I know that in one breath I’m telling you about yummy recipes to help you detox from your holiday eating extravaganza, and then giving you cookie ideas in the next, but I have a good reason, promise!
You see, this cookie recipe was born after a trip to Target last week when I stumbled upon several bags of super discounted holiday candy. I love a good deal and just couldn’t pass up buying a couple bags of perfectly good candy, albeit holiday themed. I just knew that the bell-shaped Crunch and Butterfinger bites could be given new life in this post-Christmas era!
So this is really an act of reduce, reuse, recycle, right? Right.
After bringing those bags of candy home and dreaming all the dreams of what they could become, I got hit with a craving for cookie dough. Bells and whistles and sirens went off and I realized that the Crunch pieces needed to be wrapped up in a soft, buttery cookie. So that’s what I did.
The cookies that resulted were insanely delicious! The cookie dough base contains all of my favorites (brown sugar, good-quality vanilla extract, and Saigon cinnamon), and the Crunch pieces provide an interesting texture and lots of sweet chocolate flecks to the finished product. So many reasons to love these little guys!
Other great cookie recipes:
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground Saigon cinnamon
- 1 cup coarsely chopped Nestle Crunch bars
- Preheat oven to 350 degrees. Prepare baking sheet by lining with parchment paper.
- Using a stand mixer, cream together butter, brown sugar, and white sugar until smooth. Beat in egg. Stir in vanilla.
- In a separate medium-sized mixing bowl, whisk together flour, baking soda, kosher salt, and cinnamon. Gradually stir flour mixture into sugar mixture (about ½ cup of the flour mixture at a time). Stir until combined.
- Using a wooden spoon, stir in Nestle Crunch pieces.
- Scoop cookies onto prepared cookie sheet (my cookie scoop holds just shy of 2 tablespoons).
- Bake cookies for 10-11 minutes, or until lightly browned and set. Allow cookies to cool for 5 minutes on cookie sheet before transferring to a cooling rack to cool completely. Store leftovers in an airtight container.