I’m riffing off one of my favorite childhood cookie recipes this week and lemme tell ya, these cookies disappeared so quickly – we couldn’t stop snacking on them! I’ve used small bar-one chunks as the add-in here and they go deliciously chewy and gooey in the oven.
This is a no fuss cookie dough recipe, and lovely for making with the kids as they can roll and press the cookies. The baking time does depend on your oven and how chewy or crispy you like your cookies. I baked mine for 16 minutes to get crispy edges and a slightly chewy centre, but you can reduce the baking time if you prefer your cookies to be on the softer, chewier side.
If you’re not in South Africa and can’t get your hands on a Bar-one you can substitute it with another chocolate bar like Snickers, Mars Bar or Milky Way. Good old chocolate chips will also work perfectly, I love adding dark choc chips to this cookie dough. I hope you enjoy this one!
For more cookie recipes click HERE.
BAR-ONE COOKIES
- Servings: 24
- 140g butter, softened
- 70g castor sugar
- 70g muscovado sugar
- 1 large egg
- 5ml (1 tsp) vanilla extract
- 200g cake flour
- 2.5ml (½ tsp) baking powder
- 1.25ml (¼ tsp) fine salt
- 2 x 52g bar-ones, cut into 1cm cubes
- extra flour, for pressing
1.) Line a large baking sheet (or two smaller ones) with baking paper. Cream the butter and sugars together for 5 minutes until fluffy. Add the egg and vanilla and mix well.
2.) Sift the flour, baking powder and salt into the bowl. Mix for a few seconds, then add the bar-one cubes. Mix until just combined.
3.) Scoop out tablespoonfuls of dough and roll into balls. Arrange these on the prepared tray allowing some space for spreading.
4.) Flatten the cookies gently with a fork dipped in flour and refrigerate for 30 minutes.
5.) While the cookie balls are chilling preheat the oven to 180ºC. Bake the cookies for 14-16 minutes or until golden around the edges. Allow to cool for a few minutes before transferring to a cooling rack.
