These Butterfinger Cookies have crisp buttery edges, a soft and chewy middle and are loaded with chopped butterfinger candy bar pieces. This recipe will yield 40 cookies.
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, Butterfinger, candy, candy bar, cookies, fall baking, halloween
Preheat your oven to 350℉ (or 180℃).Line two rimmed, metal baking pans with silicone liners or parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of your stand mixer, cream the butter with both sugars until light and fluffy. About 3 to 4 minutes.
Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each one.
Gradually add in the dry ingredients, scraping down the sides and bottom of the bowl after each addition. Mix until the flour is incorporated. Add in the chopped candy bars and mix a few times until through the dough - for large chunks of candy bar in your cookies, be careful not to over mix.
Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. I do 10 cookies per pan.
Bake on the middle rack of your preheated oven for 10 minutes or until the edges of the cookies are lightly golden brown.
Remove the cookies from the oven and let cool on the pan for 5 minutes before transferring to a wire rack. Repeat with remaining dough.
Notes
See post for storage instructions and the hack I use for perfectly round cookies.Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.