1 (9 inch) prepared chocolate cookie sheet
1/2 cup brown sugar
2/3 cup white sugar
1 egg
4 cups milk
1 teaspoon vanilla extract
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie sheet
1 (12 ounce) jar caramel and white chocolate peanut butter cups
Preheat oven to 350 degrees F (175 degrees C).Line cookie sheets with parchment paper.
In a large bowl, stir together the brown sugar, white sugar and egg until smooth. Beat in the milk and vanilla. Stir in the flour mixture alternately with the peanut butter cups. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheet.
Bake for 21, 25 and 27 minutes in the preheated oven, until firm but not browned. Allow to cool on baking sheet before removing from baking sheet. Chill before serving.
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