Celebrations Cookie Bars

Celebrations cookie bars

Although this recipe is perfect all year round, it does have a Christmas twist. Let me tell you why. 

There is a UK Christmas tradition that each year it is compulsory to buy a selection box of choccies for your family. The box sits proudly on the table in the lounge or kitchen, and throughout Christmas the chocolates disappear one by one, with the least favourite (normally Bounty) left at the bottom. You could walk into any supermarket in November or December and see stacks on stacks of Celebrations, Quality Street, Cadbury Heroes and Roses tubs. This is a sign that Christmas has arrived!!! 

I wanted to find out which chocolate box was the BEST, so after a very controversial vote off on my Instagram stories, Celebrations came out on top! From there I created this delicious recipe… Celebrations Cookie Bars. 

Celebrations chocolate box

Speed. Hurrah a recipe where you don’t have to chill the cookie dough! Just mix the ingredients together in a bowl, press it into the tin and bake. Within 1 hour you can prep, bake and enjoy these Celebrations cookie bars. 

Flavour. There’s 8 different types of miniature choccies thrown into these babies. Imagine pockets of caramel, chocolate, nuts, nougat and biscuit, all encased in a buttery soft-baked cookie dough. 

Texture. This recipe has it all when it comes to texture. The cookie dough is slightly underbred so it’s soft-baked and melts in the mouth. Then the mix of Celebrations chocolates add a bit of crunch, gooeyness and fudge-like textures. 

Celebrations cookie dough
  1. Under-bake for a soft and gooey cookie texture. The cookie bars will continue to firm up and cook through as they cool down, which is why its best to under-bake them slightly. I’ve recommended 18-20 minutes at 180°C (fan) for these Celebrations cookie bars. 
  2. Don’t skip the salt. With all the choccies going into these cookie bars you need the salt to balance the sweetness. Half a teaspoon may seem like a lot of salt, but just trust me it will really elevate the overall flavour. 
  3. Save some chopped up Celebrations to decorate the top. I like to push a few choccie chunks in the top of the cookie bars as soon as they’re out the oven. The reason I don’t do this before putting the cookie bars in the oven is because the chocolate can end up burning. I don’t know if you’ve ever tasted burnt chocolate, but it’s not pretty! 

What ingredients do I need?

  • Melted butter. Gives the cookie bars their melt-in-mouth flavour and soft texture.
  • Sugar. A mix of brown and white sugar is used to achieve a soft-centre texture and richer flavour. 
  • Eggs. 1 whole egg and an extra egg yolk makes the cookie dough more rich and flavoursome. 
  • Vanilla extract. The cookie dough is delicately flavoured with vanilla extract. 
  • Self-raising flour. Gives the cookie bars structure and rise. 
  • Salt. Balances the overall sweetness and enhances the flavours.
  • Celebrations. The star of the show! The chocolates are chopped up and folded into the cookie dough. 
Celebrations cookie dough

What equipment do I need?

  • Medium/large mixing bowl. Used to make the cookie dough. 
  • Wooden spoon. Used to mix the ingredients together.
  • Microwave. Used to melt the butter, but you could also do this on the hob. 
  • 8x8inch square baking tin. Try to use the same size, otherwise the baking time with be affected. Bigger baking tin = decrease baking time. Smaller baking tin = increase baking time. 
  • Greaseproof paper. Used to line the baking tin to stop the cookie bars from sticking.
  • Knife and chopping board. Used to chop up the Celebrations chocolate. 
Celebrations cookie bars

Yes absolutely! Once they’re baked, wrap the Celebrations cookie bars individually in clingfilm and store in the freezer for up to 1 month. Defrost at room temperature (1-2 hours) or in the microwave for 30 seconds.

