Baby Ruth Cookies

Ingredients you’ll need:
2 cups plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup [2 sticks] softened butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
1 [11.5 oz] pkg fun size Baby Ruth candy bars, cubed

Directions:
Preheat the oven to 350°F.  Line 4 standard size cookie sheets with parchment paper.  Set aside.  Sift together the flour, baking powder, salt and baking soda.  In a medium mixing bowl, cream together the softened butter, light brown sugar, granulated sugar and vanilla.  Beat for 3-4 minutes until light and creamy.   Add the eggs 1 at a time beating well after each addition.  Stop and scrape the bowl periodically to allow all of the ingredients to blend and fully combine.

Add the flour gradually, beating well after each addition. Stop and scrape the bowl periodically.  The dough will be thick.  Remove the wrappers from the candy bars, and cube.

Add the cubed candy to the batter.  Use a large spoon to mix in by hand.

Use a teaspoon or a 2 oz ice cream scoop to divide the cookie dough.  Place onto the parchment paper at least 2″ apart.  8 cookies to a pan works best to allow the cookies room to spread while baking.  Bake for 12-14 minutes.  Cool on the pan for 10 minutes, then remove to a cooling rack to cool completely.  Yield: 24-30 cookies

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Helpful Kitchen Items:

• Ice Cream/Cookie Scoop Set
• Cookie Sheet
• Hand Mixer
• Cookie Jar

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Baby Ruth Cookies

Servings: 24 -30

Author: Melissa Sperka

Ingredients

• 2 cups plus 2 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup [2 sticks] softened butter
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 1 [11.5 oz] pkg fun size Baby Ruth candy bars cubed

Instructions

• Preheat the oven to 350°F. Line 4 standard size cookie sheets with parchment paper. Set aside.
• Sift together the flour, baking powder, salt and baking soda.
• In a medium mixing bowl, cream together the softened butter, light brown sugar, granulated sugar and vanilla. Beat for 3-4 minutes until light and creamy.
• Add the eggs 1 at a time beating well after each addition. Stop and scrape the bowl periodically to allow all of the ingredients to blend and fully combine.
• Add the flour gradually, beating well after each addition. Stop and scrape the bowl periodically. The dough will be thick.
• Remove the wrappers from the candy bars, and cube.
• Add the cubed candy to the batter. Use a large spoon to mix in by hand.
• Use a Tbsp or a 2 oz ice cream scoop to divide the cookie dough. Place onto the parchment paper at least 2" apart. 8 cookies to a pan works best to allow the cookies room to spread while baking.
• Bake for 12-14 minutes.
• Cool on the pan for 10 minutes, then remove to a cooling rack to cool completely.

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