Chocolate Chip Candy Bar Cookies Recipes

CHOCOLATE BAR STUFFED CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Kick the tires and light the fires to 350 degrees.Cream together your butter and sugar until it's light and fluffy.
• Add in the eggs and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to wrap chocolate bars!
• The mini KitKat cookies turned out lovely, little long bars, mine is the top and my daughters creation the bottom. They both baked up perfectly.Take the dough and wrap it around the KitKat like shown in the photos.
• Bake all the wrapped cookies at 350 degrees until they are golden brown and let them sit until the chocolate has hardened again on the top (Butterfinger Bricks).

HERSHEY'S® CHOCOLATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

CHOCOLATE CHIP CANDY-BAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool.

SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
• Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
• Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
• Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
• Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
• Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
• Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.