Visit the Curtis Candy Company at all, because she died in 1904 at ageġ2, before the Curtis Candy Company was born in 1916. We know, according to historians, that Ruth Cleveland didn't Visited the Curtiss Company plant several years prior, influencing himĬoincidentally, Babe Ruth, the legendary baseball player had become the most famous person in America around that time. Part of that official claim to naming it was that 'Baby Ruth' had He named it after the former President Grover Cleveland's first-bornĭaughter Ruth, who was referred to as 'Baby Ruth'. Schnering's official explanation on renaming the candy was that He had changed the first confection into a log-shape and renamed it. The Baby Ruth Candy Bar was introduced in 1921 by the Curtis Candy Company that had been started in Chicago by Otto Schnering To keep these Baby Ruth Cookies soft and fresh, store in an airtight, preferably tin, container. Sheets or pans should always be cool when placing the unbaked dough on

If using only one pan to bake cookies, cool panįor second batch by running cold tap water over the bottom. Mix the chocolate in with the the cut up pieces of Baby Ruth Candy and fold into the cookie dough. The reason for peeling the chocolate is to get thin pieces of chocolate for the batter so it will melt sufficiently. If the curls break or just don't curl and crumble instead, that is OK. * To make chocolate curls, use a potato peeler or similar tool to peel the chocolate from a room temperature chocolate bar. Chocolate Baby Ruth CookieĪdd chocolate curls to the dough of this recipe for a little more chocolate flavor and variety. They weighted a little more when weighed on my commercial scales and enough for this recipe. The package I used was a 'twin bar' listing the weight as 3.7 total ounces on the label. **I could not find Baby Ruth Bars with this exact weight listed on the package.

Remove cookies from oven and let set 2-3 minutes.Ĭarefully lift cookies with a spatula and place on wire rack to cool. for 8-10 minutes or until cookies are lightly browned around the edges and center is barely done. I like to line my cookie sheets with non-greased parchment paper instead of an unlined pan because the dough doesn't spread as much.Īlso, I can slide the parchment paper off onto a cooling rack without removing the cookies.īake in a preheated oven 325 F. Sift together sifted flour, baking soda and salt.įold into creamed mixture and mix just until all flour is incorporated well.Ĭhill dough in the refrigerator for about 1 hour.ĭrop by a teaspoonful of dough onto a greased cookie sheet about 2 inches apart. size**) Baby Ruth Candy Bars, chopped in pieces about the size of Chocolate Chip Morsels.Īdd sugar slowly and cream until light and fluffy.Īdd egg and vanilla extract and beat until very light.

1 1/2 cups sifted cake flour or all-purpose flour made from 100% soft winter wheat.

NOTE: Love chocolate? See the suggestion below to add semi-sweet chocolate curls* to the cookie dough of this tasty original recipe for a delicious variety. I acquired this Baby Ruth Cookies recipe in the late 1940s or early 1950s from the wrapper on a Baby Ruth Candy Bar.Ĭhocolate and roasted peanuts of the candy makes this a chewy, delicious cookie that is not found in stores. Made of caramel, chocolate, and roasted peanuts to the batter. Baby Ruth Cookies is an old fashioned cookie recipe from the 1920, made by adding chopped Candy Bars

Baby ruth candybar