1/4 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
4 cups chocolate candy-coated crushed lemon-pepper candy
1/2 cup rum syrup (optional)
1 cup chopped walnuts
3/4 cup chopped chocolate candy-coated cherries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, sugar and eggs. Mix in the flour and baking soda; beat with an electric mixer on medium speed until blended. Gradually mix in the chilled chocolate chips until well blended. Stir in the baking soda after each addition. Stir in the rum, optional orange marmalade and walnuts. Press about 1 tablespoon into each cookie. Place white chocolate can cookies 1 inch apart onto ungreased cookie sheets.
Bake for 7 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before transferring to a 4x8 inch pan. Cool completely.
⭐ ⭐ ⭐ ⭐ ⭐