Ingredients
Equipment
Method
- Step 1: In a sturdy saucepan, combine chopped candy bars, white sugar, and butter. Place over medium heat and stir occasionally until melted and smooth. Remove from heat and let cool slightly for about 5 minutes.
- Step 2: Beat in the eggs, one at a time, into the slightly cooled candy mixture until smooth. Gently mix in the all-purpose flour and baking soda until just combined. Do not overmix. The dough will be sticky.
- Step 3: Refrigerate the sticky dough for about 1 hour, or until firm enough to easily scoop and roll into balls without sticking.
- Step 4: While the dough chills, preheat your oven to 350 degrees F (175 degrees C). Spray two baking sheets with cooking spray.
- Step 5: Once chilled, take about 1 ½ teaspoonfuls of dough and roll them into balls. Place them onto the prepared baking sheets, leaving about an inch of space between each cookie.
- Step 6: Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look wonderfully fluffy. Watch closely as oven temperatures vary. Let cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely.
Notes
Substitutions & Additions: This recipe is very adaptable! Use any chopped chocolate bars, M&M's, leftover holiday chocolates, or caramels (avoid super sticky or gummy candies). For extra flavor, add a pinch of flaky sea salt before baking, ½ teaspoon of vanilla extract with the eggs, or a dash of cinnamon. For texture, toss in ½ cup of chopped pecans, walnuts, or peanuts with the flour. A chocolate drizzle after the cookies have cooled adds an elegant touch.
Tips for Success: Do not skip the 1-hour chill time for the dough; it's vital for preventing spreading and achieving thick, chewy cookies. Chop candy bars into similar-sized pieces for even melting. For a soft, chewy texture, remove cookies from the oven when edges are lightly golden and centers still look a bit soft, as they will continue to cook on the hot baking sheet. For large candy hauls, you can easily make a big batch. Freeze excess dough rolled into balls (up to 3 months) or freeze baked, cooled cookies (up to 3 months). Always transfer cookies to a wire cooling rack after a few minutes on the baking sheet to prevent soggy bottoms.
Storage: Store completely cooled cookies in an airtight container at room temperature for 3-4 days. For longer storage, baked cookies can be frozen in an airtight container or freezer bag for up to 3 months; thaw at room temperature. Raw dough balls can also be frozen for up to 3 months; bake from frozen, adding 2-3 minutes to the bake time.