Go Back
candy overload cookies overhead photo on white plate
Print Recipe
No ratings yet

Candy Overload Cookies {12 weeks of Christmas Cookies}

Author: Dorothy Kern

Ingredients

  • 2 sticks butter
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • 6 fun sized packs M&Ms , chopped (about ½ cup)
  • 4 snack sized Reese’s Peanut Butter Cups , chopped (about ½ cup)
  • 5 fun sized Crunch bars , chopped (about ½ cup)
  • 4 fun size Twix bars , chopped (about ½ cup)

Instructions

  • Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips, M&Ms, Reese’s, Crunch bars, and Twix bars; stir to combine.
  • Chill for 30 minutes to one hour, until cooled.
  • Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 10-12 minutes (depending on size). Cookies made from my 2-tablespoon cookie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.