Ingredients
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups chopped hershey's chocolate caramel kisses
1 1/2 cups chopped reese's miniature peanut butter cups
Preparation
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Preheat your oven to 375\u00b0F.
Combine the flour, baking soda and salt in a small bowl.
Beat the butter, granulated sugar, brown sugar and vanilla together in the bowl of your electric mixer until creamy.
Add eggs to the butter mixture one at a time, beating well after each addition.
Gradually beat in flour mixture (still using electric mixer).
By hand stir in the chopped candies.
Place rounded tablespoonfuls onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
These will spread a bit and gnarl up where the caramel bits are.
Be sure to let a cookie sheet cool completely before loading it up with another batch of cookie dough; a hot pan will make the cookies spread too much.
Cool cookies on the baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
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