soft chocolate candy cookies

LisaFoote avatar
By Lisa Foote
from Castle Pines, CO

These little cookies pack a powerful punch of flavor! You can add any candy you wish, Reese's, Snickers, M&M's, York Patties- they will all work. The pudding in the mix makes them soft and chewy! Delicious!

serves 24 cookies
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For soft chocolate candy cookies

  • 1/2 c
    unsalted butter
  • 2/3 c
    brown sugar or coconut palm sugar
  • 1/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 1
    egg
  • 2 Tbsp
    cocoa, unsweetened
  • 1 box
    chocolate or chocolate fudge instant pudding powder (not sugar free)
  • 1 c
    flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 Tbsp
    strong coffee (cooled) or water
  • 25
    mini reeses cups unwrapped, or any mini candy of your choice (1/2-3/4 cup m&m's if using)
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How To Make soft chocolate candy cookies

  • 1
    Line 2 cookie sheets with parchment paper. Cream butter and both sugars in a mixer fitted with the paddle attachment. Mix in vanilla and egg. Add cocoa powder and pudding mix (the powder) and mix until smooth. Whisk together the flour, baking soda, and salt. Add dry ingredients and coffee or water to the wet ingredients and mix until just combined.
  • 2
    If you are using a stand mixer, add about 20 pieces of the candy you have chosen (mini peanut butter cups, M&M's add 1/4 cup) and mix until they are broken chunks are throughout the batter. (No need to chop them, the mixer does the work for you.) If you’re using a hand mixer, you should rough chop the candies by hand to mix them in easier. Mix the candy in the batter until incorporated. Coarsely chop remaining candy.
  • 3
    Scoop 2 tablespoon sized balls of dough onto prepared cookie sheets, 2 inches apart. Press a few pieces of the chopped candy on the top of each cookie ball. Cover with plastic wrap and chill the cookies sheets for at least 1 hour. Preheat oven to 350°F.
  • 4
    Press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen. If you like your cookies softer, cook them for about 11-12 minutes. You might want them to cook a little more 13-14 minutes, just keep an eye on them so they don't get too done.
  • 5
    Cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days or they will keep in the freezer for up to 3 months.
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