These thick and chewy Candy Bar Cookies are a tasty way to enjoy your favorite chocolate sweets and are a great trick for using up leftover Halloween treats!
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I try to avoid buying candy, simply because I can’t resist sneaking a bite (or four) when I know it’s hiding in my pantry. I literally have no willpower!
At this time of year though, candy seems to be everywhere. Thankfully, I found a great way to use it up … thick and chewy Candy Bar Cookies.
If you’re a candy bar lover or your home is overflowing with leftover Halloween treats, then these thick and chewy Candy Bar Cookies are for you! These yummy cookies are crisp around the edges, but chewy in the middle … just the way I like them. Plus, they’re filled with pieces of my favorite candy bars. It doesn’t get much better.
I wrote the recipe for these irresistible thick and chewy Candy Bar Cookies for The Pinning Mama last year, and I wanted to share the recipe here, too … just in time for Halloween!
There are a few tricks to getting the perfect texture when making these Thick and Chewy Candy Bar Cookies. First, this recipe is made with melted butter instead of softened butter for extra chewy cookies. Second, the cookies are refrigerated overnight before baking.
Yes, it’s hard to wait, but refrigerating the dough improves the flavor and texture, and it really does produce a better cookie. The end result is delicious cookie that’s crispy around the edges, while still being nice and chewy in the middle.
And then there’s the candy! I used a mixture of mini Almond Joy, Heath (my fave!), Milky Way, and 3 Musketeers bars, Whoppers, and Milk Duds. The candy tends to spread while baking, so try to press into into the dough when you’re forming the cookies.
Use your favorite candy to make these thick and chewy Candy Bar Cookies for a fun dessert that your family won’t be able to resist!
- 12 tbsp. unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp. salt
- 2 tsp. vanilla extract
- 1 large egg
- 1 tsp. baking powder
- 2 cups flour
- 2 cups chopped candy bars
- Melt butter in a large bowl.
- Mix in sugars, salt, and vanilla until smooth and shiny.
- Beat in egg.
- Whisk together baking powder and flour, then fold into butter mixture.
- Carefully mix candy into dough.
- Roll dough into 16 equal balls. Place balls on a greased baking sheet at least 1 inch apart.
- Gently press dough to flatten slightly.
- Cover baking sheets and refrigerate cookies overnight.
- Before baking the cookies, preheat oven to 375 degrees.
- Bake cookies for about 15 minutes or until browned around the edges and on the bottom.
- Let cookies cool on pan for 5 minutes, then transfer to a wire rack to cool.
- Serve cooled cookies right away or store in an airtight container. Enjoy!
A few tips about the candy … I found that each type of candy reacted differently to being baked. Plain chocolate candy melted perfectly, of course. Anything with marshmallow or nugget tended to spread. Caramel had a tendency to get a little hard after cooling.
Part of the fun of making these cookies is seeing how your favorite candy bar will be transformed during baking, so have fun experimenting!
What is your favorite type of candy?
P.S. Get more of my favorite cookie recipes here.
P.P.S. Check out all of my posts for The Pinning Mama!