This post was not supposed to be about Mounds Bar cookies. This was supposed to be about Robin’s Egg cookies. You know, those colorful malted-milk ball eggs sold at Easter time? Well, I made said cookies, and I didn’t think they were good enough to share the recipe. The candy coating did weird things in the oven, and the malted milk part got really hard and chewy, but not the good kind of chewy.
OK, fine. No Robin’s Egg cookies. Then how about Whoppers cookies? Still malted milk balls, but only chocolate on the outside instead of unnaturally colored candy. Sounded perfect, but again, I didn’t think the recipe was worthy of sharing. The Whoppers had the same problem as the others: Malted milk balls get really hard and chewy when baked. Not what I was going for.
We managed to eat all of those “failures,” but I was determined to make a better cookie involving candy. I don’t know where I got this candy cookie motivation in the first place because I don’t even like candy that much. I have big bags of untouched Halloween candy in the pantry right now that I will eventually throw away and feel guilty about being so wasteful. OK, back to the Mounds Bar cookies. After giving up on malted milk balls, I thought of what other candy I like, and I came up with Mounds. You really can’t go wrong with dark chocolate and coconut. (And no, I don’t feel like a nut, but you can sub in Almond Joy if you do.) This time, we have a winner, and I am excited to share this Mounds stuffed cookie with you. I hope you will give the recipe a try and let me know how you like it!
unsweetened coconut flakes optional but encouraged
Preheat oven to 325 degrees F.
In a small sauce pan, combine water, butter, and sugar. Heat over medium heat, stirring frequently, until boiling. Remove from heat and stir in chocolate chips until melted.
Add eggs and vanilla, and stir well until smooth. Add flour, baking soda, and salt, and stir until smooth and shiny. Dough will be very sticky, like brownie batter.
Using your medium disher (or a tablespoon if you don’t have one), scoop up a spoonful of dough, and push a piece of Mounds into the center. This will cause the dough to ooze out of the top a little. Use your fingers to push that excess dough over the piece of Mounds, covering it completely.
Drop candy-filled dough balls about two inches apart onto a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle each cookie with coconut, then bake for 18-20 minutes.
Cool on baking sheet for 5-10 minutes, then transfer to cooling rack to cool completely. Enjoy with a cold glass of milk!
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