Saturday, June 30, 2012

Chocolate Bar Stuffed Chocolate Chip Cookies

Ages ago, I made these to get rid of my leftover Halloween candy stash.  Then I realized today that I never got around to blogging them.  Maybe it was the guilt? I mean these are rich, ooey, gooey, decadent, too-good-to-be-true cookies.  I need a glass of milk just looking at them!  I love that it's almost impossible to go wrong with this recipe -- if you can make chocolate chip cookies, you can make these.  If you have leftover chocolate bars, pretzels, Oreo cookies, ingredients for s'mores,  peppermint patties, or really anything that would survive the oven (read: gummy bears are probably not a good idea) you're set.

Chocolate Bar Stuffed Chocolate Chip Cookies
Makes: about 2 dozen large cookies

1 cup (2 sticks) softened unsalted butter
1 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 Tbsp pure vanilla extract
3 1/2 cups All-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
10 oz bag chocolate chips (semi-sweet or milk chocolate, about 1 3/4 cups if you buy bulk)
24 snack sized chocolate bars (I used Snickers and Mars, but a larger variety would work)

Preheat oven to 350 degrees F.

In a stand or electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla until well combined.

Combine flour, baking soda and salt in medium bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine.
 Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar.
Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.
Place onto a parchment- or Silpat-lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
Let cool for 5 minutes before transferring to cooling rack.

Serve with a tall glass of milk!

Source: Picky Palate.

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