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Candy Bar Cookies

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Thick, soft, giant cookies packed with chopped candies on the inside and outside!
Servings 8 giant cookies

Ingredients

  • 1 cup unsalted butter cold and cubed
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs cold
  • 1 teaspoon vanilla
  • 3 1/2 cup all purpose flour you can use half cake flour here if you'd prefer
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups M&M candy, chopped candy bars (I used Snickers & Twix)
  • 1/2 cup mini chocolate chips
  • 1 sprinkle sea salt on top of the cookie after baking

Instructions

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees F (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the flour, cornstarch, baking soda, and salt (no the sea salt yet - that's for sprinkling on at the end!) and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of add-ins, then hand-stir or lowest-speed-mix the add-ins into the batter. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips, M&M's, and chopped candy bars.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, sprinkle with sea salt, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!