Celebrations cookie bars

Celebrations Cookie Bars

These soft and chewy Celebrations Cookie Bars are filled with an assortment of your favourite miniature choccy bars. From Milky Way to Twix, Maltesers to Galaxy, there's a chocolate surprise in every bite!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 275 g Self-raising flour
  • 0.5 tsp Salt
  • 250 g Celebrations

Instructions
 

  • Preheat the oven to 180°C (fan) and line an 8x8inch square baking tin with greaseproof paper.
  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Add the flour and salt, and fold the mixture together to form a cookie dough.
  • Chop up the Celebrations into bite-sized pieces and fold into the cookie dough. Remember to save a handful to decorate the top of the cookie bars later.
  • Press the cookie dough out into the baking tin.
  • Bake for 18-20 minutes until lightly golden on top. If you give the baking tin a gently shake the cookie bars should be slightly wobbly underneath. Gently push the leftover Celebrations into the top.
  • Leave the cookie bars to cool for 30 minutes in the baking tin, then lift them out of the baking tin, slice and enjoy!

Notes

Store your Celebrations Cookie Bars at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Caster sugar, Celebrations, Eggs, Self-raising flour, Vanilla extract

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Mars Bar Cookies

I have a new baking obsession… chocolate bar cookies (aka chopped up classic chocolate bars added to cookie dough and baked to perfection 😍)

So far, I’ve ticked Kinder Cookies and M&M Cookies off my list, and now I’m sharing my brand new chocolate bar recipe Mars Bar Cookies! I love the different flavours and texture that the Mars Bars add to these cookies. The milk chocolate coating melts into the cookie, the caramel is gooey and soft, and the nougat adds a lovely nutty flavour. It’s a 10/10 cookie!

The question is… what chocolate bar cookie should I make next?

Crunchie? Double Decker? Twix?

Comment your favourite at the bottom of this post 👇🏼 Right back to the recipe…

Reasons to love these Mars Bar Cookies

  • Soft and gooey in the middle
  • Chewy and golden on the outside
  • Filled with chopped Mars Bars
  • Flavours of chocolate, caramel and nougat
  • An easy one-bowl recipe
Mars bar cookies

Read these top tips before you start

Mars Bar Cookies are super easy to make, but here are a few tips that will take your cookies from good, to game changer:

  1. Use a mix of brown and white sugar for a soft and chewy texture.
  2. Chill the cookie dough for a deeper flavour.
  3. Roll the cookie dough into balls for thicker cookies.
  4. Leave plenty of space between each cookie so they have enough room to spread out.
  5. Under-bake and leave to cool for a soft and gooey centre.
  6. Push a few extra chunks of Mars Bar into the top of each baked cookie.
Mars bar cookies

How to make Mars Bar Cookies (step-by-step photos & details)

Step 1: Make the cookie dough

You’ll start by making the cookie dough. First melt the butter, then mix in two types of sugar (one white, one light brown), the eggs and vanilla extract. Add the flour and salt, and fold together until the mixture comes together and forms a cookie dough. Now for the best bit, chop up the Mars Bars into bite-sized chunks and fold them into the cookie dough. It should look something like this 👇🏼

Mars bar cookie dough

Step 2: Chill the cookie dough (this is so important)

Chilling the cookie dough develops the flavours and improves the texture. Cold cookie dough = less spread = thicker and softer cookies.

I would recommend making the cookie dough and leaving it overnight in the fridge. In fact, the dough for these Mars Bar Cookies was left for 48 hours. If you’re short on time, chill for at least 4 hours.

Step 3: Roll into balls

First let the cookie dough soften at room temperature for 15 minutes.

Then take one heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on a lined baking tray and repeat until all your cookie dough is used up. You should get between 10-12 cookies in total.

Leave plenty of space between each cookie so they have enough room to spread out (see image below). I bake mine in batches, with no more than 4 cookies on a large baking tray each time.

Step 4: Bake the cookies

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy Mars Bar Cookies, it’s best to under-bake them.

First preheat your oven to 180°C (fan oven). Once the oven reaches the correct temperature, bake the cookies for 10-12 minutes. They’re ready when the outer edge of the cookie is set and golden, but the middle is soft and pale (but not wet).

Whilst the cookies are still warm, use a large round cutter to scoot them into shape (see image below). Leave your Mars Bar Cookies to cool for at least 15 minutes on the baking tray before moving onto a cooling rack.

