**Prep First:** Premake chocolate-covered Rice Krispies and chop 100 Grand bars.
1. **Cream the Fats & Sugars** Mix butter, shortening, granulated sugar, and brown sugar until smooth and fluffy. 2. **Add Wet Ingredients** Add in eggs, vanilla, and vegetable oil. Mix until fully combined. 3. **Incorporate Dry Ingredients** Add baking powder, cornstarch, and salt. Mix thoroughly. 4. **Add Flour** Gradually stir in the flour until dough forms. 5. **Fold in Mix-Ins** Gently fold in the chocolate-covered Rice Krispies, chopped 100 Grand bars, and caramel bits. 6. **Portion the Dough** Weigh and shape into 5oz cookie dough balls for even baking. 7. **Add Core** Form dough into a small cup, spoon in some caramel, and seal the dough around it. 8. **Chill** Refrigerate or freeze dough balls for 1–2 hours to develop flavor and prevent spreading. 9. **Bake** Preheat oven to 400°F. Bake on a lined cookie sheet for 16–20 minutes, or until golden brown on the edges. 10. **Cool & Devour** Let cookies cool on a wire rack for 10 minutes… then **GET WEIRD** and enjoy!
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**FULL RECIPE AND TUTORIAL:**
[https://linktw.in/QGWdye](https://linktw.in/QGWdye)
**Ingredients (all in grams)**
**Cookie Dough:**
– 68g butter
– 68g shortening
– 135g granulated sugar
– 68g brown sugar
– 360g flour
– 5g baking powder
– 5g cornstarch
– 2g salt
– 65g eggs
– 5g vanilla extract
– 5g vegetable oil
**Mix-Ins:**
– 226g chocolate-covered rice crisps (premade)
– 108g chopped 100 Grand bars
– 84g caramel bits
**Core:**
– Caramel – 28g per cookie
**DIRECTIONS**
**Prep First:**
Premake chocolate-covered Rice Krispies and chop 100 Grand bars.
1. **Cream the Fats & Sugars** Mix butter, shortening, granulated sugar, and brown sugar until smooth and fluffy.
2. **Add Wet Ingredients** Add in eggs, vanilla, and vegetable oil. Mix until fully combined.
3. **Incorporate Dry Ingredients** Add baking powder, cornstarch, and salt. Mix thoroughly.
4. **Add Flour** Gradually stir in the flour until dough forms.
5. **Fold in Mix-Ins** Gently fold in the chocolate-covered Rice Krispies, chopped 100 Grand bars, and caramel bits.
6. **Portion the Dough** Weigh and shape into 5oz cookie dough balls for even baking.
7. **Add Core** Form dough into a small cup, spoon in some caramel, and seal the dough around it.
8. **Chill** Refrigerate or freeze dough balls for 1–2 hours to develop flavor and prevent spreading.
9. **Bake** Preheat oven to 400°F. Bake on a lined cookie sheet for 16–20 minutes, or until golden brown on the edges.
10. **Cool & Devour** Let cookies cool on a wire rack for 10 minutes… then **GET WEIRD** and enjoy!