All Desserts
All Desserts
Icon / Save Heart / Empty
XXL Candy Bar Cookie
Level
Easy
Prep
10 minutes
Cook
20 minutes
Servings
Makes 12 slices
  • Sharing is caring! Halloween gets an upgrade with this shareable cookie! Candy + Chocolate Chips + Halloween? Yes please!
  • Exclusive bonus recipe from Milk Bar: Kids Only cookbook. Get yours here and join Nestle Toll House with Milk Bar’s Christina Tosi at Bake Camp as she shows you how!
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 6 oz
NET WT 6 oz (170 g)
Ingredients
Make It
Step 1
Prep!
Heat the oven to 350° F. Spray your 8 inch cake ring (or pie tin or springform pan) and baking sheet.
Step 2
Mix the wet!
In a large bowl, and using a wooden spoon or sturdy spatula, mix together the butter and sugar, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
Step 3
Mix & combine!
In a medium bowl mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda and add to the sugar mixture, mixing until just combined.

(If your dough is exceptionally wet - if it looks really shiny or oily - your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing.)
Step 4
Chocolate time!
Fold in the chopped candy bars and chocolate chips. (Save a few tablespoons for the next step though.)
Step 5
Scoop and bake!
Place the circular pan on top of the baking sheet. Smoosh your dough into the circle. Using your hands, pat the dough down evenly. Sprinkle some extra candy bar bits, and chocolate chips, around the inside edge of your ring as decoration. Bake the cookie for 18 to 20 minutes.

TIP: Double check you set the timer - because this cookie is already dark brown it’s tricky to tell by sight when they’re ready to take out of the oven. The timer is your best friend!
Step 6
Let cool and enjoy!
Using oven mitts, remove from the oven and cool completely on the baking sheet (about 25 minutes) before removing the cake ring or cutting into it. Store on a plate, wrapped well in plastic for up to a week.