CANDY BAR SURPRISE COOKIES RECIPE - (4/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. In a large bowl, cream butter, sugars, and vanilla until smooth. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet, and stir to combine. Use an ice cream scoop to shape the dough into balls. Take a dough ball in one hand, and flatten it slightly. Place a mini candy bar in the middle of the cookie dough, and carefully fold the dough up and over the candy bar, completely enclosing it in dough. Reshape as needed. Place on an ungreased cookie sheet and repeat with the remaining dough balls and candy bars, placing 12 cookies per baking sheet. Bake for 10-12 minutes until just beginning to turn golden on the edges. Remove from oven, cool on sheet for a few minutes, then transfer to a wire rack to cool. Makes 2 to 2 1/2 dozen cookies.
SUGAR COOKIE BARS MADE EASY
Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.
Provided by Sydni
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
- Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
- Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 39.5 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.7 g, Sodium 149.8 mg, Sugar 25.6 g
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY BAR COOKIE SQUARES
"Be prepared...these disappear fast!" says Amy Voights of Brodhead, Wisconsin. Her sweets feature chunks of Snickers bars and use a yellow cake mix. "Try a chocolate mix," she suggests.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, brown sugar, butter and eggs until well blended. Stir in chopped candy. , Spread into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 187mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
COLORFUL CANDY BAR COOKIES
No one will guess these sweet treats with the candy bar center start with store-bought dough. Roll them in colored sugar or just dip the tops for even faster assembly. Instead of using miniature candy bars for the centers, you can also slice regular-size Snickers candy bars into 1-inch pieces. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Beat cookie dough and flour until combined. Shape 2 teaspoons dough around each candy bar. Roll in colored sugar. , Place 2 in. apart on parchment-lined baking sheets. Bake until set, 9-11 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIE BARS
These sugar cookie bars, which are adapted from "American Girl Cookies," are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 40m
Yield 20 bars (One 9-by-13 pan)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
- Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
- Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
- Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
- Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.
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