Candy Crusher Cookies
By katiespeed
1 Picture
Ingredients
- 1 stick softened unsalted butter
- 1/2 cup granulated sugar
- 6 tablespoons light brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup mini chocolate chips
- 1 regular size Butterfinger Bar, crushed
- 1/2 Nestle Crunch Bar, finely chopped
- 1/2 Kit Kat Bar, finely chopped
- 1/2 PayDay, finely chopped
Details
Servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 13mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Step 2
Cream butter and sugars into a large bowl until well combined. Stir in egg and vanilla, mixing until well combined. Add flour, pudding mix, baking soda and salt. Mix slightly until dough just starts to form then add chocolate chips and crushed/chopped candy bars. Mix until dough is combined.With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 11-13 minutes until edges just start to turn golden. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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