Salted Chocolate Chip Candy Bar Cookies are the best way to use up all that Halloween chocolate! So if you have any..(I KNOW you do!), you NEED to try this recipe. These super soft and chewy chocolate chip cookies are filled with tons of chocolate chips PLUS mini candy bars! They are then topped with coarse sea salt, which honestly takes these over the top! I decided to use the most popular cookie recipe on Sally’s Baking Addiction as the base for these cookies, and they did not disappoint! You can put in whatever your favorites are, but I put in M&Ms, Milky Way, Twix, Snickers and Hershey’s kisses. If you have mini-sized bars you can use them as-is, and if not, you can simply chop up the chocolate bars into bite-sized pieces. If you’re looking for more great seasonal cookie recipes, check out some of my favorites!Brown Butter Pumpkin S’mores CookiesChewy Maple Chocolate Chip + Apple CookiesChocolate Brownie Candy Cane Cookies
¾cup1 ½ sticks unsalted butter, melted & cooled 5 minutes*
¾cuppacked light or dark brown sugar
1large egg + 1 egg yolk, at room temperature
2tsppure vanilla extract
½cupsemi-sweet chocolate chips or chocolate chunks
1cupmini-sized chocolate candy bars of your choice
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. Pour into dry ingredients and mix together with a rubber spatula. Fold in the chocolate chips and candy bars, setting aside some extra chocolate chips and candy bar pieces to place on top.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a cookie scoop, portion out cookie dough, roll into a ball and place 9 on each cookie sheet. press one or two additional candies into the top of each cookie.
Bake the cookies for 12–13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes.
After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.