1/4 cup butter, softened
1/2 cup firmly packed, light brown sugar
1 large egg
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 (2.1) ounce chocolate-covered crispy peanut-buttery candy bars (like Butterfinger) or chocolate caramel nut candy bars (like Snickers)
6 tbsp turbinado sugar (or granulated will be fine too)
Parchment paper
Preheat oven to 375 degrees. Beat shortening and butter at medium speed until creamy. Gradually add brown sugar, beating until smooth. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients; gradually add to shortening mixture, beating just until blended. Stir in candy. Shape dough into 1" balls; roll each ball in sugar. Place balls 3" apart on parchment paper-lined baking sheets. Bake for 9 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets; remove to wire racks to cool completely.
These cookies were really easy to make and are also pretty tasty. They are very light, not too sweet and they almost melt in your mouth! The recipe tested from the cookbook (Southern Living Christmas Cookbook) used Butterfinger candy bars. I used snickers and they turned out fine. I imagine that you could almost use any kind. Milky Way would probably work great too. I don't think I'd use Three Musketeers or something whipped like that because it would probably melt to much. You could also roll these in colored sugar for the holidays instead of a white sugar. They would be really easy to package up in gift bags to give as sweet treat gifts.
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