Loaded Cookies In A Cookie Bar Recipes

LOADED COOKIES IN A COOKIE BAR

Loaded Cookies in a Cookie Bar image

What do you do when you bake cookies you cannot eat that are sitting in your kitchen, screaming that they want to be eaten? Well, you give them away, right? But what happens when you made too much? You turn them into another cookie treat!

Provided by Caramella Girl

Categories Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter, softened
3/4 cup light brown sugar
3/4 cup sugar
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 teaspoon water
1/2 cup bittersweet chocolate chips or 4 ounces bittersweet chocolate, chopped
1/2 cup semi-sweet chocolate chips
1 cup pecans (optional) or 1 cup walnuts, chopped (optional)
2 cups crumbled chocolate cookies
1 cup M&M's plain chocolate candy or 1 cup toffee pieces, etc

Steps:

Preheat oven to 350°F; grease a 9x13 baking pan.
In a large bowl, cream together butter and sugars until smooth.
In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. Set aside.
Beat in eggs into butter mixture, one at a time for a minute for each. Then, stir in the vanilla extract and water.
Gradually mix in the flour mixture until well blended.
Fold in both types of chocolate chips and chopped nuts.
Spread 1/2 of cookie dough evenly into greased baking pan. Next, sprinkle dough with cookie crumbles. Then, spread the remaining dough over crumbles.
Top with candy pieces and place in oven to bake for 30-35 minutes.
When done, cool completely on wire rack before removing from pan and cutting into bars.

Nutrition Facts : Calories 131.6, Fat 7.4, SaturatedFat 4.4, Cholesterol 23.9, Sodium 80.3, Carbohydrate 16.1, Fiber 0.8, Sugar 10.4, Protein 1.5

LOADED PEANUT BUTTER COOKIES

Loaded Peanut Butter Cookies image

These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 12 loaded peanut butter cookies

Number Of Ingredients 12

Ingredients

1 1/2 cups rolled oats
1 cup creamy peanut butter (not natural)
4 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup semisweet chocolate chips
2/3 cup sweetened shredded coconut
1/2 cup chopped mini peanut butter cups

Steps:

Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

LOADED REESE'S COOKIE BARS

Loaded REESE'S Cookie Bars image

Peanut butter-chocolate candy lovers, waste no time in making these bars for yourself and anyone else who loves that classic flavor combination. These fun bars start with a base of Betty Crocker™ chocolate chip cookie mix that gets an extra chocolaty kick of HERSHEY'S cocoa, plus peanut butter chips and colored sprinkles. After that gets spread into a pan, the fun really starts: REESE'S PIECES candy and peanut butter-filled REESE'S baking cups are added on top before baking. Once they're out of the oven, a drizzle of melted peanut butter chips finishes these irresistibly fun and indulgent bars.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 16

Number Of Ingredients 8

Ingredients

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/4 cup HERSHEY'S natural cocoa
1/2 cup butter, softened
2 tablespoons water
1 egg
1/2 cup plus 2 tablespoons REESE'S peanut butter chips (from 10-oz bag)
2 tablespoons Betty Crocker™ Decorating Decors fall sprinkles (from 1.8-oz container)
1/2 cup REESE'S baking cups and REESE'S PIECES candy (from 8.5-oz bag)

Steps:

Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.
Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.
Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.
In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 21 g, TransFat 0 g

LOADED M&M OREO COOKIE BARS

Loaded M&M Oreo Cookie Bars image

We're all so busy and pressed for time that I find myself creating recipes that are generally fast to prepare, proving that you don't have to spend all day in the kitchen to obtain fabulous results. Here's a favorite of mine that combines crunchy M&M's and gooey chocolate all nestled into a flavorful blondie. -Averie Sunshine, San Diego, California (www.averiecooks.com)

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 9 bars.

Number Of Ingredients 9

Ingredients

1 large egg, room temperature
1 cup packed light brown sugar
1/2 cup unsalted butter, melted
3 teaspoons vanilla extract
1/4 teaspoon baking soda, optional
1/4 teaspoon salt, optional
1 cup all-purpose flour
18 Oreo cookies, coarsely chopped
1/2 cup milk chocolate M&M's

Steps:

Preheat oven to 350°. Line an 8-in. square baking pan with foil, letting ends extend up sides of pan; grease foil., In a large bowl, whisk egg, brown sugar, butter and vanilla until blended. If desired, add baking soda and salt to flour; add flour to brown sugar mixture. Stir in chopped cookies., Spread into prepared pan; sprinkle with M&M's. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 403 calories, Fat 18g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 117mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

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