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Close up of a plate of cookies with candies in them and more cookies in the background.

Candy Cookies

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.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 50 minutes
Servings: 36
Calories: 172kcal

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.
  • Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute.
  • 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.
  • 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.
  • 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!

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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