These rich, buttery Baby Ruth Cookies are loaded with the chocolatey, chewy nougat and crunchy peanuts that make the classic candy bar a favorite! They’re a fun twist on homemade cookies, perfect for weekend baking, birthday parties, holiday cookie trays, or anytime a chocolate and peanut craving strikes. It’s a delicious candy bar and cookie mashup that’s sure to be a hit!

Easy Baby Ruth Cookies Recipe

Candy bars are delicious straight from the wrapper, but turning them into homemade desserts is a whole different kind of treat! It’s also a tasty way to use up leftover candy from Halloween trick-or-treating, Christmas stockings, or Easter baskets. Chopped candy bars add a fun twist to cookies, pies, brownies, and more. My no-bake Caramel Snickers Candy Bar Pie and sweet-and-salty Candy Bar Pretzel Cookies are two delicious ways to turn those extra sweets into something special. So, before those leftover Baby Ruth bars disappear, save a few for a batch of these irresistible cookies!

Key ingredients to make Baby Ruth Cookies from scratch: (Scroll down for full recipe card and quantities.)

Flour – All-purpose flour forms the base of the cookie dough.
Leavening – Baking powder and baking soda give rise to the cookie dough and salt balances the flavor.
Sugar – A combination of light brown sugar and granulated sugar for sweetness.
Butter – Salted butter or unsalted butter for richness.
Flavoring – Vanilla extract adds creamy floral notes to the taste.
Whole Eggs – Large eggs stabilize the cooking dough.
Baby Ruths – One package of fun size Baby Ruth candy bars unwrapped and cubed.

How to Make Baby Ruth Cookies Recipe

Heat Oven and Prepare Pans -Preheat the oven and line large cookie sheets with parchment paper.
Sift Dry Ingredients – Use a whisk to sift together the flour, baking powder, salt and baking soda.
Creamed Ingredients – Use an electric mixer to cream butter, light brown sugar, granulated sugar and vanilla. Beat on medium until light and creamy. Add eggs one at a time beating well after each addition.
Combine – On low speed add flour mixture gradually, beating well after each addition.
Baby Ruth – Mix cubed candy bar into the dough by hand.
Divide the Cookie Dough – Use a scoop to divide the cookie dough. Place onto the prepared pans 2-inches apart.
Oven – Bake per the recipe then cool on the pan for 2 minutes, then remove to a wire rack to cool completely.

Kitchen Equipment to Make Baby Ruth Cookies Recipe

Large bowl, medium bowl.
Whisk.
Electric mixer. Hand mixer or stand mixer.
Baking sheet pans or cookie sheets lined with parchment paper
Cookie scoop or small ice cream scoop. (1 1/2 tablespoon scoop)
Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

Candy Bars – You could adapt this recipe using Snickers bars.
Nuts – You could add chopped peanuts to the cookie dough for extra crunch.
Butter – You can use unsalted butter or butter with salt in this recipe.
Stir Carefully – 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.
Melty Goodness – 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.
Adjust the Baking Time According to Size – 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.

Storage and Leftovers

Make-Ahead Tip – When making the cookie dough in advance, store chilled in an airtight container in the refrigerator. If you start with cold cookie dough, the cookies may take longer to bake.
Leftovers – Store baked Baby Ruth Cookies in an airtight container at room temperature for up to 3-4 days.
Freezer – Freeze cookies for up to 2 months. Thaw in the fridge and enjoy!
Freezing Cookie Dough – You can freeze this cookie dough for up to 3 months. Thaw in the fridge, scoop and bake.

More Cookie Recipes to Make

Island inspired Key Lime Coconut White Chocolate Chip Cookies.
Peanut Butter Cowboy Cookies are impossible to resist.
Loaded Butterscotch Toffee Pecan Cookies are buttery and sweet.
Molasses Cookies are a fall favorite.
Fruit Pizza Sugar Cookies can be topped with your favorite fruit.
Glazed Lemon Cookies have a burst of citrus in every bite.
Almond Joy Cookies are chewy and delicious.

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