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Fudgy Chocolate Sixlets Cookies

Indulge in these rich and chewy Fudgy Chocolate Sixlets Cookies, featuring a delightful crunch from colorful Sixlets candy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Must be softened, not melted
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup Sixlets candy (or chocolate chips) Can substitute with Halal chocolate chunks or nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes).
  3. Beat in the eggs, one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  6. Fold in the Sixlets candy (or chocolate chips) gently into the cookie dough.
  7. Scoop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes. The edges should look set but the center may seem slightly underbaked.
  2. Cool cookies on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. To freeze, layer in a freezer-safe bag with parchment paper between each cookie. They can last for about 3 months frozen. Reheat in the microwave for a few seconds or in a low oven for a couple of minutes.