1 (10.25-ounce) bag (about 16 bars) mini candy bars, such as Snickers
21/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup (2 sticks) unsalted butter, room temperature
3/4 cups sugar
3/4 cups packed brown sugar
1 teaspoon vanilla

Preheat oven to 375 F. Line two baking sheets with parchment paper and coat paper with cooking spray.

Place the unwrapped candy bars in a food processor and pulse until they are well-chopped. Set aside.

Into a large mixing bowl, sift the flour, baking soda and salt. Set aside.

In another large bowl, using an electric mixer, beat the butter and both sugars until fluffy, about 1 minute. Add the vanilla and egg and mix until well-combined.

Add flour mixture in two batches, mixing between additions. Mix in chopped candy bars.

Use spoons or an ice cream scoop to drop rounded 1- or 2-tablespoon balls of dough onto prepared baking sheet about 3 inches apart. Bake for 8 to 10 minutes, or until just lightly browned at edges.

Let cookies cool on pans 4 minutes, then use a spatula to transfer them to a rack to cool completely. Depending on type of candy bars used, cookies can be very sticky while warm. You may need to clean spatula between cookies.

Makes 24 to 36 cookies (depending on size).

— Recipe adapted from Taste of Home magazine's "The Taste of Home Baking Book."