These thick, gooey Candy Cookie Bars are loaded with chocolate chips and stuffed with your favorite candy right in the middle. I first made these the day after Halloween when Liam came home with way too many Reese's cups, and now they've become our go-to for any celebration. They're incredibly easy to throw together, and the best part is you can customize them with whatever candy you have on hand.
If you're craving more simple treats, try these Lemon Blueberry Cookies for a bright twist or this Skillet Brownie when you want something warm and fudgy.
Why You'll Love This Candy Cookie Bars
These Candy Cookie Bars are ridiculously easy to make. You don't need any fancy equipment, just a bowl and a pan. The dough comes together in minutes, and you can use any candy you want. Leftover Halloween candy, Christmas chocolate, Easter eggs, whatever you've got works perfectly.
They're also great for sharing. Cut them into squares and bring them to a party, and they'll disappear fast. The texture is incredible, chewy on the edges and soft in the middle with pockets of melted candy throughout. Plus, kids absolutely love helping make these.
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Ingredients
Here's what you'll need to make these gooey bars.
See Recipe Card Below This Post For Ingredient Quantities
- Butter: Softened butter creates a rich, tender base and helps the dough bake up soft and chewy.
- Granulated sugar: Adds sweetness and helps the edges get slightly crisp.
- Light brown sugar: Packed brown sugar keeps the bars soft and adds a hint of molasses flavor.
- Egg: Binds everything together and adds moisture to the dough.
- Pure vanilla extract: Enhances all the flavors and adds warmth.
- All-purpose flour: Forms the structure of the bars and keeps them soft.
- Baking soda: Helps the dough rise and spread just a little.
- Baking powder: Works with the baking soda to give the bars a nice lift.
- Sea salt: Balances the sweetness and makes the chocolate taste even better.
- Chocolate chips: Adds pockets of melty chocolate throughout the bars.
- Miniature Reese's Cups: The star of the show, though you can swap in any candy you love.
How to Make Candy Cookie Bars
Let me walk you through how to make these Candy Cookie Bars step by step.
Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×9" baking pan with parchment paper and lightly grease it so the bars lift out easily later.
Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set this aside for now.
Cream the butter and sugars: In the bowl of a standing mixer, beat the softened butter, granulated sugar, and light brown sugar together until they're well-combined and fluffy, about 2 to 3 minutes.
Add wet ingredients: Beat in the egg and vanilla extract until the mixture is smooth and creamy.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture and mix until everything is fully combined and no flour streaks remain.
Fold in chocolate chips: Stir in the chocolate chips until they're evenly distributed throughout the dough.
Press the bottom layer: Take a little less than half of the cookie dough and press it into the bottom of your prepared pan, leaving about a ½ inch gap around the edges so the dough can spread.
Add the candy: Evenly space your Reese's cups (or whatever candy you're using) on top of the dough layer.
Top with remaining dough: Use the rest of the cookie dough to cover the candy completely, making sure the candy is sealed in on both the top and sides. Press gently to smooth it out.
Bake: Bake for 25 to 30 minutes until the top turns golden brown and the edges look set.
Cool and cut: Let the bars cool in the pan for 30 minutes. This is important because it helps them firm up. Use the parchment paper to lift them out, then cut into 16 squares.
Substitutions and Variations
You can swap out the Reese's cups for pretty much any candy. Try Snickers, Kit Kats, Milky Ways, peanut butter cups, caramel chocolates, or even candy corn for fall. If you want to make these gluten-free, use a 1-to-1 gluten-free flour blend.
For a dairy-free version, use vegan butter and dairy-free chocolate chips. You can also use dark chocolate chips instead of regular chocolate chips for a richer flavor. If you like things extra sweet, add a handful of M&Ms or chopped candy bars to the dough along with the chocolate chips.
Equipment For Candy Cookie Bars
You don't need much for this Candy Cookie Bars. Grab your measuring spoons and measuring cups, a spatula for mixing and pressing the dough, and a 9×9" baking pan. A standing mixer makes things easier, but you can also use a hand mixer or even mix by hand if you're up for a little arm workout.
How to Store Candy Cookie Bars
Store these Candy Cookie Bars in an airtight container at room temperature for up to 5 days. If you want them to last longer, pop them in the fridge for up to a week. They're also great frozen. Wrap individual bars in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for a few seconds.
Serving Suggestions
Serve these Candy Cookie Bars warm with a scoop of vanilla ice cream melting on top. They're also amazing with a cold glass of milk for dunking. For a fun dessert board, cut them into smaller pieces and serve alongside Pumpkin Bread Pudding and Birds Nest Cookies. You can also crumble them over ice cream sundaes for extra texture.
Expert Tips
Make sure your butter is truly softened, not melted. It should be soft enough to press a finger into easily. This helps the dough cream properly and creates the right texture.
Don't skip the cooling time. These bars are super gooey when they first come out of the oven, and cutting them too early will make a mess. Let them sit for the full 30 minutes.
If your candy is sticking up through the top layer of dough, just press a little extra dough around it. You want the candy fully covered so it melts inside instead of burning on top.
For extra gooey bars, underbake them slightly. Pull them out when the edges are set but the center still looks a tiny bit soft. They'll continue cooking as they cool.
FAQ
What can I substitute for Reese's in candy cookie bars?
You can use any candy you like. Snickers, Milky Ways, Kit Kats, caramel chocolates, peanut butter cups, or even leftover holiday candy all work great. Just make sure the candy pieces are roughly the same size so they bake evenly.
Can I make candy cookie bars gluten-free?
Yes, swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The texture will be almost identical. Make sure your chocolate chips and candy are also gluten-free.
How do I store candy cookie bars?
Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week. They also freeze beautifully for up to 3 months. Just wrap them individually and thaw when you're ready to eat.
How can I make cookie bars extra gooey?
Underbake them slightly by pulling them out when the edges are set but the center still looks soft. They'll firm up as they cool but stay super gooey inside. You can also use more brown sugar than white sugar for a chewier texture.
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Candy Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. Lightly grease and set aside.
- In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, beating until fully incorporated.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Press about half of the dough into the prepared baking pan, leaving a slight gap from the edges of the pan.
- Place the miniature Reese's cups (or your candy of choice) evenly spaced on top of the dough.
- Spread the remaining dough over the candy, covering it completely on all sides.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Allow the bars to cool in the pan for at least 30 minutes before lifting them out using the parchment paper. Cut into squares and serve.
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