Chocolate Chip Candy Bar Stuffed Cookies
- 12-24 mini candy bars
- 2 1/2 cups unbleached, all-purpose flour*
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup unsalted butter, melted and cooled to room temperature
- 1 cup Imperial Sugar Light Brown Sugar, packed
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 eggs, room temperature
- 1 tablespoon + 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips, plus more for the tops
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place candy bars on a cookie sheet and chill in freezer or refrigerator while making cookie dough. Preheat oven to 350F°. Line cookie sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together. Set aside.
- Mix cooled melted butter with brown and granulated sugar on medium speed for several minutes until it thickens and turns a light brown color. Mix in the eggs one at a time, scraping down sides and bottom of bowl as needed. Beat in vanilla.
- Stir in flour just until combined, then stir in chocolate chips. Refrigerate for 30-45 minutes.
- Use a #24 cookie scoop (about 3 tablespoons) to portion dough, leaving a few inches between cookies. Press a candy bar half into each dough ball, covering completely with dough. Return dough and candy bars to refrigerator between batches.
- Bake for 10 minutes. The cookies will have golden edges and look underdone in centers. They will continue to set up as they rest. Let sit on cookie sheet for 5 minutes, pressing a few extra chocolate chips into tops, if desired. Remove to a cooling rack to cool completely.
Most mini candy bars will need to be halved unless they are bite-size squares. The ideal size is about 1 inch.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.