Delectable Chewy Butterfinger Cookies
These caramelly, Chewy Butterfinger Cookies have a delicious crunch in every bite! So delicious that you’ll be back for seconds and thirds!
These marvelous cookies, brimming with chunks of Butterfinger candy bars, offer the perfect reason to splurge a little extra when buying Halloween treats or grabbing a couple of Butterfinger Bars at the register. This soft, chewy Butterfinger Cookies Recipe is guaranteed to impress your family!
Why You Must Make These Cookies
- If you adore Butterfinger candy bars, you’ll go crazy for these chewy cookies packed with chopped chunks of Butterfingers!
- They’re a delicious way to shake up your baking routine with a fun and tasty recipe.
- They’re incredibly addictive!
- One reader, Kelli, says: “I have made these cookies for work three times now, and everyone loves them!”
Ingredient Notes
- Kitchen Staples: Flour, Baking Soda, Salt, Sugar, Brown Sugar
- Butter: Melted and slightly cooled. Salted butter works just fine; for unsalted, consider adding a pinch or two more salt.
- Eggs: Large eggs are preferable. Room temperature eggs incorporate better into the dough.
- Vanilla Extract: Ensure you use real vanilla extract for the best flavor. Check the label!
- Butterfinger Candy Bars: You’ll need 1 cup of chopped Butterfingers, which can be derived from various bar sizes (I used two 2.1-ounce bars).
Expert Tips for Perfect Cookies
Making these cookies is as easy as preparing chocolate chip cookies! Just swap out the chocolate chips for chopped Butterfingers. Here are some additional tips for creating the best Butterfinger cookies:
- Bring your butter and eggs to room temperature beforehand. This step helps ensure a smooth mix.
- Chop Butterfingers into pieces similar in size to chocolate chips, or a little larger if you prefer! Feel free to mix in some of the larger crumbs for extra flavor.
- Use a wooden spoon to mix in your dry ingredients. It prevents overmixing, which can make cookies cakey instead of chewy by activating gluten.
- A cookie scoop is perfect for creating uniform cookie dough portions. If they come out slightly misshapen after baking, reshape them gently with a spatula while they’re still warm.
I’m so glad I didn’t give up cookie dough for Lent this year! The first sign of a fantastic cookie? Amazing dough. I was pleasantly surprised with the taste test!
Instructions
- Preheat your oven to 325ºF (160ºC) and line baking sheets with parchment paper.
- Mix the ingredients: In a mixing bowl, combine the melted butter with the sugars and beat until creamy.
- Add the eggs: Mix in the eggs and vanilla extract until fully incorporated.
- Combine dry ingredients: Add the baking soda and salt. Mix well, then stir in the flour until combined.
- Fold in Butterfingers: Gently mix in the chopped Butterfingers, ensuring they are evenly distributed.
- Scoop the dough: Using a tablespoon, scoop out portions of dough onto the lined baking sheets.
- Bake: Bake for 8-10 minutes or until the cookies are lightly browned.
- Cool: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely.
Tips for Presentation
If you’re preparing these cookies for a special occasion, consider gently tapping the edges with a spatula to shape them into nice rounds while they are still warm. It adds an appealing touch for guests or as a gift!
Frequently Asked Questions
What flavors are in Butterfingers?
Butterfingers feature a crispy, peanut butter-flavored center, coated with rich chocolate.
Who makes Butterfinger candy bars?
The Butterfinger brand was initially established in 1923 by the Curtiss Candy Company based in Chicago. Production shifted to Nestle in 1990, and Ferrero acquired the brand in 2018.
Store your cookies in an airtight container at room temperature for about 3-4 days. For longer storage, freeze them for up to 3 months. Simply pull out what you need and let them defrost overnight in the refrigerator before serving.
Can I substitute other candies in this recipe?
Absolutely! Feel free to add other candies or chocolate chips, but keep in mind that it will alter the flavor and texture of the cookies.
Yes, you can use a gluten-free flour blend to replace the all-purpose flour in the recipe.
This rewritten article maintains a friendly and inviting tone while adhering to the structural guidelines outlined. Make sure to replace any image sources with your desired images or desired descriptions. Enjoy baking!
