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
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.
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Helpful Kitchen Items:
Baby Ruth Cookies
- 2 cups all-purpose flour, plus 2 Tbsp
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup salted butter softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tsp 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.