One of the best things about this recipe is that you can experiment with different ingredients every time you make them. They are perfect for holiday cookie trays, for bake sales, or for your kid’s lunch box.
People will think you worked hard in the kitchen when they bite into these easy-to-make, yet so decadent treats. Make lots because they are sure to be gobbled up quickly!
There’s an old wive’s tale if you put a slice of bread in the container of cookies, that it will help make them last longer and fresher! This is something I actually do; however, the cookies don’t normally last long enough to not have that fresh baked flavor.
To thaw frozen cookies, take them out of the container and spread them out until they come to room temperature. From there, you can serve them right away, or, if desired, refresh them in a 325º oven for 5 to 10 minutes.
Can I Make These Cookies Gluten Free?
Try brown rice flour as a gluten-free alternative to the wheat flour in this recipe. Substitute it in ¾ cup to 1 cup proportions for a more nutty flavored cookie. You’ll have to verify your candy and chocolate chips are also gluten-free, however.
You can also use Bob’s Red Mill All Purpose Gluten Free Flour! You’ll totally be shocked by the results in using this flour!
- Use the convection setting on your oven to speed up cook time by as much as 25 percent. Settings can vary from oven to oven so be sure to check for doneness throughout the cooking process. If your oven does not adjust the temperature automatically, just reduce the baking temperature by 25 degrees.
- You can easily double or triple this recipe. Separate the batches and change out the candy bar flavor and you’ve got multiple desserts to serve!
More Easy Cookie Recipes You’ll Love!
- Pumpkin Spice Chocolate Chip Cookies
- Chai Sugar Cookies
- Coconut Lime Sugar Cookies
- Triple Chocolate Cake Mix Cookies Recipe
- 1 1⁄2 cup flour
- 3⁄4 cup brown sugar, packed
- 1⁄2 cup butter, softened
- 1 egg
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chunks, 1⁄2 cup reserved
- 1 cup candy bar pieces: nugget, caramel chunks, toffee bits, peanut butter cups, snickers, etc, roughly chopped
- 1 cup pecans, chopped, 1/3 reserved
- Preheat oven to 350°F. In a small bowl, sift together flour, baking soda, and salt. Set aside.
- In a medium bowl, beat butter and brown sugar until creamy.
- Add egg and vanilla to creamed sugar and butter mixture.
- Gradually add flour to creamed mixture.
- Stir in 1⁄2 cup semi-sweet chocolate chunks and pecans.
- Chop your candy bar pieces and mix into batter.
- Use a large cookie or ice cream scoop and place cookies 3” apart on parchment lined baking sheet as these will spread.
- Lightly press cookies to flatten. Press the reserved 1⁄2 cup chocolate chunks and reserved 1/3 chopped pecans into tops of cookies.
- Bake 14 minutes. Cookies should be slightly under baked.
- Cool 5 minutes on baking sheet. Transfer to wire rack to cool.
• Small bowl
• Medium bowl
• Baking sheet
• Parchment paper
• Large cookie or ice cream scoop