These candy bar cookies are delicious, soft, and chewy cookies packed full of chocolate and caramel! A perfect way to use up leftover candy.
I don’t know about you, but right about now is the time where I’m getting less in the mood to eat all those Halloween chocolate bars, and more in the mood to do some baking with them! It’s like the best of both worlds, where you get a delicious candy bar and delicious warm cookies, all in one.
In case you also have some extra chocolate bars laying around from any extra Halloween candy you bought, or maybe your kids would be willing to spare a couple bars – I promise these cookies are work it!
These candy bar cookies are big, delicious, soft and chewy cookies that are packed full of pieces of your favorite candy bars! They’re caramelly, crunchy in some spots, bursting with chocolate, and so delicious!
What candy bars should I use?
You can use whatever chocolate candy bars are your favorite. Just make sure they go together, like personally I wouldn’t use a mint chocolate Peppermint Patty paired with a Reese’s Cup, right? But caramel and peanut butter are delicious together!
I used Kit Kats, Reeses Cups, Snickers, Milky Way, Twix, M&Ms, 3 Musketeers, 100 Grand, and Crunch bars – use whatever you have on hand.
- Reeses Cups
- Reeses Pieces
- Peanut M&Ms
- Milky Way
- 3 Musketeers
- Cookies and Cream Bars
- 100 Grand
- Kit Kat
- Hershey Bars
- Almond Joy
- Baby Ruth
- Basically any chocolate bar will work
How to make Candy Bar Cookies?
Start by chopping up all your candy bar pieces. You’ll want about 2 cups total.
Cream together your butter, brown sugar, and granulated sugar in a large bowl. Mix them together until the mixture is nice and fluffy and the color lightens up a bit. Then add in the vanilla extract and eggs, and mix them until they’re just combined into the mixture.
Then add in your flour, baking soda, baking powder, and salt. Stir it all together until you have a nice and soft cookie dough. Fold in your chocolate pieces, maybe reserving about 1/4 cup of them to top your cookie dough balls with (this helps your cookies look extra nice).
Scoop the dough into 1/4 cup portions of dough, and roll them into balls. Place one of two candy bar pieces on top of the cookie dough balls, and place them all onto a cookie sheet lined with parchment paper.
Place the cookie pan into the fridge to let the cookie dough balls chill. And chill them for at least 1 hour. You can also freeze the cookie dough balls at this point for when you want to bake up just a couple cookies at once. They’re my favorite to keep on hand for a late night treat.
When you’re ready to bake the cookies preheat the oven to 350 F and place up to 6 cookie dough balls onto a lined cookie sheet. Bake the cookies for about 12-14 minutes, or until the edges just start to turn golden and the tops of the cookies are set.
Remove the pan from the oven and let the cookies cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool more or enjoy them warm.
Tips for making Candy Bar Cookies:
- Make sure to spoon the flour into the measuring cup, then level off the top with a knife to make sure your flour isn’t getting extra packed into the cup, and over measured. You can also weigh out your flour with a scale. But these two ways ensure you get the right amount of flour for this recipe.
- You can also make these cookies half as big with 2 TBS of dough (they’re currently 1/4 cup of dough, and are big delicious cookies). Bake them for about 8-10 minutes.
- Roll your cookie dough into balls and then chill the balls for at least an hour. This will help the butter harden back up so the cookies don’t spread as much when baking and still stay a little bit thick, giving them the perfect soft and chewy middles.
- To make my cookies extra pretty I always stick one or two pieces of candy bars (and a couple m&ms for color) on top of the cookie dough balls before chilling and baking.
- The cookie dough for these is great for freezing and baking when you need a couple cookies. Flash freeze the dough balls by placing the dough on a cookie sheet then freeze for about 1 hour. Then remove the balls and place them into a zip top bag and freeze. Bake the cookies from frozen as normal, just add 2 to 3 minutes to the baking time as needed.
How to store candy bar cookies?
These candy bar cookies can be stored in a zip top bag or other airtight container for up to 4 or 5 days. Though they never usually last that long for us.
You can also freeze the baked cookies, and store them double wrapped in plastic wrap and a zip top bag, or in a freezer sealed bag for up to 5 or 6 months if their packaged tightly to avoid any freezer burn. You can pull out the frozen cookies when you’re ready and let them thaw at room temperature for a couple hours and they’ll be as good as new.
These cookies are especially delicious served warm while the chocolate is nice and melty, and the caramel is gooey. Pair them with a glass of milk as the cookies are rich, and big!
More recipes using leftover candy:
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Candy Bar Cookies
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 2 3/4 cup all purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups chopped up chocolate candy bars (divided)
- coarse sea salt (optional)
- Large Mixing Bowl
- Add the butter, brown sugar, and granulated sugar to a large bowl and beat them together until smooth and fluffy, about 2 minutes.
- Add in the eggs and vanilla extract and stir them into the mixture just until combined.
- Add in the flour, baking soda, baking powder, and salt and stir them together until you have a nice soft dough.
- Fold in 2 cups of the chocolate candy bar pieces.
- Scoop the dough into 1/4 cup sized portions, and roll them into balls. Top each ball with 2 to 3 pieces of the remaining chopped up candy.
- Place the dough balls onto a cookie sheet lined with parchment paper or a silicone liner. Place the cookie sheet into the fridge to chill for at least 1 hour, up to overnight.
- When you're ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Place up to 6 cookie balls onto a lined cookie sheet.
- Bake the cookies for 11-14 minutes, until the sides are golden brown and the tops are just set. (It's okay if they look a little under baked, as they'll keep cooking on the cookie sheet.)
- **Remove the pan from the oven. Sprinkle the cookies with coarse sea salt if desired. And let the cookies cool for 5 minutes before transferring them to a cooling rack to cool for another 5 minutes. Enjoy them warm, or let them cool completely.