The best tip during this whole pandemic, is using leftover candy in a cookie recipe! As a Foodie, I get gifted with a lot of candy that tends to go to waste. The candy of choice for the recipe are Butterfingers.
Butterfingers work well in cookies because you get that chewy chocolate and peanut butter taste in every bite. Think of it as an upgrade Peanut Butter Cookie.
When you bite into the cookies, you get that crunch and soft texture that is unbelievable. You can enjoy it with your favorite glass of milk or with your favorite ice cream. If you want to go wild, try it with both.
With this recipe, I used a generous about of Butterfingers. Why? Just look at the pictures below. They say pictures are worth a thousand words right?
Did I mention that the center is gooey?
What do you need?
• Butter– Unsalted is preferred. If you have salted butter, leave the salt ingredient out of the recipe. To get fast room temperature butter, microwave for 10 seconds. If you aren’t a fan of using a microwave, you can leave the butter out for 30 minutes.
• Eggs- If you can’t eat eggs, a great substitute is a mashed banana, yogurt, buttermilk or apple sauce.
• Granulated Sugar– White Sugar is preferred. You can use Low Sugar Sweetener as well.
• Vanilla Extract- Any type works.
• Kosher Salt
• Baking Soda
• All Purpose Flour – All Purpose Flour is preferred. You can substitute for Almond Flour.
• Butterfinger- Snack Size is preferred. If you can’t find fun size, you will need about six regular size bars.
Let’s get started……
Prep Time: 20 minutes
Cook Time: 15 minutes
Rest Time: 1hr (Optional, but recommended)
Total Time: 35 minutes
Yields: 10 cookies
• 2 1/4 cups all purpose flour
• 3/4 cup butter, room temperature
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 cups chopped Butterfinger (approx 10–12 Fun Size Snack ) I used 11
[Step by Step Pictures Coming Soon]
1. Preheat oven to 350°F. Line two baking sheets with parchment. Set aside.
2. In the bowl of your stand mixer fitted with the beater or paddle attachment, mix butter and sugar together for 2 minutes. Do this until light and fluffy.
3. Add in vanilla, yolk, egg, baking soda, and salt. Mix until combined. Using a rubber spatula, scrape sides as needed.
4. Turn mixer to low and add in flour. Half of the flour at a time. Mix until just combined.
5. Stir in the chopped Butterfinger. The dough will be thick, don’t worry!
6. Cover bowl in plastic wrap and place in the fridge to rest for 30 minutes.
7. Using a medium (3 tbsp) ice cream scoop, drop dough onto cookie sheet about 2 inches apart. 3 to 4 cookies on a sheet is recommended.
8. Place cookies in the fridge 30 minutes or freezer for 10 minutes. Why? The cookies need to hold their shape while baking and this is how you do it.
9. Bake for 12-15 minutes until cookies are lightly golden.
💡Tip: To make the cookies perfectly round, use a biscuit cutter or mason jar top. When the cookies are done baking, place biscuit cutter over each cookie and in a circular motion, shape the cookies into a perfect circle.
10. Allow the cookies to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool completely. Bake remaining cookies dough.
What are the storage instructions?
Store airtight for up to 3 days at room temperature. You can freeze the in a freezer safe bag up to 2 to 3 weeks.