In the Chicago-land area, the wintery-mix and snow this Halloween deterred many trick-or-treaters and left many homes with an excessive amount of extra Halloween candy. Looking for something different to do with all that extra candy? Find ways to turn it into something else! I am a lover of Snickers bars, and my husband is a lover of Milky Way bars. I elevated some of our extra candy lying around by turning it into candy-stuffed chocolate chip cookies!
Not only are Snickers and Milky Ways delicious caramel based chocolate candies, but they also serve as a great centerpiece for a chocolate chip cookie! These cookies use a traditional chocolate chip cookie base with the melted butter technique to result in a chewier, caramel filled cookie. These cookies look incredibly appealing with their soft texture, high chocolate chip ratio and caramel ribbons that slightly puncture the surface letting you know these are no ordinary chocolate chip cookies.
I have to warn you, and I have included the picture below for scale - these cookies are huge! The cookies will look equivalent to the gourmet size cookie you will find in a cafe. I do not find anything wrong with that! If you prefer smaller cookies, I suggest cutting the candy bars into quarters and not halves as the recipe below directs. The large cookie size, however, allows for the that subtle motivation to break that cookie in half and see that caramel deliciousness inside.
SNICKERS + MILKY WAY SALTED CARAMEL CHOCOLATE CHIP COOKIES
- Yield: 3 dozen cookies
- 24 Fun Size Candy Bars (Milky Way + Snickers varieties)
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt (sea salt preferred)
- 1 1/2 cups unsalted butter, melted
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 egg yolks
- 3 cups semi-sweet chocolate chips
- Sift the flour with salt and baking soda, set aside.
- In a mixer (hand or stand), cream together the melted butter, brown sugar and granulated sugar. Once incorporated, beat in the eggs and then vanilla. After the wet ingredients are combined, add in the dry ingredients. Mix until just combined. Add the chocolate chips by gently folding them into the batter.
- Cut the fun size candy pieces in half and dip them into sea salt to seal the open caramel end. Take a ball of dough and cover the candy piece (using a large cookie scoop will result in sufficient dough to cover the candy piece). Add more dough if needed. Roll into a ball and sprinkle the top with more sea salt. Add a few additional chocolate morsels on top of the cookie.
- Bake at 325 degrees for 17 minutes with 12 cookies per sheet. When done, transfer cookies to cooling rack(s).
Recipe adapted from Sweet Insanity Bake Shop.