Recently my son had a birthday party and we ended up with a large stash of candy. Instead of tossing the extras, I decided to chop some candy bars into cookie dough to see how they’d turn out. The result was irresistible: nutty browned butter cookie dough filled with melted caramel and chocolate from the candy-bar chunks. Now I’m secretly hoping my kids keep bringing home Milky Way and Snickers so I can make more of these!
For more cookie ideas, see the list of favorites after the recipe card.
Leftover Chocolate Candy Bar Cookies
marilynpeight
Pin Recipe
20 mins
8 mins
Dessert
American
3 dozen
Ingredients
- 1 cup salted butter *see note
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour, leveled
- 1 cup chocolate chips
- 1 1/2 cups chunked chocolate candy bars (roughly 4 × 1.84 oz bars) Snickers, Milky Way, 3 Musketeers, etc.
Instructions
Preheat oven to 350°F
- In a small saucepan, melt the butter and cook until it turns golden brown and smells nutty, stirring often so it doesn’t burn. Remove from heat and let cool to room temperature. Meanwhile, beat the eggs until slightly creamy. Whisk in both sugars and vanilla, then mix in the cooled browned butter.
- Add baking soda, baking powder, and salt. Stir, then add just enough flour to form a dough that’s soft but rollable — not too sticky. Fold in the chocolate chips and chopped candy bars.
- Roll the dough into walnut-sized balls and place them several inches apart on parchment-lined or lightly greased baking sheets.
-
Bake in the preheated oven for 8–10 minutes, rotating sheets halfway through for even browning. Remove when edges are golden and centers are set; a slightly underbaked center yields a softer cookie. Let cookies cool on the baking sheet before transferring. Serve warm or cooled.
Storage notes below.
Notes
If you prefer, skip browning the butter and use softened butter instead: cream the softened butter with the sugars, then add the eggs and vanilla.
My favorites for this recipe are candy bars with caramel inside, like Milky Way or Snickers. Reese’s peanut butter cups or pieces work well too. Most meltable chocolate candies (M&Ms, chopped milk chocolate bars, etc.) will also work. I don’t recommend gummy or sour candies for this cookie.
Additional step-by-step photos appear earlier in the post.
Leftover Candy Cookies, Browned Butter, Milky Way, Snickers
Let us know how it was!
Additional Cookie Recipes you may enjoy:
- Softest Peanut Butter Cookies
- Gluten Free and Dairy Free Oatmeal Cookies
- Chocolate Rolo Toffee Cookies
- Reese’s Peanut Butter Cup Cookies
- Amish Orange Drop Cookies
- Amish Sugar Cookies with Fresh Strawberry Frosting
- Fudgy Chocolate Crinkle Cookies
- Chocolate Chip Skillet Cookie
Ingredients summary: sugar (brown and granulated), vanilla extract, butter, eggs, salt, baking soda, baking powder, all-purpose flour, chocolate chips, and chopped chocolate or peanut-butter candy bars.
What candy to use:
Use any meltable chocolate or peanut-butter candy to use up leftovers from holidays or parties. Caramel-filled bars (Milky Way, Snickers) give a lovely gooey center—just line your baking sheet with parchment to avoid stickiness. Reese’s cups or pieces, Hershey bars, M&Ms, and similar candies all work well. Avoid gummy or sour candies for this cookie.
Step 1: In a small saucepan, melt the butter and cook until browned and nutty, stirring to prevent burning. Cool to room temperature. Beat the eggs until creamy, whisk in sugars and vanilla, then add the browned butter.
Step 2: Add baking soda, baking powder, and salt. Stir and add just enough flour to make a soft, rollable dough. Fold in chocolate chips and chopped candy bars.
Step 3: Roll dough into walnut-sized balls and place on parchment-lined or lightly greased baking sheets several inches apart.
Note: If using caramel-filled candy, parchment paper is highly recommended to prevent sticking. Let cookies cool sufficiently before removing from the sheet.
Bake: Bake at 350°F for 8–10 minutes, rotating sheets halfway through. Remove when edges are golden and centers are set; underbake slightly for a softer texture. Cool on the baking sheet before transferring.
Serve warm or slightly cooled. A glass of milk pairs perfectly.
Storage: Cookies freeze well up to 3 months in an airtight container. At room temperature they stay best for about 48 hours when stored tightly covered. You can also freeze shaped dough balls and bake from frozen—just allow a bit more baking time.
Thank you for stopping by — I hope you enjoy these cookies! If you try the recipe, please leave a comment and rating.
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