Want an easy Christmas cookie recipe? Try this Colorful Candy Bar Cookie recipe. These are sweet and have a candy surprise in the center. I’m not generally a fan of Snickers bars but they worked well in the cookie. I’m sure this would work with any candy bar.
This is my first time joining the Annual Christmas Cookie Recipe Swap hosted by Julie from White Lights on Wednesday. Be sure to visit Julie to see all the other great recipes. You can also find all the other cookies here. Many thanks for hosting, Julie.
I was paired with Laura from Pink Cake Plate. Her blog has great recipes and I’m thrilled to be paired with her. Laura makes these cookies for her Christmas baking and now I’m making them too.
Yield: 24 cookies Cook Time: 12 minutes
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 lb (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 extra large egg
- Alternatively, you can use 1/2 tube refrigerated sugar cookie dough, softened plus 1/4 cup flour
- 24 mini (1 inch squares) Snickers candy bars or 12 snack size Snickers candy bars, cut in half
- red and green colored sugar
Step 1: For the dough: If using the scratch cookie dough recipe, in a small bowl, combine flour, baking powder and salt and set aside. In a large bowl, combine the butter, egg, vanilla and sugar and blend with an electric mixer, since this is a small dough a hand held mixer will do. Stir flour mixture to the butter mixture until just combined – this will be more of a folding motion rather than stirring. If using the alternative for the dough, combine the store bought cookie dough and 1/4 cup flour in a medium bowl.
Step 2: Assembly: Place red and green sugars in two separate small bowls. Using about 1 1/2 teaspoons of dough for each cookie, make a flattened circle with the dough, place the candy bar square in the middle and spread the dough around the candy evenly. Roll the dough ball in one of the colored sugars until completely covered. Place on a parchment lined cookie sheet two inches apart. Repeat until there are 12 cookies on the pan. Bake in a preheated 350 degree oven for 10 to 12 minutes. Repeat with the remaining dough on another cookie sheet.
Storing: Store at room temperature in a sealed plastic container for a few days until ready to serve.
Sugar cookie recipe adapted from Family Circle magazine, 12/12/2000.
Cookie recipe adapted from Taste of Home.