Gummy bear stuffed cookies

By Nickey Miller
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As you can imagine, gummy bears are not the easiest ingredient to bake (they just melt). But with this genius recipe,  the result will become a baking staple for you and your family. This is a great recipe to make with kids, and you can swap any gummy candy for the bears, so get creative and play with your favourite candies.

YIELDS
10 COOKIES

Ingredients

  • 1 1/2 cups all- purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, melted and warm
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (400g) mini rainbow Chipits
  • 9 oz. (250g) gummy bears

Directions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift the flour and baking soda into a small bowl and stir together.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth and there is no oily film left around the edges.
  4. Whisk in the egg and vanilla until the mixture is smooth and light in colour.
  5. Stir in the flour mixture just until no dry flour remains. The dough may look a little wet, but it will firm up as the butter cools.
  6. Using a spoon or your fingers, evenly divide the dough into 10 portions. Roll each portion of dough between your hands into a one and a half—inch ball. Refrigerate the balls for 10 to 15 minutes.
  7. Place the rainbow chocolate chips in a small bowl big enough to roll dough balls in. When the balls are cold and firm enough to work with (like playdough), flatten one ball at a time in your hands to make a disc. Place four gummy bears in the centre of the disc and fold the edges around them. Once the gummy bears are covered and no gummy bits are peeking through the dough, flatten the cookie slightly into a thick disc and (while it is still warm from your hands) roll it immediately in the rainbow chips, completely coating the cookie. If the chips are not sticking, press the cookie into the chips to embed them deeper into the dough.
  8. Place five cookies, evenly spaced, on each baking sheet. Bake, one sheet at a time, for 15 to 18 minutes, or until the cookies have spread and puffed up. 
  9. As soon as you remove the cookies from the oven, place three gummy bears on top of each cookie. The cookies should still be warm enough to melt the gummy bears just enough to stick to the cookie. If you do not move quickly enough and the bears are not sticking, you can return the cookies to the oven with the bears on top for one to two minutes to melt the bears a bit. Allow the cookies to cool on the baking sheets. Store in an airtight container at room temperature for up to five days. Enjoy! 

 

Excerpted from Cake & Loaf by Nickey Miller and Josie Rudderham© 2022 Nickey Miller and Josie Rudderham. Photography by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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