Rich and buttery Baby Ruth Cookies feature a homemade cookie dough filled with the chocolate covered nougat and peanuts found in Baby Ruth candy bars. They're a scrumptious choice to include in weekend baking projects, served as a birthday party dessert or add to your holiday baking plans. The result is a cookie and candy bar fusion that's worth savoring.
Baby Ruth Cookies and Candy Bar Desserts
While candy bars are perfectly delicious all on their own, it's also fun to incorporate them into desserts. Here in the MSSK recipe index you'll find several to choose from. Confections like my no-bake Caramel Snickers Candy Bar Pie and sweet and salty Candy Bar Pretzel Cookies are always a happy sight. If you're feeling creative, you may also like to try these Mock Baby Ruth Bars from Homemade Hooplah for a homemade version.
Baby Ruth Cookies
The dough for these cookies is buttery and unapologetically sweet. Each cookie is unique, and while baking the candy bar nougat melts adding a chewy texture to the dough. The end result is a cookie that's buttery, crisp and chewy all in the same bite.
Tips For Making Candy Bar Cookies
Things to remember:
- Homemade cookie dough is very forgiving and has the bonus of being able to be prepared in advance. When using the freshest of dairy products, this cookie dough will last chilled for up to one week in the fridge. It can be frozen for up to two months.
- It's important to take time to evenly mix the candy bar pieces throughout the dough. This will help ensure a more uniform batch of cookies.
- The cookies will spread while baking, and it's not unusual for some of the candy bar pieces to melt and escape along the edges. This is part of the beauty of candy bar cookies and not a sign that something went wrong.
- Depending on how you divide the dough, the baking time may need adjusting. Smaller cookies will take less time to bake. Likewise, if you choose to make larger cookies they'll take longer. Keep and eye on them and adjust accordingly.
- When making the dough in advance, store chilled in an airtight container in the fridge. If you start with chilled cookie dough, the cookies may take longer to bake.
Baking Cookies is a Way to Get the Whole Family Involved
Baking cookies is one of those kitchen projects that are the perfect opportunity to get the family involved. I usually enlist the kids to help with unwrapping the candy bars, and now that they're older, to chop them, too. They seem to be highly motivated knowing that the end result will be warm, chewy, candy bar laced cookies and a glass of cold milk. Making cookies and memories is always fun for everyone.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Baby Ruth Cookies
Servings: 28 cookies
- 2 cups all-purpose flour, plus 2 Tbsp
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup salted butter softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 11.5 oz package fun size Baby Ruth candy bars unwrapped and cubed
- Preheat the oven to 350°F. Line 3 large cookie sheets with parchment paper. Set aside.
- In a mixing bowl, sift together the flour, baking powder, salt and baking soda. (A whisk works perfectly)
- In a medium-size mixing bowl using an electric mixer, cream together butter, light brown sugar, granulated sugar and vanilla. Beat on medium for 3-4 minutes or until light and creamy.
- Add eggs one at a time beating well after each addition. Stop and scrape the bowl as needed.
- Lower the speed of the mixer. Add sifted dry ingredients gradually, beating well after each addition. Stop and scrape the bowl periodically. The dough will be thick.
- Mix cubed candy into the dough by hand.
- Use a 2 oz ice cream scoop to divide the cookie dough. Place onto the parchment paper at least 2-inches apart. Depending on size of pans used about 8-10 cookies/pan.
- Bake for 12-14 minutes.
- Cool on the pan for 10 minutes, then remove to a cooling rack to cool completely.
Serving: 1serving | Calories: 188kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 222IU | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Love the recipes! Love the sweets and salty desserts,too ! You are the Best....
My favorite, thank you!
Thank you Linda! It's much thanks to Blogaholic Designs, Emily is amazing! Still working on updates. ☺
Love the new blog look! Congrats on having the stamina it must have taken to create such a beauty:)
Ha - stay tuned you should see what's cooling on my counter. ☺
You're killin' me here Melissa. What a fabulous recipe, all my favorites once again. Can't wait to see what's next!