Bakery-Style Chocolate Candy Bar Cookies
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Course: Dessert | Servings: 6 Large Cookies
There’s something magical about a cookie that looks like it came straight out of a bakery case — tall, crackled, glossy, and unapologetically chocolate-loaded. These Bakery-Style Chocolate Candy Bar Cookies do all that, but with a twist that makes them even better: the Harken Sweets candy bars pressed on top are made with rich, silky date caramel, melting into gorgeous chocolate-candy puddles as they cool. Paired with classic milk chocolate morsels swirled throughout the dough, every bite delivers that dreamy balance of creamy chocolate and soft, caramel-kissed indulgence. Big, bold, effortless, and outrageously delicious — these are the cookies you didn’t know your recipe book needed.
Note: Be sure to allow the butter and egg to come to room temperature before beginning.
Cookie Ingredients:
6 tablespoons (85g) unsalted butter, softened
⅓ cup (80g) granulated sugar
¼ cup (60g) light brown sugar, packed
1 large egg, at room temperature (50 g)
1 teaspoon (5g) vanilla extract
1 cup + 2 tablespoons (160g) all-purpose flour
2 tablespoons (10g) unsweetened cocoa powder
½ teaspoon (2g) baking soda
¼ teaspoon (1.5 g) salt
¾ cup (120 g) Nestlé milk chocolate morsels
2 (35–45g) Harken Sweets (“The Gooey One”) candy bars, chopped for topping
Instructions:
Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until pale, fluffy, and fully combined — about 1–2 minutes.
Mix in the egg and vanilla extract until the dough looks thick and glossy.
Add the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined — do not overmix.
Fold in the milk chocolate morsels until evenly distributed.
Scoop into 6 large dough balls (~95–110 g each), spacing them a few inches apart. Do not flatten.
Bake for 10–12 minutes — edges should look set while centers remain soft.
Remove from the oven, let sit for 2 minutes, then gently press chopped Harken Sweets bar pieces on top so the residual heat melts them into bakery-worthy candy pools. Optional: “Scoot” into perfect circles while warm using a round cutter or glass for that bakery display finish.
Let cookies cool on the pan for 10 minutes, then transfer to a rack to fully set.
Serve and Enjoy!
If you did try these out, I’d love to hear what you thought of them! Comment below.