12 Days of Cookies: Recipes inspired by your favorite candy bars (2024)

You may not lay a finger on anyone's Butterfinger, but you will want to grab a plateful of this Butterfinger-inspired holiday bark. Like the candy bar, this sweet treat is jammed with peanut butter, has a satisfyingly crunchy-flaky bite and — of course — sports plenty of chocolate. But to keep your enamel intact, we made it slightly less sweet and a little more grown up.(Full recipe at right)

Matthew Mead/The Associated Press

Crackle Bark

Start to finish: 20 minutes, plus cooling

Servings: 18

INGREDIENTS

• 1 tablespoon coffee beans, finely crushed or ground
• 3 tablespoons barley malt syrup
• 6 tablespoons honey
• 1/2 cup smooth peanut butter
• 2 cups crushed Shredded Wheat breakfast cereal
• 1/2 cup Grape-Nuts breakfast cereal
• 1/2 cup dark chocolate bits
• Coarse sea salt
• 1/2 cup chopped lightly salted peanuts

DIRECTIONS

Have 2 sheets of kitchen parchment or waxed paper the size of baking sheets nearby.

In a medium saucepan over medium-high heat, combine the coffee beans, malt syrup, honey and peanut butter. Bring to a simmer and cook for 2 minutes. Remove from the heat and stir in both cereals until everything is evenly coated. Spoon the mixture onto 1 sheet of waxed paper, then top it with the second sheet.

Working quickly, use the back of a large spoon or a rolling pin to flatten and squash the mixture into a thin sheet about 1/4 inch thick. Remove the top sheet and top with the chocolate bits. Allow to sit for 2 to 3 minutes so the chocolate can melt. Use a butter knife or offset spatula to spread the chocolate evenly over the top of the bark. Sprinkle with sea salt and the peanuts.

Allow to fully cool, then break into pieces. Store in an airtight container at room temperature for up to a week.

So how do you eat a Twix bar? Do you use your teeth to scrape all of the chocolate-caramel topping off, then go back and eat the naked crunchy cookie? Do you nibble first some chocolate-caramel, then some cookie, then back to chocolate-caramel, and so on? Or do you wholesale devour it, cookie, caramel and chocolate all at once?

With our cookies, it doesn't much matter. We've taken those three things we love about Twix and combined them into one terrific bar cookie you can eat however you like.(Full recipe at right)

Matthew Mead/The Associated Press

Gold Bars

Start to finish: 1 hour (30 minutes active)

Servings: 24

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder
• 1 1/4 cups all-purpose flour
• 9-ounce package soft caramel candies
• 1/4 cup sweetened condensed milk
• 1/2 cup half-and-half, divided
• 4 egg yolks
• 1/2 cup milk chocolate bits

DIRECTIONS

Heat the oven to 375 F. Line a 9-by-9-inch baking pan with kitchen parchment.

In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, salt and baking powder until fluffy and light. Add the flour and mix just until a dough comes together. Press the dough into the bottom of the prepared pan. Prick all over the crust with a fork. Bake for 20 to 25 minutes, or until lightly golden brown.

While the crust bakes, prepare the filling. In a medium saucepan over medium heat, melt the caramels with the sweetened condensed milk and 1/4 cup of the half-and-half, stirring continuously. When the mixture is melted and smooth, remove from the heat. In a small bowl, whisk together the egg yolks and remaining 1/4 cup half-and-half. While whisking, pour the yolks into the melted caramel.

When the crust is baked, pour the caramel mixture over the crust, then return the pan to the oven. Bake for an additional 15 minutes, or until set.

Gently sprinkle the milk chocolate bits over the top and allow to melt from the warm bars. Use an offset spatula to gently spread the melted chocolate over the surface of the caramel, taking care to not disturb the caramel layer. Allow to cool completely before removing from the pan and cutting into small bars. Once cooled, store in an airtight container at room temperature for up to a week.

This cookie was all about packing an outrageous number of peanuts into one small, but so-very-delicious package. Inspired by the NutRageous bar, these drop cookies combine peanut butter, whole peanuts, chocolate and caramel into salty-sweet morsels you will find dangerously addictive.(Full recipe at right)

Matthew Mead/The Associated Press

Caramel Peanut Butter Rocks

Start to finish: 30 minutes

Makes 3 dozen

INGREDIENTS

• 1 cup smooth peanut butter
• 1 cup packed dark brown sugar
• 1 egg
• 1 cup salted peanuts
• 1 cup caramel filled chocolate chips

DIRECTIONS

Heat the oven to 375 F. Line 2 baking sheets with kitchen parchment or coat them with cooking spray.

