Quarter Pound Chocolate Candy Bar Cookie Recipe is irresistibly good. When you can’t decide between a cookie and a candy bar, combine the two for an extraordinary dessert!
I made my boys’ favorite chocolate chip cookie recipe with two different chocolate candy bars incorporated in it. It’s the best of both worlds.
Then, to kick up the ‘wow’ factor, even more, I made it extra big. It’s no secret that you can supersize any cookie. Extra-large makes them extra fun. Try it with this recipe or with your favorite cookie recipe.
Now, let’s talk about making these big fat cookies! I measured the dough to be exactly 1/4 pound or 4 ounces. It took about two of my spring release scoops to equal this amount. But, I measured the dough on this food scale to exact. I should have used something as a reference in these photos for you to tell how large they are. They were 5 inches in diameter. And, yes, I could eat a whole cookie!
I loaded a basic dough with two types of chopped candy bars in addition to chocolate chips.
The edges were crisp while the inside stayed thick and soft. The caramel and nougat in the candy bars helped them be chewy as well. If you like cookies soft and chewy, these cookies will be your new favorite.
I used $1,000,000 bars and Snickers bars, but you can use your favorite candy bar. Other options are Heath bars, Peanut
Quarter Pound Chocolate Candy Bar Cookie Recipe Tips
- Cookies remain fresh in an airtight container for 1 week.
- Cookie dough and baked cookies freeze well, up to 4 months.
- After freezing the cookie, bake as directed whenever you’re ready to bake.
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the
butterto firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure your flour.
Quarter Pound Chocolate Candy Bar Cookie Recipe
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- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 6 ounces $1000,000 candy bars and Snickers candy bars chopped
- 1 cup chocolate chips
- Sift flour, baking soda, and salt together.
- In a bowl of an electric mixer, beat together melted butter, brown sugar, and white sugar.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in sifted ingredients until just blended.
- Stir in candy bars and chocolate chips by hand.
- Refrigerate dough for 1 hour
- Preheat oven to 350 degrees F
- Drop cookies onto Silpat mat on a sheet pan or cookie sheet 3 inches apart. (I used a spring-form scoop and a kitchen scale to scoop and weigh my dough to get exactly 4 ounces.)
- Bake for 19 to 22 minutes until edges are lightly browned.
- Cool on the sheet pan 2 minutes before removing to a wire rack to cool.
- Serve warm or cool.
- Store in an airtight container.
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