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Start to finish: 30 minutes (15 minutes active)
Makes 24 to 36 cookies (depending on size)
•    10 1/4-ounce bag (about 16 bars) mini candy bars (such as Snickers)
•    2 1/4 cups all-purpose flour
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1 cup (2 sticks) unsalted butter, room temperature
•    3/4 cups sugar
•    3/4 cups packed brown sugar
•    1 teaspoon vanilla
•    1 egg
Preheat oven to 375 F. Line two baking sheets with parchment paper and coat the paper with cooking spray.
Place the unwrapped 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 to beat the butter and both sugars until fluffy, about 1 minute. Add the vanilla and egg and mix until well combined.
Add the flour mixture in two batches, mixing between additions. Mix in the chopped candy bars.
Use spoons or an ice cream scoop to drop rounded 1- or 2-tablespoon balls of dough on the prepared baking sheet about 3 inches apart. Bake for 8 to 10 minutes, or until just lightly browned at the edges.
Let the cookies cool on the pans 4 minutes, then use a spatula to transfer them to a rack to cool completely. Depending on the type of candy bars used, the cookies can be very sticky while warm. You may need to clean the spatula between cookies.