Butterfinger Cookies

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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.

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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…

Butterfinger Cookies

Butterfinger Cookies


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


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


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