Crunch Bar Cookies

These organic Crunch Bar Cookies are a fun take on classic chocolate chip with a little bit of crunch! This recipe for candy bar cookies is easy and flexible, you can use any kind of chocolate bar you like, making it super fun to switch up to anytime!

If you’re looking for more cookie ideas, be sure to check out some of my other favorites like Pumpkin Chocolate Cookies Without Eggs, Small Batch Maple Brown Sugar Cookies, Vegan Sourdough Chocolate Chip Cookies, Vanilla Sea Salt Chocolate Chip Cookies, or Chewy Chocolate Espresso Cookies.

crunch bar cookies with crunch bars on a white marble counter.

A Quick Look At The Recipe

Recipe Name: Crunch Bar Cookies
Ready In: 25 minutes
Makes: 12 cookies
Main Ingredients: salted butter, light brown sugar, all purpose flour, crunch bars
Flavor Profile: chocolate chip with crispy crunch bars
Dietary Info: eggless, no seed oils, vegan and gluten free swap available
Difficulty: Easy!
Why You’ll Love It: delightful twist on a classic chocolate chip cookie, loaded with chopped Crunch Bars

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Why You’ll Love This Recipe

Quick and Easy: I love this recipe because it’s a quick and easy treat. If you need cookies on the fly, this is a great recipe you can easily make before a dinner party or bake sale.
No Chill Time: When you don’t want to wait around for cookies to chill. This recipe does not require any chill time and it still bakes up a beautifully soft and chewy cookie!
Naturally Eggless: These organic Crunch Bars Cookies are naturally eggless, so no eggs are needed! I really love making eggless cookies because I think they’re softer and chewier than cookies with eggs! There’s some science behind that and I talk about it in my book, Effortless Eggless Baking and in my post Easy Egg Replacers for Baking.
Flexible: This recipe is not only perfect for leftover Homemade Crunch Bars, but you can use any kind of chocolate bar in place of crunch bars if you want! Plus, easily make this vegan by replacing the butter with vegan butter and the milk with your favorite dairy free milk (mine is coconut!).

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A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make Crunch Bar Cookies
Recipe FAQ’s
More Cookie Recipes
Crunch Bar Cookies
The Bake Shop

If you have leftover Halloween candy, it's so fun to make this cookie recipe with it. I'm the weirdo who makes only homemade Halloween candy to avoid harmful ingredients. So, Homemade Crunch Bars are something I always have during October. And I love making cookies with them!

These soft and chewy cookies use candy bars in place of chocolate chips. They are naturally eggless, easily made vegan (or gluten free) and so tasty! You can also use different chocolate candy bars like Strawberry Chocolate Bars, Salted Almond Dark Chocolate Bars, Pumpkin Chocolate Bars, Homemade Twix Bars, Vegan Snickers Bars, or even Peanut Turtle Candy and Sea Salt Dark Chocolate Cashew Clusters.

Ingredients

Brown Sugar: I use homemade light brown sugar, but store bought also works! I use all brown sugar for an extra chewy cookies.
Milk: You can use any kind of milk, cow’s milk, coconut milk, almond or oat milk all work.
All Purpose Flour: My favorite is Cairnspring Mills!
Baking Soda: I use baking soda because it’s best for cookies and we have an acid (brown sugar) to react with. For more info on the Difference Between Baking Soda and Baking Powder, read that post.
Crunch Bars: I use my Homemade Crunch Bars. But, you can also use store bought organic Crunch Bars like my favorites from Lake Champlain, Alter Eco, or Moo Chocolates.
Flaky Sea Salt: I top these with flaky sea salt, because I’m obsessed with sweet and salty cookies! This part is totally optional.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips

Always use a digital food scale for the best results.
I always use salted butter, but if you want to use unsalted butter you can, just add 1/4 teaspoon of salt to the recipe.
Make sure your butter is soft. I like to leave mine out on the counter overnight to soften naturally.
I use Homemade Crunch Bars, but this recipe would also work with any chocolate bar. Mix it up with toffee almond chocolate bars, cashew chocolate bars, or even a peppermint crunch for the holidays!
Be sure to store these in an airtight container so they stay soft and chewy.
You can also store these in the freezer and they’ll last much longer!
Vegan — Replace the butter with vegan butter and the milk with nondairy milk. I recommend Miyoko's for butter and coconut milk for milk (but almond, oat, cashew or pistachio milk also work).
Gluten Free — Replace the all purpose flour with 269 grams (1 3/4 cups) gluten free flour blend.
High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.

