- 1 c. unsalted butter, at room temp.
- 3/4 c. granulated sugar
- 3/4 c. brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 5 oz. Ghirardelli milk chocolate chips
- 1 bag Fun Size 100 Grand bars (about 20 bars, I think, so you could also get 10 regular size candy bars)
Preheat oven to 375°. Cream butter and sugars together. Add eggs and vanilla, blending thoroughly. Add 1 c. of the flour, the baking soda, and the salt. When thoroughly mixed, add remaining flour. Beat on medium high speed for about a minute. Chop 100 Grand bars (Note: This is much, much easier to do if you cut them lengthwise first and then slice across the width to make approximately chip-sized bits). Add 100 Grand bar bits and chocolate chips to dough, mixing thoroughly. Drop spoonfuls onto parchment paper lined cookie sheet.
Bake at 375º for 8-9 minutes, until edges are just brown. Remove from oven and cool on cookie sheet 5-10 minutes, until any leaky caramel is solid. Transfer to wire rack to finish cooling.