Peanut Butter Baby Ruth Cookies

The peanut butter cookie gets a candy bar upgrade. Chopped Baby Ruth pieces fold into a soft, vanilla-spiked peanut butter dough, and as they bake the caramel softens into chewy pockets while the nougat and roasted peanuts hold their texture. You get a peanut butter cookie with bonus candy bar chunks throughout.

The dough is on the wetter side thanks to milk and eggs, so drop by teaspoon and flatten with a fork before baking. That fork press gives the classic crosshatch look and helps the cookies spread evenly. If Baby Ruth bars aren’t around, a cup of chocolate chips works fine, though you’ll lose the caramel-nougat hit.

Kitchen Tips

• Chop the candy bars into roughly pea-sized pieces. Chunks too large will sink and create wet spots.
• Chill the dough for 30 minutes if it feels too soft to drop. Cold dough holds shape better.
• Pull cookies when the edges are set but centers still look slightly underdone. They firm up as they cool, giving you a chewy center.
• Store with a slice of bread in the container to keep them soft for several days.

Variations

• Swap Baby Ruth for chopped Snickers or Butterfinger for a different candy-bar profile.
• Roll the dough balls in granulated sugar before baking for a sparkly cracked top.
• Press a chocolate kiss into each cookie the moment they come out of the oven for a peanut blossom version.