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Jan
17
2011
Candy Bar Chocolate Chip Cookie Sandwiches
Tags: butter, chocolate chips, Cookies, eggs, flour, kit kat, Reeses Peanut Butter Cups, Snickers, sugar
Candy Bar Cookies? Have I gone mad? Well, no but was craving some chocolate….sorry for those of you who are so good and still dieting 
I used the same technique I’ve been using with those giant Oreo Stuffed Cookies and am just loving it. Ooey Gooey on the inside and perfectly buttery crisp on the outside, just how I like it!I would highly recommend that you use the exact cookie dough recipe I have written below. It holds it’s shape perfectly for these giant cookies. Grab some milk, endulge…..then go workout tomorrow. Enjoy!!
I used 3 of my favorite snack size candy bars as pictured above. Reeses Peanut Butter Cups, Snickers and Kit Kat. I believe you could use any of your favorites here
First up, Reeses Peanut Butter Cup….my absolute favorite Place a nice big scoop on top and…
…..a nice big scoop on the bottom
Use both hands to press and seal edges. You’ll get this giant head sized cookie.
Do the same with your Snickers, one giant scoop on top, one on bottom…press and seal edges!
Same story for your Kit Kat Bar. I shaped it a bit oval which worked great.
Ready for the oven.
Bake at 350 degrees F, 14-16 minutes!
Can you just die?! Here’s the inside of the Snickers Cookie.
The inside of the Reeses Peanut Butter Cup Cookie, mmm!
…and the fabulous Kit Kat Bar Cookie. Love every single one of these bad boys!
Ingredients
- 2 sticks softened butter
- 1 Cup granulated sugar
- 3/4 Cup brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 oz bag chocolate chips
- Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
Directions
- Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
- Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies
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[...] over @ The Picky Palate made these fab-looking Candy Bar Chocolate Chip Cookie Sandwiches. She just encased her favorite fun size candy bars in chocolate chip cookie dough before baking. [...]
Hi! Thanks so much for sharing your candy bar cookie recipe. My state is currently in a state of emergency from an October 29th blizzard. I am one of the lucky ones with power. But, I have a TON of Halloween candy left because needless to say, no one wanted to Trick-or-Treat in a foot of snow. I used Kit Kats and the centers of Reese’s Peanut Butter Cups (cut off the edges to sprinkle on the top) to make these cookies. In place of chocolate chips I used chopped up peanut butter and peanut M&Ms. I plan on delivering them to my friends with no power – to brighten up their day. Thanks again!
[...] And then decided to make these… (Candy Stuffed cookies) [...]
Excellent post, thanks for posting! I�m looking forward to reading more!
These are THE BEST!!!!! This chocolate chip cookie dough is awesome!! I will never use another recipe for chocolate chip cookies again….EVER! I have made these with pretty much every candy bar out there…snickers, milky way, heath, mini reese’s cups…along with the original candy bars in the recipe. This will probably be my go to cookie from now on!! LOVE IT!!!
[...] Adapted from Picky Palate [...]
[...] inspiration for these cookie cups came from here. I just made a few small changes and totally cheated by using pre-made cookie [...]
I made these the other day for me and my husband. I’m a recently diagnosed type 1 diabetic, so I had to alter the dough recipe to be lower carb (splenda, coconut flour and almond meal) – but they turned still turned out to be amazing with the only real sugar being from pieces of a Hersheys Cookies and Cream bar.
I just tried this recipe and OMG, these cookies are amazing! I highly recommend these to anybody who shares my insatiable sweet tooth!
So glad to hear it Anne! These are some of my favorite cookies too
hye..im from malaysia..i really love this recipe..but may i know how many grams is the 2 sticks softened butter
Just made the kit kat ones today! Ugh, so yummy. Everyone who tried them loved them! Will have to make them again sometime (:
[...] Reeses Peanut Butter Cup Stuffed Chocolate Chip Cookies [...]
[...] Stuffed Chocolate Chip Pudding Cookies *adapted from Picky Palate’s idea and Two Peas and Their Pod’s Vanilla Pudding Chocolate Chip Cookies [...]
I am gluten-intolerant and couldn’t resist this recipe! I substituted gluten-free flour: “1-2-3 Gluten-Free” for the all-purpose flour, and these tasted absolutely delicious!! Same measurements and everything.
[...] also wondered how good it would be with other things inside… (I was totally inspired by this post by Jenny from Picky Palate) …so, I raided my cupboard & used up some of the random [...]