Baby Ruth Cookies
Delicious cookies with pieces of Baby Ruth candy bars
City/Region: United States of America
Time Period: 1940s
The controversially named Baby Ruth candy bars were so popular in the 1940s that they were among the most requested items that GIs fighting in Europe would receive from home, and I can see why.
If you like Baby Ruths, there’s nothing to not like here. If you opt for the smaller cookies as instructed in the original recipe, they’re crispy and still have lots of Baby Ruth flavor even if the pieces have melted away. I prefer a larger cookie, though, and they’re softer and keep the Baby Ruth pieces in place. Feel free to experiment with different sizes and even different candy bars (I think just about any candy bar would be delicious).
“How to make delicious Baby Ruth Cookies
1/2 cup butter, or other shortening
3/4 cup white sugar
1 egg
2 Curtiss 5c Baby Ruth bars, cut in small pieces
1 1/3 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoonful on greased cookie sheet. Bake in a moderately hot oven (375°F.) for 10-12 minutes. Makes 75 cookies.”
Ingredients:
- 1/2 cup (115 g) butter or shortening, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 1/3 cups (160 g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 1/2 regular size Baby Ruth candy bars (about 140 g) cut into small pieces
Instructions:
- Cream the butter and sugar together until it’s nice and smooth.
- Beat in the egg until combined.
- Add the flour, baking soda, salt, and vanilla and stir until the dough starts to come together.
- Add the Baby Ruth pieces and stir until they’re evenly dispersed and the dough is completely mixed.
- Cover and chill the dough in the refrigerator for at least a few hours or as long as a couple of days.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- If you want to stick to how the original recipe was written, roll half-teaspoon pieces of dough (about 8 grams) into balls and set them an inch (3 cm) apart on the prepared baking sheet. For ones that are closer to the size of the cookies in drawings from the time, divide the dough into 18 equal portions and place on the cookie sheets 2 inches (5 cm) apart.
- Bake the cookies for 10 to 12 minutes or until they’re golden brown on top. Let them cool before serving them forth.