Candy Cookies

White plate filled with cookies stacked on top of each other with a black and white checkered cloth.

These Candy Cookies have the base of a traditional chocolate chip cookie, and incorporates any leftover candy bars you might have laying around! The sky is the limit--chop up your favorite candy bars and add them in these sweet cookies.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 20

Resting Time 20

Total Time 50

Servings

Calories 172kcal

Author Katie

Equipment

KitchenAid Stand Mixer
Oven

Ingredients

2 sticks Unsalted butter softened
¾ cup Granulated sugar
¾ cup Brown sugar
1 teaspoon Vanilla extract
2 Large Eggs
2-¼ cup All-purpose flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-½ cups Chopped Chocolate Candies chopped small
½ cup M&M's

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a KitchenAid stand mixer, begin to cream butter, granulated sugar, and brown sugar on medium speed for 1 minute.
2 sticks Unsalted butter, ¾ cup Granulated sugar, ¾ cup Brown sugar
Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute.
1 teaspoon Vanilla extract, 2 Large Eggs
Add the 2-¼ cup all-purpose flour, baking soda, and salt. Add to the stand mixer, and mix for 30 seconds or until well incorporated.
2-¼ cup All-purpose flour, 1 teaspoon Baking Soda, 1 teaspoon Salt
Add the chopped chocolate and M&M's; mix until just incorporated. Scrape down the sides of the bowl and mix one last time for about 5-10 seconds.
1-½ cups Chopped Chocolate Candies, ½ cup M&M's
Using a medium cookie scoop, begin scooping dough and placing on an ungreased cookie sheet.
Bake for 10 minutes, then remove from the oven and let sit on the hot cookie sheet for 5 minutes, then transfer to a wire rack to cool. Repeat until all the cookie dough has been made.

Notes

Chop Candy - Chop chocolate candy into bite-size pieces for the best
Extra Candy - Add extra candy on top after mixing in the chopped candy.
Caramel Candies - If you love caramel you will want to use one of the caramel candies like Rolo's, Snickers, or even Milkyways.
Cookie Scoop - Ever since I invested in cookie scoops it's what I always use for scooping my cookie dough. Trust me, it's worth the $15 investment. Start with a medium scoop then buy the small and large!
Underbake - I know this sounds crazy, but I achieve soft and chewy cookies every single time by under-baking my cookies. They will continue to bake once you pull them out of the oven as they rest on the hot cookie sheet. I promise!
Wire Rack - After the cookies have cooled for 5 minutes on the baking sheet you'll want to transfer using a cookie spatula on to a wire baking rack. This is where they will continue to cool and set before you dig in to them!
Refrigerate - Don't want to bake all the cookie dough in one evening? Wrap the dough in plastic wrap forming in a log and refrigerate for up to one week. Break off a few each day to bake and enjoy fresh cookies.
Freeze - Scoop the remaining dough and place on to a parchment lined baking sheet. Place in the refrigerator to harden for 1 hour, then place in a freezer safe container or Ziploc bag. Label and freeze for up to 3 months!

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