Posts Tagged ‘Peggy Cullen’

Baby Ruth Cookies

November 7, 2011

If you are like me, you tell yourself you won’t buy the Halloween candy that you have a weakness for, yet somehow it always ends up in your pantry. And eventually, your stomach. For me, that candy bar is a Baby Ruth. So, every Halloween, I have a bowl full of extra Baby Ruths that I continuously eat during the remainder of the week.

So this year I thought I would get a bit crafty – “what if my favorite candy bar were a cookie?” So, I took my remaining Baby Ruths, chopped them up, and put them in my favorite basic cookie recipe (from The Cookie Book by Peggy Cullen).

So during the 11 minutes the cookies were in the oven, magic happened. The nougat melted and turned chewy and sweet, and the peanuts and chocolate infused the entire dough. These might actually be the best cookies I have ever made.

So, my Halloween experiment turned into a new favorite. And, I would bet that your favorite Halloween candy would also be worth the little experiment of seeing how it translates into a cookie.

So, thanks to my basic cookie recipe and Halloween imagination for inspiring my new favorite cookie!

BABY RUTH COOKIES
2 dozen

2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons packed light brown sugar
1/4 salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
7-10 fun size Baby Ruth candy bars, chopped

Preheat oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the Baby Ruth pieces into the dough.

Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2-in cookie scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 11 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.


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