In a medium bowl, stir together the peanut butter, brown sugar and egg. Mix just until you have a thick paste. Gently stir in the peanuts and chocolate chips. Scoop by the tablespoon onto the prepared baking sheets, leaving 1 1/2 inches between them. Bake for 10 minutes, or just until set. Allow to cool for 10 minutes before removing from the pan. Once cooled, store in an airtight container at room temperature for up to a week.

See Also

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Zagnut candy bars are like a crumbly, coconutty Butterfinger, minus the chocolate. Thesecookiesplay off that crisp coconut texture, combining both coconut flour (often found with the gluten-free products) and shredded unsweetened coconut. You also can make your own coconut flour by pulsing unsweetened shredded coconut in a food processor until finely ground.(Full recipe at right)

Matthew Mead/The Associated Press

Coconut Wafers

Start to finish: 30 minutes

Makes 3 dozen

INGREDIENTS

• 1 cup packed brown sugar
• 2 eggs
• 1/4 cup (1/2 stick) melted butter
• 1 cup finely shredded unsweetened coconut
• 1/2 cup coconut flour

DIRECTIONS

Heat the oven to 375 F. Coat a baking sheet with cooking spray.

In a large bowl, use an electric mixer to beat together the brown sugar and eggs. While mixing, add the melted butter, then the coconut, then the coconut flour. Mix until well blended.

Working in batches, drop small mounds of dough by the teaspoon onto the prepared pan, leaving 2 inches between them. The mounds should spread slightly. If not, flatten to 1/8 inch thick. Bake for 10 minutes, or until golden brown. Gently loosen the cookieswith a thin spatula and transfer to a cooling rack. Wash, dry and re-coat the pan between batches.

Once cooled, store in an airtight container at room temperature for up to a week.

Is it even possible to eat a Kit Kat bar without triggering that "Give me a break!" earworm from the '80s? Seems not. So our cure to keep us from humming "Break me off a piece of that Kit Kat bar!" for the rest of the day is to bake up a batch of these shortbread cookiesinspired by that breakably delicious candy.(Full recipe at right)

Matthew Mead/The Associated Press

Shortbread Wafer Sandwiches

Start to finish: 45 minutes

Servings: 18

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar, plus extra
• 1/2 teaspoon baking powder
• Pinch of salt
• 3/4 cup (1 1/2 sticks) butter, melted
• 1 cup milk chocolate bits

DIRECTIONS

Heat the oven to 350 F. Coat 2 baking sheets with cooking spray or line them with kitchen parchment.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the melted butter. Drop the dough by the teaspoon onto the prepared pans, leaving 1 inch between them.

Use a wet paper towel to lightly moisten the bottom of a drinking glass, then press the glass into a small plate or bowl of sugar. Use the sugar-coated glass to lightly flatten eachcookie, recoating it with sugar between cookies. You won't need to remoisten; the moisture from thecookiesshould be sufficient.

Bake for about 12 minutes, or until lightly golden brown. Use a thin spatula to loosen thecookiesfrom the pan while still warm, but allow to cool on the pans.

When ready to fill, melt the milk chocolate bits by heating in glass bowl in the microwave in 15 second bursts, stirring in between until smooth. Use a butter knife to spread a thin layer of melted chocolate on the bottoms of half the wafers, then press together with a secondcookieto form a sandwich. Allow the chocolate to set up before serving. Once cooled, store in an airtight container at room temperature for up to a week.

So what would you do with 100 Grand?

Obviously, the only appropriate answer is to eat it. But if you don't have one of those bars of chocolate, caramel and puffed-crisped rice handy, we've got you covered. These bar-style cookiescapture everything we love about 100 Grand bars in a home-baked treat.(Full recipe at right)

Matthew Mead/The Associated Press

Caramelized Crispy Bar Cookies

Start to finish: 45 minutes, plus cooling

Servings: 24

INGREDIENTS

For the cookies:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/2 cup packed brown sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon kosher salt
• 1 egg
• 1 1/2 cups all-purpose flour

For the topping:

• 1/2 cup corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed brown sugar
• 2 cups crisp rice cereal

DIRECTIONS

Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, cocoa powder and salt. Add the egg and mix until combined. Add in the flour and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until browned and no longer glossy.

