Candy Bar Swirl Cookies
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Serves: 4 dozen cookies
 
Ingredients
  • Chocolate Cookie Dough:
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • ½ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 6 fun size 3 Musketeer bars cut into cubes
  • For the Vanilla Cookie Dough:
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 tablespoon vanilla
  • 1 egg
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2½ cups of your favorite candy bars, chopped (I used Snickers, Twix,, and Mini Reese's)
Instructions
  1. Make the chocolate cookie dough. In a large bowl beat the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined. Dump in the flour, unsweetened cocoa powder, baking soda, and salt. Start the mixer on low and gradually increase the speed to medium high until the dough comes together scraping down the sides halfway through. Add the milk a tablespoon at a time.Stir in the 3 Musketeer pieces. The dough will be damp and sticky.
  2. Wrap the dough tightly in plastic wrap (I shape mine into a little log) and refrigerate for 2 hours or overnight.
  3. Make the vanilla cookie dough. Beat the butters and sugars in a large bowl until fluffy. Add the vanilla and egg and beat until the dough is just combined. Toss the flour, cornstarch, baking soda, and kosher salt into the bowl. Start with the mixer on low speed and gradually increase the speed to medium high, scraping down the sides once, beating until the dough comes together. Stir in the candy bar pieces.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 2 hours or overnight.
  5. Pre-heat the oven to 350. Line a baking sheet with parchment paper (this keeps the candy pieces from sticking).
  6. Pinch off a piece of the chocolate cookie dough (about ¾ inch ball). Pinch off a 1 inch piece of the vanilla dough. Roll the two halves in your hand to form a half chocolate half vanilla ball.
  7. Place them on the prepared baking sheet about 2 inches apart.
  8. Bake for 9-10 minutes.
  9. Let the cookies cool slightly before removing to a wire rack to cool completely.
Notes
While the cookies are baking I go ahead and form as many two-toned balls of cookie dough as I can and I lay them on a parchment paper lined plate and stick them in the freezer. This keeps the dough cold even after you work with it and COLD DOUGH BAKES BETTER COOKIES.
Recipe by Sugar Dish Me at https://www.sugardishme.com/candy-bar-swirl-cookies/