Candy Cookies with Maple

One of my favorite candy companies is https://www.purdys.com/ Purdys Chocolates, and using a hedgehog as their mascot makes me like them even more! The biggest issue is that they are in Canada, and I am not. I try to get there when I can, and they do ship to the states, but it’s not the easiest candy to acquire. I follow them on social media and they recently posted a cookie recipe that called for two of their chocolates: Sweet Georgia Browns and their Blond Maple Bar. While I hope to get to Canada this summer, I needed to figure out how to make them sooner.

Since I had weights, I knew I could find something. I went to the Puyallup Farmer’s Market and bought chocolate caramel clusters from Amy’s Decadent Chocolates. At home I had picked up some chocolate/caramel smores square, since I had never seen such a thing before. While not a maple candy bar, it would work. They very subtle maple flavor was still there with the presence of maple syrup.

Different stages of chilling is a critical part of this recipe. Once you have chopped up the candy, refrigerate it so it’s cold. This was especially critical since the chocolate/caramel square got caramel everywhere! I made the dough and then chilled it again. I ended up with lovely, puffy cookies, with few blowouts from melting chocolates. The cookies are soft and cakey, with a subtle maple flavor. I need to check out what other recipes Purdys has!

Candy Cookies with Maple
85 grams Purdys Maple Candy Bar, chopped
2 chocolate caramel clusters (34 grams each), chopped
½ cup butter, melted
¼ cup packed brown sugar
½ cup maple syrup
1 egg
1-1/2 cups flour
½ teaspoon baking soda
½ teaspoon salt

Chop the Maple Candy bar and the chocolate caramel clusters into pieces. Put the chocolates on a plate and refrigerate while you make the dough.

In a large mixer bowl, combine the melted butter, brown sugar, and maple syrup. Mix on medium until the mixture comes together. Add the egg and stir to combine. With the mixer running on low, gradually add the flour, baking soda, and salt. Remove the bowl from the mixer and fold in the chilled chopped chocolate with a spatula.

Wrap the dough in plastic wrap and refrigerate for at least an hour.

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 24 balls, each weighing about 30 grams. Place on the prepared baking sheets.

Bake for 9-13 minutes, until the cookies are puffy and golden brown around the edges. Cool on the baking sheet for 10 minutes and then remove to a wire rack to cool completely. 

Recipe from Purdys Chocolate