Thin and Chewy Butterfinger Cookies Brian made these cookies with the two youngest boys last Sunday afternoon. Fact: I was certain they would not turn out. Fact: I kept reminding Brian to follow the recipe exactly as I hovered over his shoulder sure ingredients were being misread on the fingerprint-smudged iPad. Fact: I’m kind of hard to live with. Fact: And, um, I was totally and completely wrong about the outcome of these cookies. Fact: These amazing buttery chock-full-of-Butterfinger cokies are suuuuper yum. Like, beyond yum. Freakishly yum. Yum, yum, yum. Fact: Brian never said, not even once, “I told you so” or “For the love, stop giving me advice about making Butterfinger cookies.” Fact: He’s a good man. Fact: Risking life and limb, I had to hoard the last dozen in order to take pictures of them so I could post the recipe. Fact: No one knows exactly what happened to those cookies after pictures were taken. Reports are mixed and slightly fuzzy. Fact: If you don’t make these, you’re totally missing out. Fact: One Year Ago: Breakfast Burritos Two Years Ago: Mexican Tomato and Corn Salad Three Years Ago: Smoked Turkey Club Panini
Yield: 2-3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes Ingredients 3/4 cup (12 tablespoons) butter, room temperature 1 cup granulated sugar 1 large egg 1 large egg yolk 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1/2 teaspoon salt 3/4 teaspoon baking soda 2 cups chopped Butterfinger candy bars (about 11-12 snack size bars) Instructions Preheat the oven to 350 degrees F and line one or two rimmed baking sheets with parchment paper or a silpat liner (or just grease with cooking spray). In a large bowl or in the bowl of a stand mixer, mix the butter and sugar together until light and fluffy, about 1-2 minutes. Mix in the egg, egg yolk and vanilla. Stir in the flour, baking soda, salt and Butterfinger pieces. Scoop the dough into heaping tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes - don't overbake or they will be crispy instead of chewy (unless you want the crispy effect, of course). Recommended Products
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Recipe Source: from Cookies and Cups