Loads of candy hanging around after October? I’ve got you covered with these Loaded Candy Bar Cookies.
It’s November 2nd, and we’ve got oodles, and I do mean oodles, of candy in our house. These fun sized little treats can only be consumed for so long, so what do you do with the leftovers? Make Loaded Candy Bar Cookies! These cookies are an all granulated sugar milk chocolate chip cookie with an extremely generous amount of candy chopped up and mixed right in. They are monstrous cookies at five tablespoons of dough per cookie, but you can of course make them smaller if you desire. Here’s how to make them.
What you’ll need to make these loaded candy bar cookies:
Salted Butter
Granulated Sugar
A Large Egg
Pure Vanilla Extract
Salt
Baking Soda
All Purpose Flour
Milk Chocolate Chips (you can use semi-sweet, dark, or white as well)
Candy of Choice (I used M&M’s, Twix, KitKat, Snickers, and Hershey bars)
The Dough
This cookie dough is similar to my Milk Chocolate Chip Cookie Recipe, except that I make a smaller batch + mix in a LOT of candy bars. I used one cup of milk chocolate chips (you can sub in your favorite variety of chocolate chips) and one and a half cups of chopped candy bar pieces, but if this is a bit much for you, you can do one cup of candy. I love my cookies super loaded with mix-ins, and this recipe does not disappoint if you love a loaded cookie!
You will begin by creaming your salted butter and your granulated sugar until smooth. You will then add the egg and the vanilla, and mix well. Next, add in the dry ingredients; your flour, salt, and baking soda, and mix until no powder remains.
The Mix-Ins
Now comes the fun part: the mix-ins! Gently fold in your chocolate chips and chopped candy bars of choice. I used a combination of M&Ms, Twix, KitKat, Snickers, and Hershey bars. You will chop them up into smaller pieces, keeping a few extra on hand to press into the tops of the dough for aesthetics if desired. After mixing this up well, use a giant five tablespoon cookie scoop to scoop out balls of dough. Press any candy toppers gently into the dough balls, and place five at a time on a standard sized cookie sheet lined with parchment paper. Bake at 375° for 19 minutes.
These cookies will bake up golden on the edges and soft in the middle. Allow them to cool for five minutes on the parchment lined cookie sheets, and then transfer them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for up to three days.
The Dietary Substitutions
I love providing gluten, dairy, and egg substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten, dairy, and eggs shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten, dairy, and eggs.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Bob’s Red Mill also makes a wonderful Gluten Free Egg Replacer that would make these cookies fully vegan when used in conjunction with the dairy free butter.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
When choosing candy mix-ins, choose brands that are dairy free and / or gluten free as desired.
If you loved these loaded candy bar cookies, I’d be so grateful for you to leave a 5 star rating + review!
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy.
Happy Baking!
XO,
Heather
Loaded Candy Bar Cookies
Ingredients
- ½ Cup Salted Butter, softened to room temperature
- ¾ Cup Granulated Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Salt
- ½ Teaspoon Baking Soda
- 1 ¼ Cups All Purpose Flour
- 1 Cup Milk Chocolate Chips
- 1-1 ½ Cups Chopped Candy of Choice
Instructions
- Cream the butter and sugar in a standing mixer, or by hand, until light and fluffy, about 30 seconds or so. Add the egg and the vanilla. Mix until well incorporated, about 20 seconds.
- Add the dry ingredients: the flour, the baking soda, and the salt. Mix until well incorporated, and no powder remains. Add your chocolate chips and chopped candy. Stir gently until they are mixed in.
- Using a 5-tablespoon cookie scoop, scoop cookie dough balls onto a parchment lined standard sized baking sheet. Bake five at a time at 375°F for 16-18 minutes, or until golden on the outside. The middle will set up as they cool.
- Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Store any leftovers in an airtight container for up to three days. Makes 8 cookies.
- If you prefer smaller cookies, use a 2 tablespoon scoop and baked for 12-14 minutes. Enjoy!
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