Candy Bar Icebox Cookies
17
- Prep Time10 min
- Total Time1 h 30 min
- Makes55 to 60 Cookies
Roberto Caruso
Ingredients
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
1 tsp vanilla
2 tbsp chopped peanut butter chips
2 tbsp butterscotch chips
2 tbsp Skor bits
2 tbsp mini chocolate chips
Instructions
Stir flour with baking powder and salt in a medium bowl. Set aside. Add 2 tbsp each chopped peanut butter chips and butterscotch chips, Skor bits and mini chocolate chips to flour mixture.
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-inch-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
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