Description
Quick and easy Butterfinger cookies ready in less than 30 minutes.
Ingredients
Scale
- 1/2 cup butter, softened to room temperature (see above)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 10 fun size Butterfinger candy bars, chopped
Instructions
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the baking soda, salt, and flour. Set aside.
- Chop the Butterfingers into small to medium-sized chunks.
- In a large bowl cream together the softened butter, white sugar and brown sugar for five minutes with an electric mixer over medium speed.
- Beat the eggs into the creamed butter mixture.
- Gradually mix into the flour mixture until just combined.
- Stir in the chopped candy bar chunks with a spoon until evenly distributed.
- Using a medium cookie scoop, drop the cookie dough on the parchment-lined baking sheets. (The cookies will spread, so leave space around them.)
- Bake each tray for 10-11 minutes or until lightly browned. (Do not overbake.)
- Remove the tray from oven and let the cookies firm for 3 minutes on the baking sheets.
- Transfer the cookies to a wire rack to allow to cool completely.
Notes
The cookies will be lightly colored when baked but will flatten slightly as they cool.
You can form the cookie dough into balls and arrange on a baking tray so the cookie dough balls don’t touch. Freeze for 1 hour until the cookie dough is frozen. Remove the frozen balls from the baking sheet and store in an label zip-close bag for up to three months. When ready to bake, arrange the frozen dough on parchment-lined baking sheets and cookie for 10-12 minutes.
Nutrition
- Serving Size: 1 cookie
