Alternate title: the Best Damn Chocolate Chip Cookies you’ve ever had. Ever
Hope your weekend was relaxing and stress-free. Mine seemed as short as ever. We cleaned, I sewed, I ran, I sewed some more, and (shocker) I baked!
Do you still have leftover Halloween candy at your house like we do? These cookies are absolutely fabulous for using up random leftover candy. They’re super easy, and you can use whatever candy you want.
Chewy Chocolate Chip Candy Bar Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1-1/2 cups chopped candy bar bits ( I used M&Ms, Milk Way, Snickers, & Twix)
- 1-cup semisweet chocolate chips
(recipe adapted from All Recipes.com)
1. Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
2. Gather ingredients and chop candy bars.
3. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
*Does anyone have a trick for separating an egg yolk if you don’t have a fancy little gadget? I’ve had the most luck so far with cracking the egg in a bowl and fishing out the yolk with a slotted spoon
5. Stir in the chocolate chips and candy bar bits by hand using a wooden spoon.
Drop cookie dough with a cookie scoop onto the prepared cookie sheets.
1. Ignore how disgusting my ancient cookie sheets are.
2. Do you have one of these silicone baking mats? If you don’t, take my word for it and buy one immediately. We got one as a wedding gift and I haven’t scrubbed a baking sheet in 6 months.
6. Bake larger cookies for 13 to 15 minutes, or until the edges are lightly toasted.
*They don’t really brown on top, I was afraid at first that they were undercooked but letting them go longer just made the bottoms brown
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely (or eat them while they’re still hot because you can’t resist). Your call.
Jacob (who is quite the cookie connoisseur) has declared these the best cookies I’ve ever made.
I may or may not have baked two batches within the last week.
Go. Make these now. You can thank me later.