'Symphony' Milk Chocolate Chip Cookies

Are you ready for these 'Symphony' Milk Chocolate Chip Cookies? 

These delectable, insane, buttery, rich, thick, soft-batch milk chocolate chip cookies have tempting Symphony Almond Toffee Bar candy chunks included!  Let's get this party started! 

About Symphony Chocolate Candy Bars

• 'Symphony' Chocolate Candy Bars are amazing by themselves, but put them in some delicious chocolate chip cookies?!  Hello YUM! 
• A 'Symphony Bar' is divinely, blissful creamy milk chocolate packed with crunchy toffee and almonds.   They are out of this world!
• "The name "Symphony" is given to these bars because it is supposed to be a treat to the mouth in the same way music is to the ears."  These cookies definitely fit that description!

You know putting these candy bars in chocolate chip cookies makes them doubly, sinfully delicious, right?!!  "Have mercy!!"

More sinful desserts I know you'll love as well! Check out these Fudgy Chocolate Chunk Brownies, this Butterscotch Toffee Chocolate Cake and this Chocolate Peanut Butter Saltine Toffee!

Ingredients You Need:

• unsalted butter 
• granulated sugar
• light brown sugar
• eggs
• vanilla extract
• flour 
• baking soda
• salt or sea salt
• Symphony Candy Bar Chunks
• milk or semi-sweet chocolate chips 
• Optional: Add extra almonds chopped, Heath toffee bits for extra crunch if only using 1 Symphony bar. 
• Optional: Sea salt for sprinkling

How to Make 'Symphony' Almond Toffee Milk Chocolate Chip Cookies

• Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
• In a metal bowl, place the butter inside the bowl and place in the preheating oven.
• Leave it just for a few minutes, until the butter starts to melt around the outside (approx. ¼ of the butter melted). Take out of oven and let cool for a couple of minutes.
• Add both sugars and beat with a mixer until light and fluffy.
• Then, add the vanilla and eggs, beating between each addition just until mixed.
• Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
• **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
• Fold in the Symphony Bar chunks and the milk chocolate chips until just incorporated.
• Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
• Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Sprinkle with a little extra sea salt if desired. Don't over-bake and allow to cool on wire rack.
• Makes 1 dozen very large or 2 dozen small cookies.
• Store cookies in air-tight container.

If you LOVE Chocolate Chip Stuff!  I know you do!

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• Home-made Chocolate Chip Pudding Cookies
• Sheet Pan Perfect Chocolate Chip Cookie Bars
• OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies
• Strawberry Milk Chocolate Chip Blondie Bars
• Disappearing Reese’s Marshmallow Chocolate Chip Blondies!

'Symphony' Milk Chocolate Chip Cookies

Kim Lange

Delectable, insane, buttery, rich, thick, soft-batch milk chocolate chip cookies are pure "Nirvana" with Symphony Almond Toffee Bar chunks included. You won't want to miss out on these!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dessert

Calories

Ingredients

  

• 14 tablespoons unsalted butter softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons
• 1 teaspoon baking soda
• ½ teaspoon salt or sea salt
• 1 or 2 Symphony 6.8 oz bars chopped into chunks
• 1 cup milk chocolate chips or semi-sweet
• Optional: Add extra almonds chopped and Heath toffee bits for extra crunch if only using 1 Symphony bar. 🙂
• Optional: Sea salt for sprinkling

Instructions

 

• Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
• In a metal bowl, place the butter inside the bowl and place in the preheating oven.
• Leave it just for a few minutes, until the butter starts to melt around the outside (approx ¼ of the butter melted). Take out of oven and let cool for a couple of minutes.
• Add both sugars and beat with a mixer until light and fluffy.
• Add the vanilla and eggs, beating between each addition just until mixed.
• Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
• **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
• Fold in the Symphony Bar chunks and the milk chocolate chips until just incorporated.
• Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
• Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Sprinkle with a little extra sea salt if desired. Don't over-bake and allow to cool on wire rack.
• Makes 1 dozen very large or 2 dozen small cookies.
• Store cookies in air-tight container.

Keyword candy bars, chocolate, chocolate chip, cookies, symphony candy bars, toffee

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