Candy Overload Cookies Recipe
Candy Bar Cookies soft and chewy, easy to make and can be customized with any chocolate candy or other mix-ins. It's such a fun recipe!
Servings: 36 cookies
Calories: 183kcal
Cost: 15
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 2/3 cup (134g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups (372g) all-purpose flour
- 1 cup (170g) chocolate chips
- ½ cup (98g) M&Ms
- ½ cup (62g) chopped Crunch Bars (5 fun sized)
- ½ cup (56g) chopped Kit Kats (4-5 fun sized)
- ½ cup (66g) chopped Snickers (4-5 fun sized)
Instructions
- Place melted butter and both sugars in a large bowl. Stir to combine (you can also use a mixer).
- Stir in eggs, vanilla, salt, baking soda, then stir in flour.
- Add chocolate chips and candy and stir.
- Line a cookie sheet with parchment paper or a Silpat baking mat. Scoop 2-tablespoon size balls of dough and place them on the cookie sheet, no need to space. Chill at least 1 hour. If chilling longer than 4 hours, cover with plastic wrap. Can be chilled up to overnight or the dough balls can be frozen for up to 2 months.
- Preheat oven to 350°F. Line additional cookie sheets with parchment or silicone baking mats and spread cookies 2-inches apart. Bake 11-15 minutes, or until they just lose their glossy sheen and are light golden around the edges. Cool at least 5 minutes before removing from cookie sheet.
- Store in an airtight container for up to 3 months or freeze for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 111mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg