Chewy Candy Cookies
Candy Cookies
Soft vanilla brown sugar cookies packed with chocolate candies and rainbow sprinkles, baked until the centers stay chewy and the edges turn lightly golden.
Candy cookies are the kind of bake that feels cheerful before the first tray even goes into the oven. This version starts with a simple vanilla dough made with more brown sugar than granulated sugar, which helps the cookies stay soft in the middle while still giving the edges a gentle crispness.
Use candy-coated chocolate pieces that hold their shape well in the oven, and save a small handful to press on top of the dough balls before baking. That little step makes the cookies look generous and bakery-style without changing the method.
The dough does not need a long chill, but a brief rest while the oven heats gives the flour time to hydrate and keeps the cookies from spreading too thin. Pull them from the oven when the centers still look slightly soft; they will finish setting on the hot sheet pan.
These cookies are best the day they are baked, but they keep nicely in an airtight container for several days. For parties, lunch boxes, or bake sales, the bright candies and sprinkles make them easy to love and easy to share.
Nutrition (per serving)
Directions
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1
Heat the oven to 350 F and line two baking sheets with parchment paper.
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2
Whisk the flour, baking soda, and salt in a medium bowl until evenly combined.
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3
Beat the softened butter, brown sugar, and granulated sugar in a large bowl for 2 to 3 minutes, until creamy and slightly lighter in color.
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4
Beat in the egg, egg yolk, and vanilla until the mixture is smooth, scraping down the bowl once.
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5
Add the flour mixture and mix on low speed just until no dry streaks remain.
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6
Fold in 1 cup of the chocolate candies and the sprinkles, reserving the remaining candies for topping.
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7
Scoop the dough into 2-tablespoon portions and arrange them 2 inches apart on the prepared baking sheets.
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8
Press the reserved chocolate candies onto the tops of the dough balls, then let the dough rest at room temperature for 10 minutes while the oven finishes heating.
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9
Bake for 9 to 11 minutes, rotating the pan halfway through, until the edges are lightly golden and the centers still look soft.
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10
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
Ingredients
- All-Purpose Flour:2 1/4 cups
- Baking Soda:1 teaspoon
- Fine Salt:1/2 teaspoon
- Unsalted Butter, softened:3/4 cup
- Packed Light Brown Sugar:3/4 cup
- Granulated Sugar:1/4 cup
- Large Egg:1
- Large Egg Yolk:1
- Vanilla Extract:2 teaspoons
- Candy-Coated Chocolate Pieces, divided:1 1/4 cups
- Rainbow Sprinkles:1/3 cup
Tips & Notes
- For thicker cookies, chill the scooped dough for 20 minutes before baking.
- Use jimmies-style sprinkles rather than nonpareils if you want less color bleeding in the dough.
- Do not overbake; the centers should look just underdone when the cookies come out of the oven.
- Store cooled cookies in an airtight container with a small piece of bread to help them stay soft.
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