Baby Ruth Cookies

Teresa Ambra

Baby Ruth Cookies are spectacular. These heavenly cookies include loads of chopped Baby Ruth Bars. That means each cookie contains chocolate, caramel nougat and peanuts. Every bite will have you swooning. These cookies are great for holiday or tailgating parties, potlucks and as a way to use up leftover Halloween candy!

4.20 from 5 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 192 kcal

Equipment

2 18x26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to chop Baby Ruth bars
1 1/4 cup cookie scoop

Ingredients

1 cup unsalted butter softened (2 sticks)
1 1/2 cups brown sugar firmly packed
3/4 cup granulated sugar
3 large eggs
2 tsp. vanilla extract
4 1/2 to 4 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 1/2 tsp. baking soda
1 tsp. sea salt
3 cups Baby Ruth Candy Bars chopped

Instructions

Preheat oven to 350°.
Grease or spray large cookie sheets with cooking spray.
In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
Beat at medium speed with an electric mixer until fluffy.
Stir in flour and Baby Ruth bars with a wooden spoon until thoroughly combined; this may take 4-5 minutes.
Scoop dough with a one-quarter cup cookie scoop and place on generously greased cookie sheets.
Bake for 12-14 minutes at 350 degrees, or until lightly browned.
Rotate cookies on racks every six minutes through cooking time.
Let cookies cool in pan for 5 minutes.
Remove to wire racks to cool completely.

Notes

NOTE: I was baking three racks of cookies at a time. My cookies took about 19-20 minutes to bake.

NOTE: These are also good baked as brownies. Spread into a 10x15” cookie sheet and bake about 30 minutes at 350°.

NOTE: Because the candy bars have a lot of oil, we had to decrease the amount of butter in the recipe and increase the flour so the cookies didn’t run in the pan. Using 4 2/3 cups flour makes for a slightly more rounded cookie.

NOTE: I found the cookies baked more evenly on a convection bake cycle.

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Nutrition

Calories: 192kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 91mgPotassium: 108mgFiber: 2gSugar: 12gVitamin A: 140IUCalcium: 19mgIron: 2mg

Keyword Baby Ruth Bars, caramel, chocolate, chocolate dessert, cookie, dessert, peanuts

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