These buttery yummies are perfect... anytime! This may be the only cookie that I think are just as good the second day, as right out of the oven. Symphony chocolate is obviously the magic ingredient so don't you dare try to substitute!!
Symphony Cookies
submitted by Brittany at The Sisters Cafe
1 cup butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 giant Symphony bar (with toffee bits), chopped (6.8 oz)
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.
mmm--these cookies of your are so good!! I love them!
ReplyDeleteI love Symphony bars, I know these are going to be good!
ReplyDeleteLoved these!
ReplyDeleteI made these last night and they turned out great! My husband said if he didn't have a cold he would've made himself sick eating the whole batch. That's quite a complement from him so thanks for the great recipe.
ReplyDeleteI have to make these , they look so soft and chewy, just the way I like them!
ReplyDeleteI doubled the recipe (which made waaay more than I thought) and brought 4 dozens (still had some left at home) to work today and they were gone quick. Everyone kept asking me about them and started calling them crack cookies. Thanks for sharing the recipe! I've been looking for ways to use my fav candy bar and next im trying brownies.
ReplyDeleteOk, I bought everything to make these YUMMY cookies--but now that I look at the recipe again, I don't see an amount for the butter? It shows to cream together with sugar etc, but how much?
ReplyDelete