Candy Bar Cookies
Dec 16, 2015 Comments:
2 1/4 cup all purpose or gluten free (I use Pillsbury’s Gluten Free)*
1 teaspoon baking soda
1 teaspoon salt
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, room temperature (I used extra large)
2 teaspoons vanilla
1 10 ounce package of Butterfinger Baking Bits, I bought mine at Walmart in the holiday baking isle
1 12 ounce bag of mini semi sweet chocolate chips
Assignment: Make a yummy delicious cookie with grandson that would bring a smile to Santa’s face while delivering. They also brought a big smile to my grandson’s face the day we made them. This recipe was created in part of the Great Food Blogger Cookie Swap 2015 that I was happy to take part in.
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in Butterfinger Baking Bits and mini semi sweet chocolate chips. Drop by rounded tablespoon on an ungreased cookie/baking sheet. Bake for 9- 11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.