Sharing perfect chocolate chip cookies today! My Candy Bar Cookies are packed with chopped candy bars that make the BEST chocolate chip cookies.
Perfect Chocolate Chip Cookies
So excited for you to try my perfect chocolate chip cookies! Have some fun and crush your family favorite candy bars right inside your cookie dough. Use my Candy Bar Crusher Cookie Dough recipe below for a great buttery outside and chewy center with great texture.
Try my Oreo Stuffed Chocolate Chip Cookies recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Perfect Chocolate Chip Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars into a large bowl until well combined. Stir in egg and vanilla, mixing until well combined. Add flour, pudding mix, baking soda and salt. Mix slightly until dough just starts to form then add chocolate chips and crushed/chopped candy bars. Mix until dough is combined.
- With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart.
- Bake for 11-13 minutes until edges just start to turn golden. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy!
Brown sugar!
Once creamed, add your egg and vanilla.
Dry ingredients up next 🙂
I added a few tablespoons of pudding mix for a lovely texture. Give it a try!
Chocolate chips please.
Here are some of the candy bars we crushed for our dough. Use your favorites!
One Butterfinger Bar crushed, mmm! Finely chop/crush the rest of the bars and add them to the dough. See recipe for details.
The Best Cookie Dough!
This dough is ridiculous in the best way possible.
Time to bake!
Yes and Yes. Enjoy friends 🙂
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Candy Bar Cookies
Ingredients
- 1 stick softened unsalted butter
- 1/2 cup granulated sugar
- 6 tablespoons light brown sugar packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup mini chocolate chips
- 1 regular size Butterfinger Bar crushed
- 1/2 Nestle Crunch Bar finely chopped
- 1/2 Kit Kat Bar finely chopped
- 1/2 PayDay finely chopped
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars into a large bowl until well combined. Stir in egg and vanilla, mixing until well combined. Add flour, pudding mix, baking soda and salt. Mix slightly until dough just starts to form then add chocolate chips and crushed/chopped candy bars. Mix until dough is combined.
- With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 11-13 minutes until edges just start to turn golden. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy!
Nutrition
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