Ever since the grocery store has set up their Halloween candy display, I have found myself browsing the aisles for my favorite childhood candies. I have somehow managed to not buy anything, except a small bag of candy corn. When I saw a recipe for candy bar-filled cookies, I knew my time of passing up the candy bars had come to an end. Since I can’t go trick-or-treating for free candy these days, I suppose I can buy some for myself.
I put off making these cookies long enough and couldn’t stand to wait any longer. The only candy bars that were on sale were Baby Ruth bars. While these aren’t my favorite by any means, they do have chocolate and caramel. Check annnnddd check!
Instead of making traditional cookies, I used a standard muffin tin to bake the dough. This made for mini cookie cakes! Cookie cakes are always a hit and anything mini is even better.
Sticking with the Halloween theme, I dressed these cakes up with some fall colored sprinkles. They were everything I look for in a cookie and more! Extra thick, soft and chewy. They would be great as regular chocolate chip cookies too, but the candy bar pieces hidden inside added another delicious dimension.
I am really looking forward to digging into the candy corn for the rest of fall. I know they all taste the same, but I really love the pumpkin shaped ones. I even have a cookie recipe for those! Coming soon 🙂
What are your favorite candies? Do you have any fun recipes that you incorporate them with?
Baby Ruth Mini Cookie Cakes
(Adapted from Picky Palate)
Makes about 3 dozen cookie cakes
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
15 mini Baby Ruth candy bars (or candy bar of choice), chopped into half-inch pieces
1/2 cup chocolate chips
1. Heat oven to 375 degrees. Prepare muffin tins by filling with liners or spraying with non-stick spray.
2. In the bowl of a stand mixer, combine butter and sugars and beat until well combined. Add eggs and vanilla until well mixed.
3. In a separate large bowl, stir flour, baking soda and salt. Slowly add dry ingredients to wet ingredients and mix until just incorporated. Fold in candy bar pieces and chocolate chips.
4. Using a spoon or cookie scoop, scoop dough into muffin tin wells. Press down to flatten.
5. Bake 10-12 minutes. Remove from heat, top with sprinkles immediately, and cool 5-10 minutes before removing from pan.