Candy Bar Cookies

Costco strikes again, convincing me that stocking 5 lb bags of things in my pantry is how I should be living my life. Is it because everything is large and excessive at Costco and it messes with your perspective? I don’t know but I can say that a 40-pack of sparkling water is a fine idea. A 5 lb bag of candy, in June, without a trick-or-treater in sight and only 2 people living in our household … just stop it. I mean, it’s whatever, I have self control. It’s just like, what are you even doing here, mini Snickers and Milky Ways? Get a life, I don’t need you around every day.

Buuuuut, turns out leftover/excessive candy is pretty incredible folded into peanut butter cookie dough. So, let’s just focus on that.

candy bar cookies on a cooling rack

These start with a basic peanut butter cookie recipe (delicious on it’s own, too), chopped up candy bars stirred in, and topped with a sprinkle of sea salt. The good stuff. Bonjour, guys.

P.S. I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.

candy bar cookies on a cooling rack, one with a bite taken out

If you are a cookie hog, like me, and want more, try these Peanut Butter Pretzel Cookies!

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Candy Bar Cookies

candy bar cookies on a cooling rack

Chopped up candy bars, folded into peanut butter cookie dough, and topped with sea salt – an easy, dreamy snack and a great use for leftover candy.

  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 48 cookies 1x
Scale

Ingredients

  • 3/4 C crunchy peanut butter
  • 1 stick (1/2 C) salted butter
  • 1 1/4 C light brown sugar, packed
  • 3 T whole milk
  • 1 T vanilla
  • 1 egg
  • 1 3/4 C all purpose flour
  • 3/4 t baking soda
  • 3/4 t salt
  • 22 mini candy bars, or about 3 full size, chopped (about 1 1/2 C)
  • flaky sea salt, for finishing

Instructions

  1. Preheat oven to 375 degrees. Combine peanut butter, butter, brown sugar, milk, vanilla, and egg in a large bowl or in the bowl of your stand mixer. Beat on medium-high until light and fluffy.
  2. Sift together flour, baking soda, and salt. Turn mixer to low speed and gradually add flour mixture to peanut butter mixture, beating until just combined. Add chopped candy bars and continue to mix for just a couple seconds, or stir in by hand. Drop rounded tablespoons (I used a #50 cookie scoop) of dough, 2 inches apart, onto baking sheets lined with parchment paper.
  3. Bake for 10-11 minutes, rotating sheets halfway through. Cool on baking sheets for 2 minutes, sprinkle with flaky salt, and transfer to cooling racks to cool completely.

Notes

I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.

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We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?

coconut fried rice balls on a white plate with a small dish of spicy peach dipping sauce
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2 glasses of Mint Thai Basil Gelato on a board with sprigs of mint and Thai basil around.
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Well, these little superstars were a big surprise. They were voted Fan Favorite by everyone I know. OK, nobody actually voted or called them that, they just said they were really good. Like, reeeaaalllyy gooooood. Bonus: Because I made a batch for some of Joey’s beer-drinking friends, we also learned they pair incredibly well with beer. I kinda want to change the title of the recipe to Beer Pairing Cookies. Yes?

Speaking of the title, I do want to point out there is no peanut butter, in its true form, in these Peanut Butter Pretzel Cookies. The peanut butter is inside the peanut butter pretzels – you know, PeanutButterPretzels? The kind with big salt crystals that come in the big jugs.

peanut butter pretzels in a glass bowl on a white table
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Let’s get to it because I’m super excited to show you these pictures and how easily these Stuffed Poblanos in Tomato Cream Sauce come together.
If you can multitask making the filling, charring the peppers, and warming the sauce, you go girls and boys. You go.

charring and stuffing things

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chopped bacon, mushrooms, and onions in a cast iron pan with a wooden spoon
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vegetable samosas cooked, on a baking sheet with parchment paper
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meatball banh mi math

When I made this the other night, I had everything except for, ahh, the main ingredient… pork. But, I did have hot Italian sausage. And I had mushrooms. So here’s my banh mi math:

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