Recipe troubleshooting

  • Cookies are thin and flat: Did you chill the cookie dough overnight? Did you roll the dough into balls? Make sure you follow these two steps.
  • Cookies are cakey: It’s possible that the dough was overworked or cake flour was used instead of all-purpose self-raising flour.
  • Cookies are hard and crispy: The cookies were over-baked, next time reduce the baking time by 2 minutes .
  • Cookies are burnt and black on the bottom: Avoid using dark nonstick baking sheets, which promote browning and can lead to burning. Instead use a silver/grey baking tray and remember to line with greaseproof paper.

Can I freeze Mars Bar Cookies?

Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake from frozen for 13-14 minutes at 180°C (fan oven).

Equipment & ingredients used for this recipe


Mars Bar Cookies

These delicious Mars Bar Cookies are soft in the middle, chewy on the outside and filled with chopped Mars Bar – caramel, chocolate and nougat, what's not to love!
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 280 g Self-raising flour
  • Pinch of Salt
  • 200 g Mars Bars

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour and salt. The mixture will come together to form a cookie dough.
  • Chop up the Mars Bars into bite-sized pieces and add them into the cookie dough (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  • As soon as the cookies are out of the oven, push a few leftover Mars Bar chunks into the top of each cookie.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.

Notes

Store your Mars Bar Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Eggs, Flour, Light brown sugar, Mars bars, Self-raising flour

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Kinder Cookies

kinder cookies

Is there any other chocolate that compares to Kinder? Nope, didn’t think so 😅 That creamy white chocolate filling encased in delicious milk chocolate. You guys absolutely LOVE my Kinder Bueno Brownies recipe, so that got me thinking about other Kinder recipe ideas. First thought… Kinder Cookies!!! Trust me when I say you need to bake these ASAP.

Reasons to love these Kinder Cookies

  • Soft and gooey in the middle
  • Chewy and golden on the outside
  • Packed full with chunks of Kinder Chocolate
  • Flavours of white and milk chocolate
  • An easy one-bowl recipe, perfect for newbie bakers

Read these top tips before you start

Kinder Cookies are super easy to make, but there are a few top tips that will take your cookies from good to amazing!

  1. Use a mix of brown and white sugar for a soft and chewy texture.
  2. Chill the cookie dough for a deeper flavour.
  3. Roll the cookie dough into balls for thicker cookies.
  4. Leave plenty of space between each cookie so they have enough room to spread out (see image below).
  5. Under-bake and leave to cool for a soft and gooey centre.
  6. Push a few extra chunks of Kinder chocolate into the top of each baked cookie.

Cookie dough balls

Why do I need to chill the cookie dough?

Refrigerating the cookie dough develops the flavours and massively improves the cookie texture. Cold cookie dough = less spread = thicker softer cookies.

Chill the cookie dough in the fridge for at least 4 hours, or for best results leave it overnight. Let the cookie dough soften at room temperature for 15 minutes before rolling into balls.

How long do I bake Kinder Cookies for?

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy Kinder cookies, it’s best to take them out of the oven whilst they’re still under-baked.

For all of my cookie recipes, I recommended preheating your oven to 180°C (fan). Once preheated, put the cookies in the oven and set your timer for 10-12 minutes. They’re ready to come out of the oven when the outer edge of the cookie is set and golden, but the middle is still soft and pale but not wet.

  • Are you having trouble with your oven temperature? I highly recommend using an oven thermometer to accurately measure the temperature inside your oven. You pop it inside your oven and it will tell you the temperature on the dial as the oven heats up. I started using one last year and I soon realised my oven took much longer to preheat than I thought.
Kinder Cookies

How long will they stay fresh for?

Store your Kinder Cookies in an airtight container, at room temperature for up to 4 days.

Can I freeze Kinder Cookies?

Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake the cookie dough balls from frozen for 13-14 minutes at 180°C (fan oven).

Kinder cookie dough

Equipment & ingredients used for this recipe


Kinder Cookies

These delicious Kinder Cookies are soft in the middle, chewy on the outside and packed full with chunks of melted Kinder Chocolate!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract at room temperature
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk
  • 275 g Self-raising flour
  • 200 g Kinder Chocolate Bars broken into chunks

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour. The mixture will come together into a cookie dough.
  • Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
  • As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist temptation to tuck in straight away!

