Imagine biting into a soft, chewy cookie that's packed with the irresistible surprise of chopped candy bars in every single bite! These Mini Candy Bar Cookies are not just another dessert - they're a delectable adventure that transforms ordinary baking into an extraordinary culinary experience. Whether you're a chocolate lover, a cookie enthusiast, or someone who craves a little unexpected sweetness, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini candy bars, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Chop the mini candy bars into small, bite-sized pieces. Gently fold the chopped candy bars into the cookie dough using a spatula.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Use room temperature butter and eggs for smoother, more evenly mixed dough
- Chill the dough for 30 minutes before baking for thicker, more structured cookies
- Choose a variety of mini candy bars for more complex flavor profiles
- Don't overmix the dough - this can lead to tough, dense cookies
- Use a cookie scoop for uniform cookie sizes and even baking
- Let cookies cool completely to allow the candy pieces to set
- For extra indulgence, drizzle melted chocolate over cooled cookies
- Store in an airtight container with a piece of bread to maintain softness
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
