Of all the cookies that one can make there are a few that really stand out. You might not already be acquainted with Baby Ruth cookies, but once you make them you won’t be able to stop thinking about them!
You see these cookies are soft, buttery, peanut-y, and chocolate-y all at the same time. It’s not just the candy bar pieces in this dough that make it special. There’s a certain lovely texture that the dough itself has. This recipe was once published in the 1940s to get people to buy more Baby Ruth candy bars, but this is one recipe that has stood the test of time. One taste and you’ll see why.
You’ll need to chop up 2 Baby Ruth candy bars for these cookies, then fold them into the rich dough. After that this dough needs to chill in the refrigerator for 30 minutes so they don’t melt or spread too much in the oven.
Even starting with cold dough, these cookies need to still be placed about 2 inches apart on cookie sheets lined with parchment paper. I used the smallest ice cream scooper size and it worked like a charm.
These cookies only need 10 minutes to bake and then a 10 more to cool before you transfer them to a wire rack.
These cookies have a seriously soft texture that’s perfect with crunchy peanuts and chewy caramel. My family is especially fond of these cookies now! Maybe that’s because these heavenly treats offer something just a little more interesting than your standard chocolate chip cookie.
Baby Ruth Cookies
Makes 25-30 cookies
50m prep time
10m cook time
- 1 stick butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 (2 oz) Baby Ruth candy bars, chopped into small pieces
- Cream together butter and sugar in large bowl. Add egg and vanilla and mix well. In a separate bowl combine flour, baking soda, and salt.
- Add dry ingredients to wet, then fold in candy bar pieces. Refrigerate for 30 minutes.
- Preheat oven to 350˚F. Drop by rounded teaspoons onto lined baking sheets. Space cookies 2 inches apart. Bake for 10 minutes. Allow to cool on cookie sheets for 10 minutes before removing to wire rack to cool completely.
Recipe adapted from Dying for Chocolate.