Chocolate Candy Bar Cookies

Reynoldsâ Parchment Paper
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup chocolate chips (optional)
3 to 4 candy bars, chopped or 1/2 package (4.67 oz.) Andes Creme De Menthes Thins candy, chopped*

Preheat oven to 350F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

On another sheet of parchment paper, combine flour, cocoa, baking soda, and salt; set aside.

Beat butter, brown sugar and granulated sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.

Add flour mixture gradually to butter mixture and beat until well blended. Stir in chocolate chips into dough, if desired. Roll heaping tablespoons of dough into balls. Dip tops of balls into chopped candy bars. Place balls, candy side-up, onto parchment-lined cookie sheets.

Bake 12 to 14 minutes or until cookies are puffed and dry on top. Slide parchment with cookies onto a wire rack to cool.

*TIP: Recipe tested with White Chocolate Reeses’s Peanut Butter Cups, Snickers, Almond Joy and Heath Bar.

Makes: 30-36
Source: Reynolds Kitchens