One Halloween a few years back, I decided to take leftover chocolate candy I had laying around and bake them into chocolate chip cookies. The end result: A melted mix of goodness. I know we are well past Halloween, but this tasty treat popped into my head the other day and then I really had to eat one (or 15).
Chocolate chip cookies are one of my faves and my family loves it when I bake them from scratch. But when you threw in some Milky Ways, Snickers, caramels or Peppermint Patties, the cookies took on a new life. Something about the way the candy bar melts into the gooey part of the cookie…mmm…. it’s good.
Candy Bar Cookies with Snickers and Ghirardelli Caramel Bars
- 10-16 mini Snickers bars (sliced in half)
- 4-6 Ghirardelli caramel bars (sliced in half) (optional)
- 2 sticks butter
- 2 eggs
- 2 cups flour
- 3/4 whole wheat flour (optional. This gives some added texture. If you don't add this, instead add 3/4 white flour)
- 1 teaspoon vanilla
- 3/4 cups sugar
- 3/4 brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped nuts (optional. I used sliced almond because I had them in my kitchen at the time. Walnuts or almonds work well)
|Preheat oven to 375 degrees. In a large bowl, mix melted (room temperature) butter, vanilla and sugar. Beat well until all are blended. Add eggs, one at a time. Blend well. In a separate bowl, mix dry ingredients: flour, salt and baking soda. Add dry ingredients to butter/sugar mixture, adding slowly (one cup at a time) until all are mixed together. Add nuts and cacoa chips. Drop spoonfuls of cookie dough onto greased cookie pan, making sure an inch of space surrounds each piece. Once on the pan, place 1/2 of a mini Snickers bar or 1/2 of a Ghirardelli square (up to you which one) in the middle of the cookie and press down slightly so it sinks down into the dough. Bake for 10 - 12 minutes or until edges look golden brown. Do not overcook.|