How to Make Crunch Bar Cookies

creamed butter and sugar in a glass mixing bowl on a white marble counter.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vibe sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.

ingredients for crunch bar cookies in a glass mixing bowl on a white marble counter.

Add the milk, flour, baking soda, and salt.

cookie dough in a glass mixing bowl on a white marble counter.

Mix on low until combined.

crunch bar cookie dough with chopped up crunch bars being added to the glass mixing bowl on a white marble counter.

Add the chopped chocolate bars.

crunch bar cookie dough in a glass mixing bowl on a white marble counter.

Mix to combine completely.

crunch bar cookie dough balls on a white parchment paper lined baking sheet.

Using your hands, form the dough into 12 balls of dough that are about 2-inches in diameter. Place them on the preparing sheets, spacing evenly apart. You’ll get 6 cookies per sheet. If you want to add extra candy pieces on top, you can do that now!

crunch bar cookies on a baking sheet one with a bite taken out of it.

Bake for 15 to 17 minutes or until the bottoms are golden brown. Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Recipe FAQ’s

How do these cookies work without eggs?

I use organic milk to replace eggs. This works because milk provides fat and moisture, two things eggs bring to cookies. Plus, cookies without eggs can even be softer and chewier than cookies with eggs! So, if you like really soft and chewy cookies (that stay softer longer) then you'll love this recipe!

Can I use this recipe with any chocolate candy bar?

Yes! The beauty of this is you can use it with homemade crunch bars, like I’m doing here, or, you could even use this with any kind of chocolate bar such as a toffee almond crunch bar or a simple cashew chocolate bar.

Can I make these gluten-free?

Yes, you can easily swap out the all purpose flour for gluten free. I tested this with the Namaste Perfect Flour Blend. Use 269 grams (1 3/4 cups). If you're using a different gluten free flour, results may vary.

Can I make these dairy-free (or vegan)?

Yep, just use vegan butter in place of butter, I recommend Miyoko's. And, you can use your favorite non-dairy milk, I recommend coconut as it's high fat.

Do I need to chop the candy bar into small pieces?

Yes, it's best to chop into small pieces. Your mixer will break this up a little bit as well, but don't add a whole crunch bar into the dough!

Can I swap the candy bar for other mix-ins?

Absolutely — feel free to swap in chopped chocolate chunks, a different kind of chocolate bar (as mentioned above), or even peanut butter cups for a different flavor profile.

Why did my cookies spread too much (or not enough)?

Cookies that spread excessively can mean butter was too warm too much milk was added. If they don’t spread, your butter may have been too cold, too little milk, or your oven temperature is low. Use a digital food scale for the best results and ensure milk is measured properly.

Why are my Crunch Bar cookies dry?

If your cookies are dry you either didn't measure properly or you over baked them. Make sure to use a digital food scale for the best results, because these cookies are really soft and chewy, they are not dry. And, don't over bake. Because these cookies are naturally eggless, there's no worry of under baking them. So, if your oven runs hot, don't be afraid to under bake a few more minutes!

How do I keep these cookies soft?

Make sure to store in an airtight container so they retain their soft and chewy texture.

Will the crunch stay crispy after baking?

Yes! Just be sure to store in an airtight container.

Can I freeze Crunch Bar cookie dough?

You can. If you want to freeze the dough, form the cookie dough balls as instructed and place on a cookie sheet to freeze until the dough is firm. Then you can transfer to an airtight container or freezer safe bag. Just thaw to room temperature and they are ready to bake!

How should I store crunch bar cookies?

Site in an airtight container for up to 7 days. You can even freeze these for longer.

crunch bar cookies on a plate on a white marble counter with a glass of milk.

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