Butterfinger Chunk Cookies
These crispy, buttery cookies have plenty of Butterfinger chunks baked into them.
Foto: RecipeGirl
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))
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 0.5 cup | - | - | |
| granulated white sugar | 0.5 cup | - | - |
| 0.5 cup | - | - | |
| egg | 1 large | - | - |
| vanilla extract | 1 teaspoon | - | - |
| 0.25 cups | - | - | |
| salt | 0.5 teaspoon | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| crushed Butterfinger candy bars | 0.5 cups | - | - |
*Estimated market prices, may vary by region
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