Mars Bar Chocolate Chip Cookies

Mars Bar Chocolate Chip Cookies | Butter Baking

Since we’ve been dating, Mr Man has become quite the cookie baker (and eater).

He is constantly requesting cookies, please.

They’re probably his favourite-food-in-the-whole-wide-world.

Line a few trays with baking paper and set aside. Cream together the butter and sugars until light and fluffy. Meanwhile, whisk together the eggs and vanilla in a small bowl. Sift together the flour, baking soda and salt in a medium bowl. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated. On a low speed, mix in the chocolate and nuts. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious). Refrigerate or freeze the dough for at least an hour. When you're ready to bake, preheat the oven to 180 C (350 F). Bake for 12 - 15 minutes, until golden around the edges. Makes 30 cookies. Happy baking (and eating)!

There are times, where I will happily oblige and bake him some cookies.

There are others, when I don’t want to go near a kitchen, so I show him a recipe and send him on his way (hence his new-found cookie-baking skills!).

And there are times, when we get baking together.

Mars Bar Chocolate Chip Cookies | Butter Baking

These cookies were the result of one of those afternoons. Mr Man wanted cookies, bought some Mars Bars, and we got baking.

They’re chewy and crispy and gooey where there’s caramel Mars chunks. Pretty much Mr Man’s dream!

Mars Bar Chocolate Chip Cookies | Butter Baking

On another note, Mr Man and I are moving in together in a few weeks! (!!!!!!)

We’ve been apartment hunting and furniture shopping and everything Googling and mattress testing and wall measuring and floor plan sketching for weeks now, and it’s finally, slowly but surely, all coming together.

Mars Bar Chocolate Chip Cookies | Butter Baking

So soon, I’ll be blogging from a new home, and a new kitchen. My own kitchen. And I’m very excited! But for now, I leave you with cookies. X

Mars Bar Chocolate Chip Cookies | Butter Baking

MARS BAR CHOCOLATE CHIP COOKIES
 
Ingredients
  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 200g Mars Bars, chopped into small chunks (7 oz)
  • 250g milk or dark chocolate chips (9 oz)
  • Sea salt, extra, for sprinkling (optional)
Method
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Meanwhile, whisk together the eggs and vanilla in a small bowl.
  4. Sift together the flour, baking soda and salt in a medium bowl.
  5. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated.
  6. On a low speed, mix in the chocolate and Mars Bar chunks..
  7. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  8. Refrigerate or freeze the dough for at least an hour.
  9. When you're ready to bake, preheat the oven to 180 C (350 F).
  10. Bake for 12 - 15 minutes, until golden around the edges.
  11. Makes 30 cookies.
  12. Happy baking!

 

 

20 Thoughts on “Mars Bar Chocolate Chip Cookies

  1. Delicious chocolate chip cookies!! Thanks for sharing the recipe.I would love to try it today.

  2. I read this recipe over lunch, and had the cookies in the fridge by 5pm (i.e. right now). Couldn’t resist!

    • Haha that’s amazing! Nice work, enjoy ;-)

      • Hi Natasha – Mine did not turn out as perfect as yours. How many cookies do you suggest per standard cookie sheet? And what on earth is a medium cookie scoop size?! Mine spread quite significantly and ended up too thin in the centre – I followed your recipe to a tee – any tips?

        • Hi! I’m not sure what a standard cookie sheet size is? And that depends on the size of your cookies. I put 6 – 8 cookies per tray, depending on the tray I use. Leave a couple of inches between trays.
          As for the medium cookie scoop, it’s not tiny, it’s not huge. I have 2 that I’d consider “medium”. They’re different sizes, and they both bake cookies of a good size, for me. Use what works for you.
          I find that what affects cookie spread is the tray I use. A thin, rubbish tray seems to heat up too fast and the cookies spread. Thicker, non-stick trays work better. Refrigerating the dough before baking could help, too.
          Good luck :-)

  3. Looks amazing as usual Natasha! These cookies look like utter perfection!

  4. They look delicious! :) All we need it that glass of milk!

  5. Your moving news is very exciting, congratulations! These cookies look yum, love using chocolate bars in cookies :-)

  6. Anne Bonney on August 27, 2014 at 11:25 am said:

    Cookies are my favorite food in the world. They are round, like a mandala. They are sweet like love. They fit in your hand, so you can take them with you. What’s not to like?

  7. These look so wonderful— can’t wait to try them! I’m always looking for a good chewy cookie (the best kind, obviously) recipe.

  8. Natasha (@ The Perfectionist) on August 31, 2014 at 2:55 am said:

    I’m always keen to try a new cookie recipe! These look super tasty. Good luck with the move :)

  9. These cookies look amazing! Love how chewy and soft they are and the addition of Mar’s bar sounds great! :)

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