Mimi's Organic Eats » Recipes » Cookies » Crunch Bar Cookies
Crunch Bar Cookies
Cookies • Eggless • Gluten Free • Halloween • High Altitude • No Seed Oils • Vegan | Published October 28, 2024 by Mimi Council
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These organic Crunch Bar Cookies are a fun take on classic chocolate chip with a little bit of crunch! This easy 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, Small Batch Maple Brown Sugar Cookies, or Chocolate Espresso Cookies.
Table of Contents
While there’s never any real Crunch Bars in our house, there are my homemade version of Homemade Crunch Bars all the time! And I love adding them to these cookies! Not only do they create a delicious take on classic chocolate chips, but they add a perfect subtle crunch to these soft and chewy cookies!
The best thing about this recipe is you can use any kind of chocolate bar for these. These candy bar cookies can be made with any chocolate candy bar you have! Toffee almond chocolate bars, cashew chocolate bars, mint chocolate bars, orange chocolate bars, and more would all work! That makes this recipe super flexible and fun to change it up if you have other chocolate bars lying around.
Why You’ll Love This Recipe
Quick and Easy: I love this recipe because it’s quick and easy! 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!
Flexible: This recipe is not only perfect for leftover 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!).
Ingredients
- Butter: I use Organic Vally Salted Butter.
- Brown Sugar: I use organic light brown sugar. I like to use my homemade recipe, but store bought also works! I use all brown sugar for an extra chewy cookies.
- Vanilla Extract: My favorite is Simply Organic.
- 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.
- Salt: Make sure to use a fine ground sea salt so it mixes in well.
- Crunch Bars: I use my homemade Organic Crunch Bars. You can also use store bought organic Crunch Bars like my favorites from Lake Champlain (milk chocolate version or dark chocolate version), 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.
Tools Needed
- Scale: I always use a digital food scale for ease and for the best results! It makes for less dishes too!
- Stand Mixer: I use my stand mixer for this recipe, but you can use a hand mixer if you prefer.
- Half Sheet Pan: You’ll need two half sheet pans.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
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.
Add the milk, flour, baking soda, and salt in that order and mix on low until combined. Add the chopped chocolate bars and mix to combine completely.
Step 3
Using your hands, form the dough into 12 balls that are about 2-inches in diameter. Place them on the preparing sheets, spacing evenly apart. You’ll get 6 cookies per sheet.
Step 4
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).
Baker’s Tips
- Make sure your butter is soft. I like to leave mine out on the counter overnight to soften naturally.
- I use organic Crunch Bars here, 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!
FAQ’s
Yes! The beauty of this is you can use it with my Organic Crunch Bars like I’m doing here. Or you can use it with store bought organic Crunch bars like Lake Champlain, Alter Eco, or Moo. 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.
Site in an airtight container for up to 7 days. You can even freeze these for longer.
Craving More?
- Homemade Crunch Bars
- Healthy Almond Joy Bars
- Mini Peanut Butter Cup Cookies
- Organic Halloween Cookies
- Peanut Butter Cup Brownies
Crunch Bar Cookies
Mimi CouncilIngredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 226 grams Organic Crunch Bars (chopped)
- Flaky sea salt (optional)
Instructions
- 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.
- Add the milk, flour, baking soda, and salt in that order and mix on low until combined. Add the chopped chocolate bars and mix to combine completely.
- Using your hands, form the dough into 12 balls that are about 2-inches in diameter. Place them on the preparing sheets, spacing evenly apart. You’ll get 6 cookies per sheet.
- 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.
- Store in an airtight container for up to 7 days.
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