Take 5 Stuffed Cookies
This post may contain affiliate links that won’t change your price but will share some commission.
Take 5 Stuffed Cookies soft cookies filled with candy bars are sandwiched with fluffy frosting in the middle! It is highly irresistible and very dangerous when eaten warm.
I enjoy changing up traditional chocolate chip cookies by adding candy bars to them. For these Take 5 Stuffed Cookies, I crushed Take 5 Candy Bars Take 5 Candy Bars is a milk chocolate coated cookie bar with a pretzel, caramel, peanut, and peanut
For the filling, I used traditional Decorator Icing. If you prefer chocolate, you may want to use Chocolate Decorator Icing. You can also use canned frosting.
Take 5 Stuffed Cookies Tips
- Use a spring release scoop to ensure all your cookies are the same size. Having them the same size will, not only make prettier cookies, but they’ll bake more evenly as well. This way you won’t have some cookies extra crispy and some with raw centers!
- Place the dough on a silicon mat. I use a Silpat brand. Besides being easier to clean up, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. As a result, it will cook ‘up’ instead of ‘out’. This aids in making a thicker, softer cookie, which I like.
- I then place it in the freezer for at least an hour. This allows the
butter to firm up again. Coldbutter will make a fatter, chewier cookie, just the cookie I like. - Then, when you’re ready to cook, you can take out just a few at a time or cook them all simultaneously. After they’re frozen, I usually remove them from the cookie sheet and store them in an airtight container. They’ll keep frozen for up to 4 months. They won’t last that long, trust me.
- Space the cookies 2 inches apart on an ungreased cookie sheet.
- Allow the cookies to sit on the cookie sheet for 2 minutes before transferring them to a wire rack. This will allow the cookies to firm up a little and prevent them from breaking apart when moving them.
- Use real
butter . I used saltedbutter . Unsalted is fine as well. - Cool your cookie sheet between cooking each batch. A hot sheet pan makes the dough melt before getting into the oven, making it bake unevenly. They’ll tend to have thin, crisp edges and thick, undercooked centers.
You’ll like these recipes too!
Take 5 Stuffed Cookies
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 eggs
- 1 egg yolks
- 6 ounces Take 5 candy bars chopped
- 1 cup chocolate chunks
Instructions
- 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 2 inches apart. (I used a spring-form scoop to scoop the dough for exact sized cooikes.)
- Bake for 14 to 16 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.
Notes
Nutrition
9818
Did I miss something? Are they just stuffed with vanilla frosting?
Yes, that’s up in the post and links to the recipes. I also put the links in the recipe card. Sorry, I didn’t make that super clear.