Recently my son had a birthday party, and we ended up with oodles of candy. Instead of throwing it out this time, I decided to try adding some of the candy bars into cookies to see how it would turn out. Now I am secretly hoping my kids just get Milky Way and Snicker’s candy bars from now on so that I can make more of these cookies! The nutty browned butter cookie dough paired with gooey melted caramel and chocolate from the chunks of candy bars tucked inside made a cookie we simply couldn’t resist!
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Leftover Chocolate Candy Bar Cookies
Ingredients
- 1 cup salted butter *see note
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour leveled
- 1 cup chocolate chips
- 1 1/2 cups chunked chocolate candy bars (roughly 4-1.84 oz. bars) Snickers, Milky Way, 3 Musketeers, etc. *see note.
Instructions
Preheat oven to 350 degrees:
- In a small saucepan, melt the butter until browned, swirling it with a spatula or whisk to keep it from burning. As soon as the butter has browned nicely and has a nutty aroma, remove it from the heat and allow it to cool to room temperature. Beat the eggs until creamy, then whisk in the sugars and vanilla extract. Mix in the cooled and slightly thickened browned butter.
- Add baking soda, baking powder and salt. Mix, then stir in just enough flour for a rollable dough that is soft but not too sticky to roll. Fold in chocolate chips and chunked chocolate candy bars.
- Roll the dough into walnut sized balls and place several inches apart onto parchment lined baking sheets or greased baking sheets if non-stick.
- Bake the cookies in batches in the preheated oven for 8-10 minutes, rotating the sheets half-way through baking for a more even bake. Once the cookies are golden on the edges and set in the center, they are ready to remove from the oven. Can leave slightly underbaked for a softer cookie. Allow to cool on the baking sheet before removing. Serve warm and enjoy! Storage notes below.
Notes
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Additional Cookie Recipes you may Enjoy:
- Softest Peanut Butter Cookies
- Gluten Free and Dairy Free Oatmeal Cookies
- Chocolate Rolo Toffee Cookies
- Reese’s Peanut Butter Cup Cookies
- Amish Orange Drop Cookies
- Amish Sugar Cookies with Fresh Strawberry Frosting
- Fudgy Chocolate Crinkle Cookies
- Chocolate Chip Skillet Cookie
Ingredients needed for these browned butter cookies with leftover chocolate candy: sugar, vanilla extract, butter, eggs, salt, baking soda, baking powder, all-purpose flour, chocolate candy bars (of your choice), chocolate chips and brown sugar.
Candy you can use in these cookies:
You can use any leftover chocolate or peanut butter candy in this recipe, which is what makes these cookies the perfect thing for using up leftover candy after a holiday or birthday party. You could also cut up caramel candy to toss into the dough. I would not recommend using gummy worms or any sour candies as they will not add the best flavor in the cookies. Some options I recommend are Snickers, Hershey’s chocolate candy bars, Reese’s peanut butter cups, Milky Ways, Reese’s peanut butter pieces or M&Ms.
Step 1: In a small saucepan, melt the butter until browned, swirling it with a spatula or whisk to keep it from burning. As soon as the butter has browned nicely and has a nutty aroma, remove it from the heat and allow it to cool to room temperature. Beat the eggs until creamy, then whisk in the sugars and vanilla extract. Mix in the cooled and slightly thickened browned butter.
Step 2: Add baking soda, baking powder and salt. Mix, then stir in just enough flour for a rollable dough that is soft but not too sticky to roll. Fold in chocolate chips and chunked chocolate candy bars.
Step 3: Roll the dough into walnut sized balls and place several inches apart onto parchment lined baking sheets or greased baking sheets if non-stick.
Note*
If you are using chocolate candy bars that have caramel in them, I highly recommend using parchment paper to line the baking sheet due to the caramel being sticky after melting in the oven. With parchment paper and allowing the cookies time to cool, I was able to remove them without cookie catastrophe.
Last but not least, bake the cookies in batches in the preheated oven (350 degrees) for 8-10 minutes, rotating the sheets half-way through baking for a more even bake. Once the cookies are golden on the edges and set in the center, they are ready to remove from the oven. Can leave slightly underbaked for a softer cookie. Allow to cool on the baking sheet before removing.
Serve the cookies while warm or after cooled slightly. Add a glass of milk for extra yum!
Storage options for these cookies with chocolate candy bars:
These cookies freeze well and can be frozen for up to 3 months if stored in an airtight container. They also keep well at room temperature for several days but are best within the first 48 hours when kept at room temperature. Be sure to keep them tightly wrapped or sealed to keep them from drying out too quickly. You can also freeze the cookie dough for fresh cookies in a jiffy anytime! Allow the dough to come to room temperature for rolling or shape the dough into balls before freezing and then pop them straight into the oven.
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