Chocolate Chipper Champs
Clear Tote two-sided handwritten card
Yield: Makes about 2 1/2 dozen 3 1/2-inch cookies.
Ingredients
- 3/4 cup butter or margarine
- 1 1/3 cups firmly packed light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp soda
- 1/2 tsp salt
- 1 cup M.M.'s plain Chocolate Candies
- 1/2 cup chopped nuts
Directions
- Beat softened butter and sugar until light and fluffy; blend egg and vanilla.
- Gradually add combined flour, soda, and salt; mix well.
- Stir in candies and nuts.
- Drop dough by heaping tablespoonfuls onto greased cookie sheet about 3 inches apart.
- Place 3 to 4 additional candies into each cookie, if desired.
- Bake at 350° for 10 to 12 minutes or until lightly browned.
- cool on cookie sheet 3 minutes then wire rack.
Timing: 10 to 12 minutes; cool on cookie sheet 3 minutes
Temperature: softened butter; 350°; lightly browned; cool
Equipment: measuring cups and spoons; mixing bowls and utensils; beater or mixer; greased cookie sheet; tablespoon for portioning; wire rack; oven
Remembering Arwilda
Does this recipe bring back a memory?
We’d love to hear it. Share a memory of Arwilda, tell us about making this recipe, or send a photo. Corrections are welcome, too.