Big Chewy Candy Bar Cookies
Big, bakery-style chocolate chip cookies with candy pieces everyone will love! Recipe makes 12 to 14 BIG cookies (1/4 cup scoop) or 2 to 3 dozen standard cookies.
Servings 14
Calories 312kcal
Equipment
- dark or parchment lined cookie sheets
- stand mixer
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter = 1 stick
- 1/2 cup vegetable shortening
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 15 to 18 assorted fun size candy bars, chopped = about 2 cups of mix-ins
Instructions
Read all directions first. The dough will be made, then chilled for 30 minutes before baking.
- Whisk together flour, baking soda, and salt. Set aside. Set out 2 large, parchment lined or dark cookie sheets.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars on medium speed until creamy, about 1 minute.
- Turn speed to medium low and beat in eggs, one at a time, until incorporated. Add in vanilla and scape down sides if needed. Mixture should be pale and fluffy.
- Stir in the flour mixture just until combined.
- Using a spatula, mix in the candy pieces by hand. Stir the candy until it's distributed evenly, but be careful not to overwork the dough.
Bake the cookies:
- Preheat the oven to 375 degrees Fahrenheit (can do this during last 10 minutes of chilling time).
- Use mounded 1/4 cup scoops to drop cookies onto the baking sheets. Place far apart (3 or 4 inches). Cookies should be about palm-sized.
- Bake for 11 to 13 minutes, until golden around the edges and middle is set. Do not overbake.
- Let cookies cool on the pan for 5 minutes, then move to a cooling rack.
Notes
- Substitutions:
- use all butter in place of the shortening
- use any candy bars or candies you like! Use smaller candy (like M&Ms) or chop bars into smaller pieces).
- Baking tips:
- Depending on the size of your cookie sheets, you may only fit 6 cookies on at once. It is best to bake in batches: keep remaining cookie dough in the fridge until ready to scoop and bake (up to 2 days, covered)
- Storage: Keep cookies in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1cookie | Calories: 312kcal | Carbohydrates: 38g | Protein: 3.6g | Fat: 16g | Saturated Fat: 7.5g | Cholesterol: 45mg | Sodium: 235mg | Sugar: 21g | Calcium: 24mg | Iron: 1mg