Baby Ruth Cookies
Baby Ruth Cookies are some kind of scrumptious. If you enjoy Baby Ruth Bars, they are even more delicious in cookies. These luscious cookies are filled with the flavors of chocolate, caramel nougat and peanuts. Every bite is so amazing, you won’t want to stop eating them.
I made these wonderful cookies for our annual Christmas Cookie Exchange in 2019. My husband and I baked over 5,800 cookies last November and December. We sent them out as gifts to friends, co-workers, neighbors and family members. We made 160 bags of cookies (about 14-16 each) just for our neighbors alone. Everyone loves being on our Christmas cookie list each year. 🙂
I asked my husband to go to the store the day after Halloween and pick up lots of cheap candy. He did just that. I made so many different recipes with all that candy (20 recipes I’ve yet to post). Without a doubt everyone loved all the goodies I shared from those candies. John brought boat loads of stuff into his office on multiple occasions. That didn’t even include all the Christmas cookies.
I made several batches of these cookies. Let me share some insights into the process. First of all, Baby Ruth Candy Bars have a lot of oil from the chocolate and caramel. When added to cookie dough, that combination tends to spread the dough a lot more. I found after a couple of batches the perfect combination of flour and butter. To get the butter at the right texture, I left it out on the counter overnight so it would be plenty soft enough for the recipe.
I decreased the butter from 1 1/2 cups to 1 cup per batch. I also increased the flour by about 1/3 to 1/2 cup per batch. You have to really stir and stir the dough to get every crumb incorporated. On top of that, it’s going to seem really dry. But trust me. All that candy will moisten the dough while baking a lot more than you think. I also liked these better using a one-quarter cup cookie scoop rather than just rolling the cookie dough into balls.
Finally, you must generously grease the cookie sheets because the caramel nougat will stick on the bottom otherwise. I found that working with these candies that have a lot of oil, this was the way to go for perfect cookies. My pictures don’t reflect the thickness of the later batches of cookies that I liked more. Even still, these were pretty stinkin’ good. 🙂
Baby Ruth Cookies are heavenly.
Every bite is amazing.
We thought Baby Ruth Cookies were sensational.
Here’s what I did.
I used these ingredients.
Soften two sticks of butter (not three like pictured). Add sugar, brown sugar, vanilla, eggs, salt and baking soda.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chopped Baby Ruth Candy Bars.
Stir very well to combine. Let no crumbs remain.
Grease cookie sheets very generously. (I recommend scooping the dough with a one-quarter cup cookie scoop). Place cookie dough on cookie sheets several inches apart.
Bake at 350 degrees for 13-15 minutes or until done. Rotate cookie sheets on racks every six minutes while baking. My cookies took about 18-20 minutes to bake completely.
Enjoy Baby Ruth Cookies at potlucks, tailgating parties or your favorite get-together with friends.
The Baby Ruth taste of caramel nougat, chocolate and peanut butter is irresistible.
I made Baby Ruth Cookies for our annual Christmas Cookie Extravaganza in 2019.
Here’s the recipe.
BABY RUTH COOKIES
(My own concoction)
Baby Ruth Cookies are wonderful for holidays and special occasions.
These are great cookies to make up when you want to use up leftover Halloween candy!
Baby Ruth Cookies are the best!