Prep Time: 10 min | Bake Time: 15 – 25 min
Oven: 375 °F / 190 °C
Note: The original clipping only showed the topping and bake instructions. The base dough is the same as the chocolate chip cookie recipe elsewhere. The version below keeps the spirit of the Pillsbury recipe and the hand‑written “M&Ms + caramels” note.
| Quantity | Ingredient |
|---|---|
| ¾ cup | firmly packed brown sugar |
| ½ cup | granulated sugar |
| ½ cup | margarine or butter, softened |
| ½ cup | shortening |
| 1 ½ tsp | vanilla extract |
| 1 | large egg |
| 1 ¾ cups | all‑purpose or unbleached flour (Pillsbury’s BEST® specified) |
| 1 tsp | baking soda |
| ½ tsp | salt |
| 1 cup | semisweet chocolate chips (6‑oz pkg) |
| ½ cup | chopped nuts or sunflower kernels – optional |
Method
Pre‑heat oven to 375 °F (190 °C). Do not grease, use a plain 13 × 9‑inch baking pan.
In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.
Beat in vanilla and egg.
In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.
Spread batter evenly in prepared pan. Sprinkle the top with M&M’s and caramel quarters; press them lightly into the surface.
Bake 15‑25 minutes—edges will be set and the center light golden.
Cool completely in pan, then cut into 24 squares
Fold in chocolate chips and, if using, nuts.
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