Best Mounds Bar Cookies Recipes

DARK CHOCOLATE MOUNDS BAR COOKIES

Steps:

• Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the Mounds Bars. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked when you remove from the oven. They will continue to bake on the cookie sheet as they cool. Keep on the baking sheet for at least 10 minutes before transferring to a wire rack. Melt the dark chocolate chips and shortening in a small bowl in the microwave. Drizzle on warm or cooled cookies. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

MOUNDS BAR COOKIES RECIPE - (4.3/5)

Steps:

• 1.Preheat oven to 325 degrees. 2.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. 3.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. 4.Using a medium cookie scoop (or a tablespoon if you don't have one), scoop up a spoonful of dough, and push a piece of Mounds into the center. Cover candy completely with dough. 5.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 13-15 minutes. 6.Cool on baking sheet for 2 minutes, then transfer to cooling rack to cool completely.