Candy Bowl Cookies
Makes about 2 dozen cookies These cookies are a classic chocolate chip cookie recipe, with a twist. In place of chocolate chips, we’ve used chip-sized pieces of Halloween-favorite chocolate candies, like peanut butter cups, chocolate-covered caramels, and chocolate-coated toffee pieces. Use whatever you like best, adding as many textures as you can!

Ingredients

2…

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CIA FOODIES


Candy Bowl Cookies

Makes about 2 dozen cookies These cookies are a classic chocolate chip cookie recipe, with a twist. In place of chocolate chips, we’ve used chip-sized pieces of Halloween-favorite chocolate candies, like peanut butter cups, chocolate-covered caramels, and chocolate-coated toffee pieces. Use whatever you like best, adding as many textures as you can!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon kosher salt
  • 2 cups brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups roughly chopped chocolate candy

Directions

  1. In a medium bowl, combine the flour, baking soda, and salt. Mix to combine and set aside.
  2. In the bowl of a mixer fitted with the paddle attachment, beat the brown sugar and butter until fluffy, about 4 minutes, scraping as needed. Add the eggs one at a time, scraping between each addition. Add the vanilla and candy pieces, and mix just until combined. Cover and refrigerate overnight.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Let the cookie dough rest at room temperature for about 30 minutes to soften.
  4. Scoop the cookies using a medium cookie scoop (about 2 tablespoons), leaving room for the cookies to spread. Lightly flatten each cookie with the palm of your hand.
  5. Bake until brown around the edges, and lighter in the center, about 8 minutes. Transfer to a wire rack to cool.

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