Can you believe that I’ve never had a Baby Ruth candy bar before? Where have I been? Well, let’s not go there. I have no idea why now, at age 31, I finally tried one, but let’s say that life will never be the same. Are they out of this world? Nope. But they are darn good. They certainly hit the spot the other day when I was craving some chocolate. And what’s better than a candy bar? A cookie with a candy bar in it, that ‘s what.
I usually double my cookie recipes, because I like to freeze the dough. When I make cookies, I only bake about 18 of them and then the rest are frozen. That way, when I’m in the mood for some fresh cookies, or company comes over and I don’t have a lot of time to bake, I just pop the dough onto a cookie sheet, and *presto!* I have a nice dessert. If you don’t want that many cookies, you can halve the recipe. It’ll work just fine.
(If you do decide to freeze the dough, scoop out the dough onto a cookie sheet using a small scoop. The balls can be close together, because they aren’t baking. Place the sheet in the freezer for about 15-20 minutes, or until just frozen. Transfer to a freezer bag. You may have to cook the cookies a bit longer in the oven, since they are frozen.)
My mom was over today helping me finish a quilt and I gave her one of these cookies to enjoy. She ate two. Good for you mom! It must have been you who passed on the I-can’t-have-just-one-cookie gene. Anyway, enjoy! And don’t say I didn’t warn you. :) xoxo
Baby Ruth Cookies
1 c (2 sticks) unsalted butter, room temperature
½ c sugar
1 c packed brown sugar
2 large eggs
1 ½ t vanilla
2 2/3 c flour
1 t baking soda
1 ½ t salt
8 fun size Baby Ruth candy bars
Preheat oven to 350 degrees. Cut the candy bars into small, bite-size pieces and set aside. In a mixing bowl, cream the butter and sugars until light and fluffy. Slowly beat in eggs, one at a time, until the yolk disappears. Add the vanilla and beat. Add the dry ingredients and mix until fully combined. Fold in the candy bar tidbits.
Using a small cookie scoop, scoop out dough onto a cookie sheet and bake for 10-12 minutes, or until the edges of the cookies are slightly brown. Transfer to a cooling rack to cool completely.
yields: 8 dozen
Recipe Source: Adapted from Taste of Home