Meanwhile, prepare the topping. In a medium saucepan over medium-high heat, melt together the corn syrup, butter and brown sugar. Bring to a boil and cook for 2 minutes. Remove the pan from the heat and stir in the rice cereal. Gently spread the rice cereal mixture over the cooked crust, then allow to cool in the pan. Cut into small bars. Once cooled and cut, store in an airtight container at room temperature for up to a week.

Sometimes you crave a caramel sugar bomb sort of candy bar, and sometimes you want something a bit more refined.

And by refined we mean the pillowy softness of whipped nougat shrouded in milk chocolate, also known as a 3 Musketeers bar. To satisfy that craving with an even more refined hit of sweetness, we turned that candy bar into a delicate meringue-based cookie. And if you need your milk chocolate coating, fold in some finely chopped chocolate before baking.(Full recipe at right)

Matthew Mead/The Associated Press

Triple Musketeer Puffs

Start to finish: 1 hour (15 minutes active)

Servings: 5 dozen

INGREDIENTS

• 4 egg whites
• 1 tablespoon white vinegar
• Pinch of salt
• 1 cup sugar, divided
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

DIRECTIONS

Heat the oven to 350 F.

In the bowl of a stand mixer fitted with a whisk, combine the egg whites, vinegar and salt. Beat on medium-high speed until very foamy. Slowly pour in 1/2 cup of the sugar. Continue to beat on medium-high until medium peaks form, about 5 to 6 minutes.

While the egg whites beat, sift together the remaining 1/2 cup sugar, the cornstarch and cocoa. When the whites have reached medium peaks, stir in the vanilla. Gently fold in the cocoa-sugar mixture in two additions.

Drop by the tablespoon onto a baking sheet, leaving 1 inch between each mound. Bake for 25 minutes, then turn the oven off and open the door of the oven just slightly. Allow to cool slowly in the warm oven for another 20 to 30 minutes. Remove the pan from the oven and finish cooling at room temperature. The cookiesshould have a soft, marshmallow-like texture.

Store in an airtight container at room temperature for up to a week.

Imagine a chocolate peanut butter cup, but instead of peanut butter the chocolate shell encases a gooey marshmallow filling. There's your Mallo Cup candy bar. And it turns out this decidedly retro treat happens to be delicious when transformed into a holiday cookie— our frosted chocolate drops. The result is similar to a fudgy brownie remade as a drop cookieand topped with a marshmallow buttercream frosting.(Full recipe at right)

Matthew Mead/The Associated Press

Frosted Chocolate Drops

Start to finish: 45 minutes

Servings: 5 dozen

INGREDIENTS

For the cookies:

• 5 tablespoons unsalted butter
• 1 1/2 tablespoons vegetable or canola oil
• 10 ounces dark chocolate bits
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

For the frosting:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup corn syrup
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup marshmallow spread

DIRECTIONS

Heat the oven to 350 F. Coat 2 large baking sheets with cooking spray.

In a medium saucepan over low heat, combine the butter, oil and chocolate, stirring continuously using care not to burn the chocolate. Once the mixture is melted and smooth, remove the pan from the heat. Whisk in the eggs, one at a time, followed by both sugars, the vanilla, then finally the flour, baking powder and salt.

Drop the thick batter by the teaspoon onto the prepared baking sheets, allowing 2 inches between each mound. Bake for 10 minutes, or until set up. Allow to cool for 10 to 15 minutes on the pan before moving.

While the cookiescool, prepare the frosting. In a large bowl, use an electric mixer to beat together the butter, corn syrup, powdered sugar, vanilla and marshmallow spread until completely smooth. Once the cookiesare cooled, drizzle or spread the frosting over the tops. Alternatively, the cookiescan be sandwiched together with the frosting as filling. Store in an airtight container at room temperature for up to a week.

Inspired by Sky Bar candy bars, these 4-in-1 cookiescombine all your favorite flavors — chocolate, peanut butter, caramel and white chocolate — on top of a light spritz cookie. Feel free to play with the toppings, perhaps flavored chocolate chips, candied cherries or finely chopped sweetened dried fruit.(Full recipe at right)

Matthew Mead/The Associated Press

Cloud Cookies

Start to finish: 45 minutes

Servings: 2 dozen

INGREDIENTS

• 1 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 eggs
• 2 cups all-purpose flour
• Peanut butter chips
• Chocolate chips or chunks
• Caramel bits (sold alongside the chocolate chips)
• White chocolate chips

DIRECTIONS

Heat the oven to 375 F. Fit a pastry bag with a large star tip.

