I think my calling in life is to be a candy bar consultant.
Candy bars are alright and all, but I’ve got ideas for some pretty epic candy bars.
Take Snickers for instance. Peanuts and milk chocolate and caramel is a good idea. Snickers Almond is an even better idea. And Snickers dark is a really, really good idea.
But why not combine all three? Dark chocolate, almonds, and caramel. Maybe a sprinkling of sea salt. Now, THAT sounds like a candy bar I’d want to eat.
I feel the same way about Take 5 bars. Stuffing peanuts, peanut butter, chocolate, pretzels, and caramel all into one candy bar is genius. But you know what would make it even better? Dark chocolate. And just more chocolate in general. And more pretzels and peanuts. Maybe some cookie dough. I WANT ALL THE THINGS!
Since I don’t think Hershey’s has any openings for a candy bar consultant, I decided to improve on the Take 5 bar myself–by putting it into cookies, and loading said cookies with dark chocolate chunks, peanuts, and pretzels.
Oh yes. These are as good as they sound.
I used the soft and chewy cookie recipe from the cookie battle because I wanted a base that could stand up to all the additions. These guys are big, fat cookies loaded with goodies. Every bite is a burst of sweet and salty, crunchy and melty.
If you don’t like a lot of stuff in your cookies, these probably aren’t for you. But if you like big chunks of chocolate and crunchy peanuts and salty pretzel all enveloped in soft, chewy cookie dough, you’re going to looooooove these.
I’m allowed to have five favorite cookies right?
Just let me have this, guys.
Take 5 Candy Bar Cookies
- 2 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 3 Take 5 Candy Bars, chopped into small chunks
- 6 oz chopped dark chocolate chunks (or 1 cup of dark chocolate chips)
- 1/2 cup chopped pretzels
- 1/4 cup halved peanuts
- Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper.
- In a large bowl, whisk together flour, soda, cornstarch, and salt.
- In another medium bowl, use a whisk or electric beater to beat together butter and sugars until no lumps remain. Add egg, yolk, and vanilla extract and continue to beat until smooth. Slowly stir in flour mixture until batter comes together. Stir in candy cars, chocolate chunks, pretzels, and peanuts.
- Chill dough for at least 2 hours or overnight. If you’re in a hurry, scoop 2 heaping Tablespoons (or 2 ounces) of dough in round balls onto cookie sheets and freeze for 15 minutes before baking.
- Bake for 11-13 minutes, rotating the pans halfway through. The cookies will look soft and underdone. That’s okay. Allow them to set up on the baking sheet for 3-4 minutes then remove to a wire rack to cool completely.
- Cookies keep in an airtight container for up to a week.
Recipe by Neighborfood