Candy Cookies

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I miss the days I was a milk chocolate person: unapologetically sweet, and a hater of all things bitter. Childhood was the time for daily sugar rushes.

Unfortunately, or maybe fortunately, I was converted to the dark chocolate club. My mom used to always have dark chocolate at home since she didn’t drink coffee, so it was the constant exclusive “adult” treat. Now I realize it’s really just more cocoa, less milk content, and less sugar. But as a kid, this was the weird foreign magic to conquer if I wanted readily available snacks. The day I started enjoying it, I felt adult, so ready to take on taxes and the real world!

So now, whenever I need the comfort of proving I am in fact an adult, I grab a bar of 80% dark chocolate and embody my mom. And to bring together my childhood love affair with milk chocolate, and my current emotional dependency on dark chocolate, I present to you candy cookies. Sweet chocolate candies tucked in a lightly spiced cookie, balanced with small chunks of bitter dark chocolate, these cookies are for the days being an adult is a bit too much.

Why you’ll love these cookies

• Depth of flavour! A salted cookie with warm spices, plus bittersweet dark chocolate, to bring out and complement the sweet milk chocolate.
• They come together in minutes because my inner child is impatient, and this recipe is for her.
• No special equipment or ingredients. Staple pantry ingredients, a bowl, a mixing utensil and a baking sheet is all you really need.
• Delicious in every size! I love making these into small thumbprints with a chocolate in the center, or stuffing them with candies until they’re huge. It depends on the mood 🙂

Problems these cookies solve

• Leftover candy is no longer a problem. It is now an excuse for these cookies 😉
• Dry and oddly chewy cookies you find in a grocery store? Not here. These are fudgy, perfectly chewy, and delicious for days.
• Chilling cookie dough is not required. Again, this recipe is for the impatient because who doesn’t want amazing cookies ASAP?

What candies to use?

Whatever you enjoy eating on its own would be great here! Candy bars, small chocolate candies like M&Ms, and peppermint patties, chopped candy canes, all work well. Feel free to also mix in other fun snacks, like pretzels or nuts.

Avoid using chewy candies like gummies, as they can melt and bake oddly. Save those for regular snacking!

Ingredients

• Unsalted butter: Providing buttery flavour and chewy texture, butter is the MVP. If you only have salted butter, omit the added salt.
• Brown sugar: We use brown sugar to get the ideal spread, chew, and classic chocolate chip cookie flavour.
• Egg: Egg binds all the ingredients together and contributes to the cookies’ texture.
• Vanilla extract: An entire tablespoon is added because the more vanilla, the better.
• All-purpose flour: Flour gives the cookies structure.
• Espresso powder: Espresso brings out the chocolate flavour. Don’t worry, there isn’t enough espresso for any coffee flavour to come through.
• Cinnamon: The spice of warm hugs. You can omit if you’d like, but these cookies truly benefit from the depth cinnamon adds.
• Nutmeg: Cinnamon’s best friend. Need I say more?
• Baking soda: Baking soda leavens the cookies. Do not substitute for baking powder, the two are not the same.
• Table salt: It brings out all the flavours, while balancing out the intense sweetness of the candies. If using kosher salt or sea salt, double the amount listed in the recipe.
• Dark chocolate: Chopped finely for a slight hint of bitterness throughout the cookie to contrast the milk chocolate candies. Use 70% cocoa or higher for the best flavour.
• Candies: Pick candies you like and these cookies will be great.

Instructions

Equipment

Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.

Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.

Storage

These cookies can be stored at room temperature in an air-tight container for 3-4 days. If storing for longer, you can store the baked cookies in the freezer in an airtight container.

You can also freeze the unbaked scooped cookies and bake from frozen. Chill the cookie dough as usual until it’s firm enough to scoop into cookie dough balls. Freeze the scooped cookies on a parchment-lined baking sheet until solid, then transfer to an airtight container and freeze. Bake from frozen at 350F for 12-14 minutes.

Let’s bake!

Sweet, soft and chewy, these cookies are the ultimate crowd-pleaser. I’m so excited for you to try them.

When you make them, tag me on Instagram @bakewhenitrains so I can see your amazing cookies.

Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.

With love,

Your baking friend Sherene ❤️