Butterfinger cookies are delicious rounds of yummy made from a basic white sugar cookie with chunks of chopped Butterfinger Candy Bars stirred into the soft dough.
The cookie itself is a plain white sugar drop cookie. What makes them special is the addition of coarsely chunked Butterfinger candy bars. These cookies are quick to mix and sure to please. You might even find a few goblins willing to give up a Halloween treat or two in exchange for Butterfinger Cookies.
3½ cups all-purpose flour
1½ teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
1 cup salted butter, softened
2 large eggs, at room temperature
12 fun sized Butterfinger candy bars
Coarsely chop 12 fun sized Butterfinger candy bars. Put in a small bowl and set aside.
Sift the flour, baking soda, and salt into a medium sized bowl and set aside.
Beat the butter and sugar mixture in a large bowl using an electric mixer on medium speed until light and creamy. Add eggs and mix on medium speed 30 seconds.
Add flour mixture and beat on slow speed just until combined.
Gently stir in chopped Butterfinger candy bars just until well mixed. Wrap cookie dough tightly in plastic wrap and refrigerate at least 1 hour to allow the butter to harden and the flavors to develop.
Thirty minutes before baking cookies adjust an oven rack to the middle position and heat oven to 375°.
Drop chilled dough from a medium cookie scoop onto prepared baking sheets.
Bake cookies for 10 -12 minutes or until light golden brown, rotating the baking sheet halfway through baking.
Set the baking sheet on wire cooling racks for 2-3 minutes before gently lifting cookies off pan and onto wire racks to continue cooling.Let baking sheets cool completely before repeating the process with the remaining dough.
Yield: 4 dozen
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