Symphony bars, those toffee almond chocolates from Hershey, are a great way to change up the flavor of chocolate chip cookies. I made a version with oats in the dough a long time ago (here). Today’s version uses a typical chocolate chip cookie dough with a hint more vanilla and a splash of milk for added richness. The cookies are packed with the chopped candy bars, chocolate chips and nuts. Yum.

Symphony Chocolate Chip Cookies

Ingredients:

½ cup plus 2 Tbs butter, softened
½ cup brown sugar
½ cup sugar
1 egg
1 Tbs milk
2 teaspoons vanilla
1 1/2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
6 oz chopped Hershey’s Almond and Toffee Symphony bar
6 oz semi sweet chocolate chips
1 cup chopped walnuts

Directions:

1. Preheat oven to 375ºF. Line baking sheets with parchment paper.

2. In a large bowl combine flour, salt, baking powder, and baking soda.

3. Cream together butter and sugars until light and fluffy. Add egg, milk and vanilla. Mix 2 minutes longer.

4. Add flour mixture and mix to combine. Stir in chopped chocolate, chocolate chips and walnuts.

5. Drop dough onto prepared sheets by rounded tablespoons, spacing about 1 1/2 inches apart. Bake for 11 to 13 minutes until tops begin to color.

Makes about 30 cookies

Check out Pree on Facebook and the band’s Website where you can learn of upcoming east coast US tour dates and buy their music.

Cheers!