Baby Ruth Cookies (American South)

american-southern-babyruthcookies Rich and buttery, Baby Ruth Cookies feature a homemade cookie dough filled with the chocolate covered nougat and peanuts found in Baby Ruth candy bars. They’re a scrumptious choice to include in weekend baking projects, served as a birthday party dessert or to add to your holiday baking plans. The result is a cookie and candy bar fusion that’s worth savouring.

2 cups + 2 Tbsp. all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. sea salt
½ tsp. baking soda
1 cup salted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs
1 (11.5 oz) pkg fun size Baby Ruth candy bars unwrapped and cubed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line 3 large cookie sheets with parchment paper. Set aside.

In a medium bowl use a whisk to sift together the flour, baking powder, salt and baking soda.

In a large bowl using an electric mixer cream together butter, light brown sugar, granulated sugar and vanilla. Beat on medium for 3-4 minutes or until light and creamy.

Add eggs one at a time beating well after each addition. Stop and scrape the bowl as needed.

Lower the speed of the mixer. Add sifted dry ingredients gradually, beating well after each addition. Stop and scrape the bowl periodically. The dough will be thick.

Mix cubed candy into the dough by hand.

Use a medium (1½ Tbsp.) ice cream scoop to divide the cookie dough. Place onto the parchment paper lined sheet pan at least 2” apart.

Bake for 12-14 minutes until lightly golden.

Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.

Makes 28 cookies.