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I am one of those people who can’t eat just one cookie. If there’s a batch of cookies sitting, piping hot, on the counter, you can bet I’ll eat one after another, after another, after another….well, you get the picture. This recipe, in particular, is one of my faves because these cookies are full of candy! Candy inside of a cookie? What could possibly be tastier?
After you’re finished reading about Mina and Flynn’s sweet crush in A Batch Made in Heaven, give these Candy Bar Crush Cookies a try. Betcha won’t be able to eat just one!
Candy Bar Crush Cookies
1/2 Tsp vanilla extract
3/4 light brown sugar
1/4 cup white granulated sugar
2 sticks unsalted butter, softened
2 1/2 cups flour
1 Tsp baking soda
1 Tsp baking powder
2 cups chopped candy bars of your choice (For my version of these cookies, I used 4 Kit Kats, 2 Snickers, 2 Heath, 3 Twix, and 2 Butterfingers)
12 to 16 unwrapped Rolo candies (for the center filling of your cookies)
Preheat your oven to 375° Fahrenheit. Line a nonstick baking sheet with parchment paper. (Note: These cookies have a very sticky, gooey center, so parchment paper is a MUST if you don’t want your cookies sticking to your baking sheet.) In a medium mixing bowl, combine eggs, vanilla, brown sugar, and granulated sugar. Using a handheld or electric stand mixer, beat the eggs-and-sugar mixture for approximately 1 minute. Then mix in softened butter, beating until creamy. In a separate bowl, combine flour, baking soda, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing as you go.
Once your dough is well-blended, stir in your chopped candy bar pieces.
To make extra-large, gooey-chewy cookies, place large, heaping spoonfuls of dough on your baking sheet. You may only be able to fit 6 to 8 cookie dough balls on a baking sheet at a time.
Using a butter-coated teaspoon, create a crater in the dough at the center of each cookie. Gently press a Rolo into the top of each cookie. Using your fingers, pinch the sides of the cookie dough ball to cover up the Rolo with dough.
Bake the cookies for 12 to 15 minutes, until golden brown around the edges.
Allow the cookies to cool for at least ten to fifteen minutes before serving.
This recipe makes 10 to 12 cookies, depending on how large you make them.
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