1 1/3cupcandy barschopped (I used Butterfinger bars, see notes)
Instructions
Preheat oven to 325° F and line two baking trays with parchment paper.
In a large bowl, melt butter. Mix in white sugar and brown sugar until combined. Crack egg into a small bowl, lightly beat, and stir into butter and sugar mixture. Add vanilla extract to the mixture and stir until combined.
In a medium bowl, whisk together flour, baking powder, and salt. Pour the flour mixture into the butter mixture and fold together gently until combined. Don’t over-mix. Add chopped candy bar pieces and fold them in gently.
Scoop out 24 rounded tablespoons of cookie dough and arrange 3” apart on your parchment-lined baking trays. If your trays are on the small side, you might opt to bake in three batches, to avoid cookies blending together in the oven. Bake one sheet at a time for 12-14 minutes or until the edges of the cookies are just beginning to turn golden. You want to remove them from the oven early enough that they stay chewy.
Let cookies cool on the baking tray for 5 minutes and then carefully transfer to a cooling rack to finish cooling.
Notes
I used chopped Butterfinger bars to make these cookies. I found that 10 fun size bars (7 oz) created about 1 and 1/3 cups of chopped candy. I wouldn't add more than that, but you could certainly add less if you prefer.Try this recipe with any of your favorite chocolate-based candy bars.This recipe creates thin and chewy cookies, which I love. If you are more in the soft&chewy or large&cakey camp you may prefer a different recipe. This is important stuff guys!