Fabulously Delicious: Candy Bar Cookies
I'm pretty sure this is what you've all been waiting for...
If you've tried my cookies, then you know what i'm talking about! I'm about to reveal all my secrets, right here, right now! Only because I love you!
When I make cookies, I always use the same base recipe. Why this one?! I've tried MANY chocolate chip recipes over the years and this one has been the BEST one, the softest, chewiest, most perfect cookie you could possibly bake. So why change? #perfection Then I mix in everything and anything I have in my pantry! It's the best way to A. clean out your pantry and B. try new cookie recipes! It's super easy, no measurements required (for this part) and the sky's the limit!
I made a batch of what I like to call "Candy Bar Cookies" because when you take a bite, it's like the flavors of 4 candy bars at once, and WHO doesn't like that!??! Take a peek!
Candy Bar Cookies
Serves: 24 large cookies
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 oz. Semi-Sweet Chocolate Chunks (Or your preference)
- 10 oz. Snickers Baking Bites
- 10 oz. Butterfinger Baking Bits
- 10 oz. Reese's Peanut Butter Chips
- Preheat oven to 350 degrees.
- In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
- Add eggs one at a time and mix.
- Add vanilla and mix.
- In a separate bowl, SIFT together flour, baking soda, cornstarch and salt.
- Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
- Mix in the chocolate chunks, Snickers Bites, Butterfinger Bits and Reese's Peanut Butter Chips.
- Scoop the dough using an ice cream scoop into your hand then divide it in half and put it back together with the pulled sides facing upwards. (This will give your cookie a more rustic, bakery style look.)
- Repeat with the rest of the dough.
- Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.
**Recipe adapted from Lovely Little Kitchen
So there you have it! My secret is out! I've made these cookies so many times that I literally have the recipe memorized, it's crazy! I can whip them out like nobody's business! Let me know if you give it go! Enjoy!!