Butterfinger Cookies

I've never been a huge fan of Butterfinger candy bars, they always seemed brittle and crumbly, and they got stuck in my teeth.  However, when I saw this recipe from Lori over at Recipe Girl, I thought it sounded intriguing.  The Butterfinger pieces actually melt in the batter and become chewy bits of toffee-like chocolate and peanut butter.  I love toffee and peanut butter, so count me in.

These cookies were pretty great.  They were chewy and sweet, with a slight peanut butter flavor, and Lori was right, the Butterfinger does turn into chewy bits of toffee.  I would definitely make these again. Thanks Lori for another great recipe!


Butterfinger Cookies
    adapted from Recipe Girl

• 1/2 cup butter, softened to room temperature 
• 1/3 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 1/4 cups plus 2 Tbsp all purpose flour
• 1/2 tsp salt (if using unsalted butter)
• 1/2 tsp baking soda
• 1 1/2 cups Butterfinger pieces (I used a sharp knife to cut them up into chunks, you also end up with a lot of crumbly pieces too)

Preheat the oven to 350 degrees.  In a large bowl, beat the butter and sugars until light and fluffy.  Add the egg and vanilla and mix until thoroughly incorporated.  In another bowl, combine the flour, salt (if using), and baking soda.  Add to the butter/egg mixture and mix until just combined.  Stir in the Butterfinger pieces.  Chill the dough in the refrigerator for at least 30 min.

Line baking sheets with parchment paper and drop rounded tablespoons of dough (I used a medium cookie scoop) at least 3 inches apart on the sheets (the cookies will flatten and spread out).
Bake cookies for about 12 minutes or until golden brown.  Transfer to wire rack to cool.