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Gooey Mars Bar Cookies

5 Mar 2014
Firstly, let me apologise sincerely for the below average photographs; my camera has a rubbish battery and died before I took them out of the oven, and then we ate them all before I had a chance to charge it again. So here's to iPhone photographs! These things happen; we move on with life and we just focus on our memory of how delicious the food was anyway and forget about our inadequacies with camera equipment. Well, I do anyway. 

What I can promise you, is that they are ultra yummy and very easy to make; who doesn't want to try a wonderfully chewy combination of caramel and chocolate in a cookie?

I based my recipe on Sally's Baking Addiction's Chewy Chocolate Chip Cookies, but with a few additions. Something to put on my wishlist, perhaps?

275g (2 1/4 cups) plain flour
1 tsp baking powder
1 1/2 tsp cornflour (optional)
Pinch of Salt
175g (3/4 cup) melted butter
100g (1/2 cup) white sugar
150g (3/4 cup) brown sugar (the recipe says use light but I used dark, and they turned out fine.)
1 egg, 1 egg yolk
2 tsp vanilla essence
1/2 bag chocolate chips
2 Mars Bars

First things first, mix the dry ingredients (flour, baking powder, salt, cornflour) into a large mixing bowl. Next, add your melted butter (I do this in the microwave for 10 seconds) to the brown and white sugar in a separate bowl and mix well. Add the egg and egg yolk, and beat the mixture.

Now it's time to add your wet ingredients to the dry ones. I do this gradually, and mix with a large wooden spoon, incorporating the flour as I stir.

Chop up the Mars bars, and add them along with the chocolate drops to the mixture and mix.
Your dough should look somewhat like this, but probably lighter, and possibly more appetising than I've managed to portray my dough through this photo. Now put your dough into the fridge, preferably covered, and leave there for at least 2 hours. This is essential; I used to cook dough straight from mixing and I always wondered why the cookies were never chewy or soft.

Once your dough has been chilled, remove it from the fridge and roll about a tablespoons worth into fairly tall cylinder shapes. The height and amount of dough in each ball depends on the size you want your cookies to be; if you want smallish, thick cookies then make them ultra high, but if you prefer a thinner but larger cookie then make them with less height and more dough. 

Place the dough onto a greased baking tray, and cook in the oven at 160-180 degrees C (325F) for 12-15 minutes. To avoid the cookies spreading, do not squash them down and ensure that there is plenty of space between each ball on the baking tray. This is a case of trial and error as each oven is different. I would check them after 11 minutes personally, but remember that you want them to look slightly under baked but the edges to be slightly crispy. 

And there you have it: a tower of yummy, gooey, caramel cookies to share with your friends! I hope you enjoyed this post despite the lack of photos; I almost didn't post it but figured that it's a useful recipe to have anyway, so why not!

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2 comments on "Gooey Mars Bar Cookies"

Please feel free to leave a comment, it really makes my day! Imogen x