JUSTIN’S Candy Cookies By Rachel Jugai - Justins

JUSTIN’S Candy Cookies By Rachel Jugai

SERVING SIZE:

About 12 large cookies

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Milk Chocolate Peanut Caramel Nougat Bars. Dark Chocolate Peanut Caramel Nougat Bars, Mini Dark Peanut Butter Cups, Peanut Butter Candy Pieces

INGREDIENTS

1 cup unsalted butter
½ cup white sugar
1 ⅓ cups brown sugar
2 tsp vanilla extract
2 large eggs
2 ½ cups all-purpose flour
½ tsp cornstarch
1 tsp baking soda
¾ tsp salt
1 ½ cups (chopped) of JUSTIN’S® Dark and Milk Chocolate Peanut Caramel Nougat Bars and JUSTIN’S® Mini Dark Peanut Butter Cups
For garnish, JUSTIN’S® Peanut Butter Candy Pieces

DIRECTIONS

Melt 1 cup butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty smell (5–7 minutes). Remove from heat and cool 5–10 minutes.
Whisk browned butter with white sugar and brown sugar until combined. Add vanilla and eggs, mixing until smooth.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Add the dry mixture to wet ingredients and mix until just combined. Don’t overmix.
Add the chunks of chopped JUSTIN’S® Candy Bars and Mini Peanut Butter Cups (save JUSTIN’S® Peanut Butter Candy Pieces for after baking). Then fold everything gently.
Refrigerate dough for 30 minutes (up to overnight) for thicker, more flavorful cookies-recommended!
Preheat oven to 375 F. Scoop ~2 tbsp dough per cookie onto parchment-lined sheets. Bake 9–12 minutes, until edges are golden but centers look slightly soft. Plug in a few extra chopped pieces of JUSTIN’S® Candy Bars and Mini Peanut Butter Cups and the JUSTIN’S® Peanut Butter Candy Pieces to each cookie. Sprinkle with flaky sea salt.
Rest on baking sheet 5 minutes before transferring to a wire rack. Enjoy!

This Recipe Serves About 12 large cookies