Candy Bar Cookies
Snickers and Butterfinger in a COOKIE. Offer these incredible Candy Bar Cookies at your cookie exchange this year. Candy Bar Cookies = Big Smiles, scout’s honor.
So you consider yourself environmentally minded? You like to reduce, reuse, and recycle. Well baby, this is recycling at its best.
You probably have a bucket of leftover Halloween candy shoved back, high on a pantry shelf, that you’ve been rationing out, one piece at a time, for the last month.
This year, recycle those miniature chocolate bars into your Holiday Cookie Exchange offering. Your kids will be happy to donate their old candy to make these amazing cookies.
See? These are the faces of happy campers. And let me tell you, these two are authorities on the makings of a good cookie.
We simply chopped miniature candy bars (and Whoppers) into small chunks, about the size of our leftover M&Ms.
Then we pressed 4-6 chunks and M&Ms into the top of cream cheese cookie dough balls. This dough in out of this world. Light and tangy with a delicate texture that holds its shape well.
Once baked and cooled we sprinkled each cookie with sugary “snow” for winter appeal.
Voila! Recycled Candy Bar Cookies that will take the prize at your holiday cookie exchange.
More Cookie Exchange Ideas:
Citrus Pistachio Leaf Cookies ~ Sweet Sugar Belle
Pecan Pie Cookies ~ Bakers Royale
Pumpkin Oatmeal Cookies ~ Created By Diane
Chocolate Gingersnap Cookies ~ Picky Palate
Candy Bar Cookies
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Using an electric mixer, beat the butter, cream cheese, vanilla, egg yolk, and sugar until light and fluffy, 3-5 minutes.
- Sift the flour and salt together. Turn the mixer on low, then slowly add the flour to the butter mixture.
- Roll the dough into 1-tablespoon sized balls and place the the cookie sheets.
- Press 4-6 candy chunks into the top of each dough ball. Press to flatten.
- Bake 9-11 minutes. Cool on the baking sheets.
- Once cool, dust the cookies with powdered sugar.