- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 Eggland's Best Egg
- 1/2 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Baby Ruth candy bars (2.1 ounces each), chopped
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.
Reviews for Baby Ruth Cookies(6)
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This recipe looks promising but I have a question. How many Fun Size bars equal the 2 Baby Ruth candy bars called for in this recipe? Or would one 12.5 oz Fun Size bag equal the candy bars called for? How should I proceed? Thanks in advance for your advice.
I made these cookies for two of my friends for Christmas and they were great! My friends wanted the recipe so they could make them also
I made these cookies for the first and last time today. The caramel oozed out of the dough all over the cookie sheet. They were a pain in the butt to get off the pan. I will NOT make these again.
While cleaning out my Mother's things in 1989, I found a 1950's Curtiss Baby Ruth candy bar wrapper with the following recipe on it.
BABY RUTH COOKIES
Cream 1/2 cup butter, 3/4 cup sugar. Add 1 egg. Add 1-1/3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, 2 Curtiss 5 cent Baby Ruth bars (cut in sm pieces). Chill. Drop by 1/2 teaspoonfulls on greased baking sheet. Bake 375 degrees F for 10-12 minutes. (Yields about 75 cookies)
Note: The candy bars were probably the size of 1 lg Baby Ruth today, 2009.