Baby Ruth Cookies
Servings 28 cookies
Ingredients
- 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
Instructions
- 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.