Butterfinger Cookies from Cookies and Cups

Butterfinger Cookies - made dough November 7, 2023 from Cookies and Cups 

3/4 cup butter, room temperature

1 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla

1/2 teaspoon salt

3/4 teaspoon baking soda

2 1/4 cups all-purpose flour

2 cups chopped Butterfinger bars

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Add egg, egg yolk, vanilla, baking soda and salt, mixing until combined. Scrape down bottom and sides of bowl to keep mixture even textured.
4. Add flour in two additions, mixing on low speed after each addition, until just combined. Stir in chopped Butterfingers.
5. Portion dough into golf-ball-size dough balls. Evenly space on baking sheets and bake for 8-9 minutes or until edges are set and middles no longer look raw. Let cookies rest on baking sheets for 3 minutes then transfer to wire rack to cool completely.

I could almost become a fan of Butterfingers as long as I only use them in cookie baking. And if I wanted something flavored with peanut butter.

These were delicious and a great way to use up the leftover candy bars I still have from Halloween. Butterfingers just crumble when being chopped though so I tried to leave bigger pieces or else I'd end up with Butterfinger dust instead of chunks. They baked up nicely in this cookie and were easy to swirl to round cookies after baking since they didn't stick like Baby Ruths did.

You can see they also didn't spread too much, although the swirling not only neatens up the edges but also makes the cookies a tad thicker.

Wait until the cookies cool completely before eating or at least to lukewarm when the Butterfingers have had time to re-solidify. That adds a crispness back to the cookies and improves the texture.