Butterfinger Chunk Cookies

Name: Butterfinger Chunk Cookies
Total time: 32 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 1/2 cup (1 stick) unsalted butter, (at room temperature); 1/2 cup granulated white sugar; 1/2 cup (packed) dark brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups (plus 2 tablespoons) all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups crushed Butterfinger candy bars ((about 3 regular-sized bars))

These crispy, buttery cookies have plenty of Butterfinger chunks baked into them.

⏱️ 32 min 🔪 Prep: 20 min 🔥 Cook: 12 min 📊 Medium 👁️ 13 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

24 servings

1/2 cup (1 stick) unsalted butter, (at room temperature)
1/2 cup granulated white sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups (plus 2 tablespoons) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups crushed Butterfinger candy bars ((about 3 regular-sized bars))

Steps

Using an electric mixer, beat the butter and both sugars in large bowl until well-blended. Add the egg and vanilla and beat until fluffy. Beat in the flour, salt and baking soda. Stir in the Butterfingers (the dough will be moist). Chill the cookie dough at least 30 minutes and up to 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon of dough for each cookie (I use a small cookie scooper), drop the cookie dough in mounds onto the prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; the cookies will spread). Bake the cookies until golden brown, about 12 minutes. Transfer the parchment with the cookies to a rack and cool completely.