Are you ready for something completely decadent? Then these cookies are just the thing!
Posting date is September 13th!
Yield: 40 cookies
For the Candy Bar Cookies
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
1/8 teaspoon salt
7 ounces (1 ¾ sticks) unsalted butter, at room temperature
1 large egg yolk
20 fun-size Mounds, cut in half OR 40 Reese’s Mini Peanut Butter Cups
For the assembly
4 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
4 ounces good-quality white chocolate, coarsely chopped
3 tablespoons sprinkles (optional)
3 tablespoons nonpareils (optional)
Baked Note: This recipe was tested using a variety of candy bars; however, we think it works best with halved, fun-size Bounty (probably hard to find in some areas), Mounds, and 3 Musketeers bars. Whole Rolo caramels and Reese’s Mini Peanut Butter Cups are also great choices.
Make the Candy Bar Cookies
In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the egg yolk and beat until combined. Add the flour mixture and mix on low speed until just incorporated. The dough will look sandy.
Shape the dough into a disk, wrap the disk in plastic wrap, and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Dust a work surface with a sprinkling of flour. Unwrap the chilled dough and place directly on the work surface. Roll the dough a 1/4-inch thick round. Using a 2 ¼-inch (or thereabouts) round cookie cutter, cut the dough into circles and transfer them to the prepared baking sheets. Re-roll the dough scraps and cut out more circles.
Use your hands to roll the candy pieces into the shape of a ball (or vaguely in the shape of a ball). Place each candy ball on a circle of dough and wrap the dough around the candy, covering it completely. Use your fingers to pinch together and smooth over any tears in the dough. Place the dough balls, about 1 inch apart, on the prepared baking sheets.
Bake for 12 to 15 minutes, rotating the sheets halfway through the baking time, until the cookies are firm and just slightly brown. Remove the baking sheets from the oven and place on wire racks to cool for 5 minutes, then transfer the cookies directly to the wire racks to cool completely.
Assemble the Candy Bar Cookies
Using a double boiler or microwave, melt the dark chocolate in one bowl and the white chocolate in another bowl. If you are using sprinkles or nonpareils, place in small ramekins. Line two baking sheets with parchment paper.
Dip or cover a cookie in the dark or white, allowing the excess chocolate to drip back into the bowl. Dip the top of the cookie in sprinkles or nonpareils. Place the cookie on the prepared baking sheet. Repeat with the remaining cookies and allow the chocolate coating to firm up before serving.
Alternatively, to create a multi-layered look, dip each cookie completely in white chocolate. Let the chocolate set (you can even throw the baking sheet in the refrigerator for a few minutes). Then re-dip the cookies in dark chocolate, decorate as desired, and allow the chocolate coating to set completely.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.