I love my hairdresser. Her name is Barb and she’s awesome and loves to talk food with me. We were talking chocolate chip cookies one day and she told me about her family’s favorite. She kindly shared the recipe with me and I made them the next day. They were good, really good. They are crispy on the outside and chewy on the inside . . . absolutely perfect!
Over the weekend I was craving cookies (which is completely no surprise), so I made some. I hadn’t made Barb’s cookies in awhile so I pulled out the recipe. I also saw a package of fun-size butterfingers and mini Reese’s peanut butter cups in my cupboard so I figured what the heck, and threw those in. The end result was pretty darn amazing and instead of taking some to an open house like I had planned on, we ate them all—every.last.one.
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup butter flavor Crisco
- 2 tsp. vanilla
- 2 large eggs
- 3 cups flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup chocolate chips
- 6 fun-size butterfingers , chopped
- 1 pkg. (8 oz) Reese's peanut butter cups minis
Preheat oven to 375 degrees.
Cream sugars, butter and Crisco (about 2-3 minutes). Add vanilla and eggs and mix well.
Add flour, salt, baking soda and baking powder, mix until well combined. Add chocolate chips and candy bars. Gently mix in.
Scoop onto lined cookie sheets. Bake for 9-12 minutes or until edges start to turn golden brown. Leave on cookie sheet for 2-3 minutes then transfer to a cooling rack.