In a medium bowl, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until creamy. Beat in the eggs, one at a time. Stir in the flour until a soft dough forms.

Spoon the dough into the prepared pastry bag. Pipe the dough onto baking sheets as bars roughly 3 inches long and 3/4 inch wide. On each cookie, arrange 4 rows of chips — peanut butter, chocolate, caramel and white chocolate — gently pressing them into the dough.

Bake for 12 minutes, or until just set up. Allow to cool on the baking sheet. Store in an airtight container at room temperature for up to a week.

When we eat a York peppermint patty, we get the sensation... That they'd be delicious transformed into a holiday cookie. So we did. The result is a simple drop cookiethat is simultaneously delicate and fudgy with a heady punch of mint. They beg to be paired with hot cocoa.(Full recipe at right)

Matthew Mead/The Associated Press

Chocolate Peppermint Patties

Start to finish: 30 minutes

Servings: 5 dozen

INGREDIENTS

• 3 cups powdered sugar
• 1 cup cocoa powder
• 6 egg whites
• 2 teaspoons peppermint extract

DIRECTIONS

Heat the oven to 350 F. Line 2 large baking sheets with kitchen parchment.

In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, cocoa powder, egg whites and peppermint extract. Stir together to mix, then whisk on high for 3 minutes.

Drop by teaspoon onto the prepared pans, leaving about 1 inch between the cookies. Bake for 10 to 12 minutes, or until just set. Allow to cool on the pans before moving. These cookiesare very fragile and are best made and enjoyed immediately. They do not store well.

Oh, that classic Almond Joy vs. Mounds dilemma... Whether to go dark chocolate or milk chocolate with nuts. These bar cookiesinspired by those sibling candy bars let you have it your way, or both ways.

We created a basic macaroon cookiebaked into bar form, then topped it with milk chocolate and almonds or dark chocolate just like the candy that inspired them. But they're your cookies, so you get to break the rules and do dark chocolate and almonds. Or cashews. Or white chocolate and pistachios.(Full recipe at right)

Matthew Mead/The Associated Press

Macaroon Bar Cookies

Start to finish: 45 minutes

Servings: 24

INGREDIENTS

• 14 ounces sweetened shredded coconut
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 4 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup milk or dark chocolate bits
• Whole toasted almonds (optional)

DIRECTIONS

Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.

In a medium bowl, combine the coconut, sugar, flour and salt, breaking up any clumps of coconut. Add the egg whites and vanilla, then mix until thoroughly combined. Press into the prepared pan and bake for 20 to 25 minutes, or until set up and light golden brown. Allow to cool.

Place the chocolate bits in a microwave-safe bowl and microwave on high in 15 second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the bars, then gently press the almonds into the surface, if using. Allow the chocolate to set before cutting. Store in an airtight container at room temperature for up to a week.

What happens when you take a Snickers bar and flip it inside out? You get these delicious holiday cookies. We took that classic candy bar combination of peanuts, caramel and chocolate and turned them into a thumbprint cookie. The result is a crumbly chocolate cookierolled in chopped peanuts with a Caramel Cream pressed into the center. The combination is outrageously good.(Full recipe at right)

Matthew Mead/The Associated Press

Caramel Peanut Thumbprints

Start to finish: 1 hour

Servings: 4 dozen

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 egg
• 2 ounces unsweetened chocolate, melted
• 2 cups all-purpose flour
• 2 cups chopped salted peanuts
• 48 cream center caramel candies (such as Caramel Creams)

DIRECTIONS

Heat the oven to 350 F.

In a large bowl, use an electric mixer to beat together the butter, both sugars, the salt and vanilla until fluffy. Beat in the egg, then stir in the melted chocolate. Add the flour and stir until just mixed.

Roll the dough into small balls, about 1 1/4 inches. Place the peanuts in a small bowl, then roll each cookieball it the peanuts to coat evenly. Arrange the coated cookieballs on a baking, leaving 2 inches between each. Press a caramel candy into the top of each ball, slightly flattening the cookiein the process.

Bake for 12 to 15 minutes, or until set and golden brown at the edges. Allow to cool on the baking sheets. Store in an airtight container at room temperature for up to a week.