Is it normal to have cravings post-baby? Ever since Baby C graced us with his presence I’ve had unsatiable cravings for Butterfinger candy bars. (This is especially weird because I used to give away all the Butterfingers and Baby Ruths in my Halloween stash as a kid. They were the worst.)
But now, I can’t get enough.
It’s a combination of the chocolate coating, it’s-more-than-just-peanut-butter flavor and the flaky, crunchy filling (what is that stuff?)
I like Butterfingers so much, I wondered if I could make a cookie out of them. Voila.
A butterfinger-y cookie that’s crisp on the outside, tender on the inside, and dunked in chocolate? It might be better than the candy bar. Might. And speaking of might, I might have eaten them for breakfast today…
Ingredients
1/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 egg
1 teaspoon vanilla
1 3/4 cup bleached* all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 Butterfingers, chopped in small pieces
2 cups dark or semisweet chocolate chips
2 tablespoons butter or shortening
Instructions
Cream together butter, peanut butter and sugars. Add egg and vanilla, mixing until combines. In a separate bowl combine flour, baking soda, and salt with a whisk. Add dry ingredients to wet ingredients. Mix in Butterfingers . Scoop out heaping tablespoons of dough onto silpat or parchment-lined cookie sheets. Do not flatten. Place cookie sheets in fridge to chill for at least 30 minutes.
Preheat oven to 375.
Bake for 8-10 minutes. Remove and let sit on cookie sheet for 2 minutes before removing to cookie rack. Cool completely.
Melt chocolate and butter/shortening in the microwave (a glass measuring cup works well for dipping), stirring frequently. Dip cooled cookies in chocolate. Let sit on foil until chocolate hardens.
Makes about 2 dozen cookies.
*Bleached flour is not required, but makes for thicker, puffier cookies.
Adapted from The Farm Girl Recipes
https://sugarmamacooks.com/butterfinger-cookies/
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