Butterfinger Cookies

Sorry for vanishing for a week! I had my master’s defense this morning, and while I had good intentions to cook and bake last week to ensure I’d still have regular blog posts… it just didn’t happen. I got totally swamped trying to get ready for my defense and ended up living on a big pot of Baked Potato Soup for most of the week.

I’ll make it up to you though by sharing the recipe for these ridiculously peanut-buttery Butterfinger Cookies. For a long time Butterfingers reigned supreme as my favorite kind of candy bar. These days I’m more inclined to reach for some Reese’s, but I still love Butterfingers too. These cookies have lots of chopped up candy in them, plus some peanut butter in the dough which makes for a pretty extreme cookie. A glass of milk is highly recommended!

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1 1/4 cups peanut butter (crunchy or smooth)
  • 1 1/2 tsp. vanilla extract
  • 1 cup  flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 10.5 oz. Butterfingers, coarsely chopped
Directions
  1. Preheat oven to 350 degrees, lightly butter two baking sheets.
  2. Cream the butter, peanut butter and sugars until fluffy. Add the egg whites and vanilla then beat until combined.
  3. In a separate bowl, combine the flour, baking soda and salt. Add to the peanut butter mixture and mix well. Stir in the Butterfingers until just combined.
  4. Scoop the dough into medium sized cookies (I used a 1 1/2 tablespoon sized cookie scoop) then bake for 10 to 12 minutes. Let the cookies cool on the cookie sheet for a few minutes, then move to a cooling rack.
Makes: About 3 dozen
Source: All Recipes
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