pretzel pieces, these cookies are an irresistible fusion of sweet and salty flavors. With just 20 minutes of prep time, this crowd-pleasing creation combines pantry staples like butter, brown sugar, and vanilla with fun, candy-filled surprises for a dessert that’s sure to steal the show. Ideal for bake sales, holiday cookie swaps, or simply satisfying late-night cravings, these cookies are baked to perfection with crispy edges and soft centers after just 10 minutes in the oven. Whether you serve them fresh or save them for later, these cookies are guaranteed to bring everyone back for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups mini chocolate candy bars, chopped (e.g., Snickers, Twix, Milky Way)
- 1 cup chocolate chips
- 0.5 cup pretzel pieces
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, light brown sugar, and granulated 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 until combined.
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. Be careful not to overmix.
Fold in the chopped mini chocolate candy bars, chocolate chips, and pretzel pieces using a spatula or wooden spoon until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 858.0 g | 312% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 484.7 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 646 mg | 50% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1618 mg | 34% | |
*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.
