This is an ironic cookie. It’s the best way to describe an elegant looking little cookie that surprises you with a candy bar inside. It’s highbrow meets lowbrow, and it works really well.

The cookies are simple to make. The dough is kind of sandy and initially kind of a pain to work with, but it turns out to be very forgiving. It’s a little messy, since the candies need to be smooshed into a ball and then wrapped up in the dough before baking, but it’s all chocolate so it doesn’t matter.

I dipped some in white chocolate, some in dark. I love how they look like little petit fours. I served some to friends that came over for cocktails, and the rest went to work, where they were quickly gobbled up.

I wasn’t as creative as my fellow bakers, though. They tried all sorts of different candies inside these cookies – I just went with the recommended Mounds and Reese’s Peanut Butter Cups. Word is, candies with a lot of caramel don’t work as well because the caramel just melts all over the place. I thought the ones with peanut butter cups were really good – and the ones with Rolos sound great, too.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Candy Bar Cookies (Baked Elements, p. 179)