Candy Lovers Cookies
Ingredients:
vi oz cutting upwardly miniature candy bars (20 Hershey miniatures, cutting into eighths)
1 1/3 loving cup flour
1/2 loving cup butter, at room temperature
1/2 loving cup night dark-brown sugar
1/2 loving cup sugar
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 350. Line 2 cookie sheets alongside parchment paper. Chop the candy bars into pocket-size pieces.
In a large bowl, cream the butter as well as sugars until calorie-free as well as fluffy. Add the egg as well as vanilla; combine thoroughly. Gradually add together the dry out ingredients as well as mix until a real thick dough forms. Fold inwards the chocolate chunks. Form cookies yesteryear dropping tablespoons of dough on the canvas 2 inches apart. Flatten slightly as well as then bake until calorie-free brown, 12 minutes. Cool on wire racks.
Yield: close 2 dozen
vi oz cutting upwardly miniature candy bars (20 Hershey miniatures, cutting into eighths)
1 1/3 loving cup flour
1/2 loving cup butter, at room temperature
1/2 loving cup night dark-brown sugar
1/2 loving cup sugar
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 350. Line 2 cookie sheets alongside parchment paper. Chop the candy bars into pocket-size pieces.
In a large bowl, cream the butter as well as sugars until calorie-free as well as fluffy. Add the egg as well as vanilla; combine thoroughly. Gradually add together the dry out ingredients as well as mix until a real thick dough forms. Fold inwards the chocolate chunks. Form cookies yesteryear dropping tablespoons of dough on the canvas 2 inches apart. Flatten slightly as well as then bake until calorie-free brown, 12 minutes. Cool on wire racks.
Yield: close 2 dozen
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