Notes

Store your Kinder Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Cookies, Eggs, Flour, Kinder Chocolate, Light brown sugar

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

How to Make Cookies Soft and Chewy

Tired of your cookies coming out crispy and flat? These 5 simple tips will teach you how to make cookies soft and chewy! Just look at that texture 👇🏼😍

How to make cookies soft and chewy

I’ve found using a mix of brown sugar and white sugar helps make cookies soft and chewy. Brown sugar prevents the cookies from spreading out too much in the oven, meaning the cookies stay soft and chewy. It also gives cookies a lovely caramel-like flavour.

Refrigerating the cookie dough not only develops the flavours but also massively improves the cookie texture. The colder and firmer the cookie dough the less the cookies will spread out in the oven. In this Hot Chocolate Cookies recipe, for example, chilling the cookie dough results in a thick, soft and chewy texture.

As a minimum, try chilling the cookie dough for two hours, but I’ve found leaving it in the fridge overnight is best. Just cover the mixing bowl with clingfilm and pop it in the fridge.

soft and chewy cookies dough

First, take your cookie dough out of the fridge and let it soften at room temperature for 20 minutes. Scoop a heaped tablespoon of cookie dough and use the palm of your hands to roll it into a ball. Place on a flat baking tray (do not flatten) and repeat using the rest of the cookie dough. Leave roughly 8-10cm between each cookie ball so they have enough room to spread out.

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy cookies, it’s best to take them out of the oven whilst they’re still underbaked.

For all of my cookie recipes, I recommended setting the oven to 180°C and your timer to 10 minutes initially. The cookies are done when the outer edge is set and golden, but the middle is still soft and under-baked.

  • Are you having trouble with your oven temperature? I highly recommend using an oven thermometer to accurately measure the temperature inside your oven. You pop it inside your oven and it will tell you the temperature on the dial as the oven heats up. I started using one last year and I soon realised my oven took much longer to preheat than I thought.

Yes, I know how difficult this can be! The smell of freshly baked cookies is just irresistible. But trust me, this tip is a cookie texture game-changer.

Resist the urge to tuck in straight away and leave the cookies to cool on the baking tray for at least 10 minutes. During this time the cookies will continue to cook and the middle of the cookie will set up and turn super chewy.

Chocolate M&M soft and chewy cookies

That’s it! Now you know the secret to soft and chewy cookies, why not try a recipe…

Red Velvet Cookies with White Chocolate Chunks

Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet
Cadbury Heroes Cookies
Soft and chewy Cadbury Heroes Cookies made using a selection box of chocolate bar favourites, there's a surprise in every …
Celebrations Cookie Bars
These soft and chewy Celebrations Cookie Bars are filled with an assortment of your favourite miniature choccy bars. From Milky …

Macadamia White Chocolate Cookies

These macadamia white chocolate cookies are soft in the middle and golden on the outside. Flavoured with a hint of cinnamon, this flavour combination is incredible!

macadamia white chocolate cookies
macadamia white chocolate cookies

How to bake macadamia white chocolate cookies

Baking cookies couldn’t be easier, it’s why they’re perfect to make with children or if you’re short on time. Just a few simple steps and you will have the most delicious, irresistible cookies! Here’s a quick overview of the recipe:

  1. Make the cinnamon cookie dough – my recipe uses melted butter, two types of sugar and an extra egg yolk for added richness and chewiness. This one-bowl method for the cookie dough will take no more than 5-10 mins, tops!
  2. Add the extras – once the dough is done, you’ll throw in the white chocolate chips and chopped macadamia nuts and fold them into the dough.
  3. Chill the dough – this step cannot be skipped! Cover the bowl with clingfilm and put in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
  4. Roll the dough into balls – use 2 tbsp per cookie ball, roll in the palm of your hand and place on the baking tray. DO NOT flatten!
  5. (under)Bake – 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and underbaked and the outside edge slightly golden.
cookie dough
cookie dough balls

More cookie recipes you’ll love


Macadamia white chocolate cookie recipe (makes 10-12)

Ingredients

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
2 teaspoons cinnamon
100g white chocolate chips
50g macadamia nuts, chopped

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and cinnamon and fold together until the mixture forms a dough.

Now add the white chocolate chips and the chopped macadamia nuts to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.