Candy Bar Cookies
This is my signature chocolate chip cookie recipe, where I've subbed in chopped up candy bars for most of the chocolate chips. I used Snickers for purposes of the recipe because I thought the caramel, nougat, and nuts would be a nice combination, but you could use whatever you've got. If it's something that will melt into the cookie batter and leave you no texture (think peanut butter cups or Milky Way caramel bars, consider adding some chopped nuts or going half candy bar, half chocolate chips.
Equipment
- Stand mixer
- Cookie sheets
- Rubber spatula
- Parchment or other non-stick paper
Ingredients
- 75 g butter
- 75 g shortening
- 120 g granulated sugar
- 120 g light brown sugar
- 4 g salt
- 90 g eggs (about 2 large eggs)
- 5 g vanilla extract
- 300 g pastry flour
- 4 g baking soda
- 200 g chopped candy bars
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Cream together butter, shortening, granulated sugar, brown sugar, and salt until fluffy and smooth.
- Mix in eggs and vanilla.
- Combine flour and baking soda in a separate bowl. Slowly add to the liquid mixture, incorporating each addition fully before adding more. Do not over mix.
- Fold in chopped candy bar and chocolate chips.
- Line baking sheets with parchment paper. Spoon out mixture onto sheets using a 2 tbs measuring spoon or equivalent.
- Bake 11-14 minutes. Cookies will be soft fresh out of the oven. Let them set long enough to firm up, then remove to wire rack to cool completely.
- Store in air-tight container up to a week. No need to refrigerate.