Baby Ruth Cookies
Baby Ruth Cookies combine the rich flavors of chocolate, caramel, and nuts in a delightful treat perfect for those with a sweet tooth. Crispy edges with chewy centers, these cookies are ideal for cookie exchanges, parties, or a satisfying homemade dessert that appeals to all ages.
Ingredients
Instructions
- Sift together the flour, soda, and salt.
- Cream together the margarine and sugar until light and fluffy.
- Beat in the egg.
- Stir in the Baby Ruth candy bar pieces and dry ingredients.
- Add vanilla and blend well.
- Chill the dough for 30 minutes.
- Drop by 1/2 teaspoon onto a greased baking sheet.
- Bake in a preheated oven at 350°F for 10 to 12 minutes or until done.
- Remove from the baking sheet onto wire racks to cool.
- To enhance flavor, add caramel flavoring.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsweetened applesauce. If you prefer a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour. Make sure to chop the Baby Ruth bars into uniform pieces for even distribution in the cookies. Chilling the dough is crucial to prevent spreading during baking.
Serving Suggestions
These Baby Ruth Cookies are delicious on their own but pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. For a fun twist, serve them alongside Erin'S Orange Salad for a refreshing contrast. They are perfect for cookie exchanges or as a sweet treat at gatherings.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Baby Ruth Cookies contains roughly 178 calories, with 1g protein, 14g carbohydrates, and 12g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of candy bar?
Yes, you can experiment with other candy bars like Snickers or Milky Way. Just make sure to chop them into similar-sized pieces as the Baby Ruth bars to ensure even distribution and flavor in each cookie.
How can I make these cookies softer?
To achieve softer cookies, slightly underbake them, pulling them out of the oven when the edges are just set. Additionally, consider adding an extra tablespoon of margarine or a splash of milk to the dough for a softer texture.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 48 hours. For longer storage, freeze the dough in pre-portioned balls. Just bake them directly from the freezer, adding a minute or two to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).