Baby Ruth Cookies

½ cup butter, softened to room temp.
¾ cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1⅓ cups all-purpose flour
6 mini Baby Ruth candy bars, chopped fine

Preheat oven to 350ºF.

In a large mixing bowl, cream butter and sugar until light yellow and fluffy.

Beat in egg and vanilla. Sprinkle soda and salt on top of batter. Slowly mix in flour.

Stir in chopped candy.

Wet hands, form rolls of dough about golf ball size. Place on cookie sheet 2” apart. (On a large pan there will be 12 cookies.) Bake until edges are lightly browned and tops are cream colored. Remove from oven. If pan is lined with either Silpat or Parchment paper, slide liner (and cookies) off pan to counter. Allow to cool slightly. Use sharp-edged metal spatula to place on cooling rack.

Jan says this is her husband’s favorite cookie.  She always keeps them in the jar for him.

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