Thin and Chewy Butterfinger Cookies

Thin and Chewy Butterfinger Cookies

Fact: 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.

Thin and Chewy Butterfinger Cookies

 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.

One Year Ago: Breakfast Burritos
Two Years Ago: Mexican Tomato and Corn Salad
Three Years Ago: Smoked Turkey Club Panini

Thin and Chewy Butterfinger Cookies

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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)

Directions:

  1. 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).
  2. 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.
  3. Stir in the flour, baking soda, salt and Butterfinger pieces.
  4. Scoop the dough into heaping tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheets.
  5. Bake for 8-10 minutes – don’t overbake or they will be crispy instead of chewy (unless you want the crispy effect, of course).
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Recipe Source: from Cookies and Cups