My sister had been requesting homemade chocolate chip cookies since she came home from the hospital, and yesterday I mustered up the energy to fulfill her wishes. Except I actually cranked it up a notch, because these aren't just any chocolate chip cookies, they're stuffed chocolate chip cookies. And hoo boy are they ever delicious (do I even say that?). They're deserving of such adulation because I took the classic Nestle Toll House recipe (there really is no better recipe for harking back to childhood memories of chocolate chip cookies) and stuffed them full of mini Mars bars.
In celebration of giving birth and no longer needing to worry about gestational diabetes (which, for the record, I really don't think she actually had. Lyra wasn't even 8 pounds when born, and they were never able to do a full GD test), Colleen had decided that a Costco-sized bag of mini candy bars was just what she needed. I, being the disapproving older sister, determined to feed my sister a healthier, less-processed, nutrient-filled diet which would be better for her and the baby. So of course I then just decided that these candy bars would be much better if they were just hidden away in mounds of cookie dough. Right? That makes total sense.
Stuffed Nestle Toll House Chocolate Chip Cookies
Recipe adapted from the back of the Nestle Toll House chocolate chip bag
I forgot to count to figure out how many cookies these made, and we've already been eating them, so I can't advise on exactly how many mini Mars bars you will need for this recipe. Just get a bag of them and you should be covered! Oh, and by the way, I used the actual mini-size, not the snack-size. You want the candy bars to be small enough to wrap the cookie dough around. If you can't find mini Mars bars, go ahead and cut up a larger candy bar into chunks. Snickers or other candy bars should work well for stuffing too, though I like Mars bars for their caramel filling. Also, if you don't want to bake all of these at once and be tempted by their luscious decadence, you can stick the formed dough balls in a freezer bag and keep them in the freezer to be made individually, whenever the compulsion for cookies hits you.
2 1/4 (300 g) cups white flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) (200 g) butter, softened
3/4 cup (75 g) white sugar
3/4 cup (75 g) packed light brown sugar
1 tsp vanilla extract
2 cups (12 oz) (360 g) chocolate chips (semi-sweet are best)
Mini Mars bars (i.e. Milky Way bars - Mars bars are just the European branding of Milky Ways)
1. Preheat the oven to 375F / 190C.
2. In a bowl, whisk together the flour, baking soda and salt.
3. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy.
4. Add the eggs one at a time until completely incorporated, then the vanilla.
5. Add the flour mixture and mix until just incorporated.
6. Mix in the chocolate chips by hand - I use a large wooden spoon.
7. Refrigerate the dough for at least 30 minutes (longer is fine) so that it firms up a bit.
8. To form cookies, take a slightly smaller than golf-ball sized mound of dough, flatten it into a rough disc in your hand, insert mini candy bar in the middle of the disc, and wrap the dough up around the candy bar so that it is completely covered and the dough forms a ball.
9. Bake for 9-10 minutes, until just beginning to set and slightly golden around the edges. As with all chocolate chip cookies, do not over-bake. An under-baked cookie is always better than an over-baked cookie!