Candy Cookies
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5.0
3 reviews
Excellent
Candy Cookies
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These Candy Cookies have the base of a traditional chocolate chip cookie, and incorporates any leftover candy bars you might have laying around! The sky is the limit--chop up your favorite candy bars and add them in these sweet cookies.
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Ingredients
- 2 ticks unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2-¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-½ cups Chopped Chocolate Candies chopped small
- ½ cup M&M's
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a KitchenAid stand mixer, begin to cream butter, granulated sugar, and brown sugar on medium speed for 1 minute.
- Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute.
- Add the 2-¼ cup all-purpose flour, baking soda, and salt. Add to the stand mixer, and mix for 30 seconds or until well incorporated.
- Add the chopped chocolate and M&M's; mix until just incorporated. Scrape down the sides of the bowl and mix one last time for about 5-10 seconds.
- Using a medium cookie scoop, begin scooping dough and placing on an ungreased cookie sheet.
- Bake for 10 minutes, then remove from the oven and let sit on the hot cookie sheet for 5 minutes, then transfer to a wire rack to cool. Repeat until all the cookie dough has been made.
Notes
- Chop Candy - Chop chocolate candy into bite-size pieces for the best
- Extra Candy - Add extra candy on top after mixing in the chopped candy.
- Caramel Candies - If you love caramel you will want to use one of the caramel candies like Rolo's, Snickers, or even Milkyways.
- Cookie Scoop - Ever since I invested in cookie scoops it's what I always use for scooping my cookie dough. Trust me, it's worth the $15 investment. Start with a medium scoop then buy the small and large!
- Underbake - I know this sounds crazy, but I achieve soft and chewy cookies every single time by under-baking my cookies. They will continue to bake once you pull them out of the oven as they rest on the hot cookie sheet. I promise!
- Wire Rack - After the cookies have cooled for 5 minutes on the baking sheet you'll want to transfer using a cookie spatula on to a wire baking rack. This is where they will continue to cool and set before you dig in to them!
- Refrigerate - Don't want to bake all the cookie dough in one evening? Wrap the dough in plastic wrap forming in a log and refrigerate for up to one week. Break off a few each day to bake and enjoy fresh cookies.
- Freeze - Scoop the remaining dough and place on to a parchment lined baking sheet. Place in the refrigerator to harden for 1 hour, then place in a freezer safe container or Ziploc bag. Label and freeze for up to 3 months!
Nutrition Information
Show Details
Serving
1g
Calories
172kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
24mg
(8%)
Sodium
121mg
(5%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
188IU
(4%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 172kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 121mg | 5% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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