Crunch Bar Cookies
Switch up your cookie game with these delicious Crunch Bar Cookies. A fun take on chocolate chip cookies with a perfect subtle crunch.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 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 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!
- 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.
Video
Notes
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 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!
- 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.
Nutrition
Calories: 315kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 213mgPotassium: 187mgFiber: 3gSugar: 19gVitamin A: 251IUCalcium: 37mgIron: 3mg
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