This Butterfinger has been gathering dust on our shelf. Partially because I can never justify eating a full size candy bar, partially because Nik doesn't go out of his way to eat candy... when it's right in front of him it's a completely different story.
So, I chopped it up and threw it in cookies when we didn't have enough chocolate chips. The dough for this recipe is a good base for any type of cookie you want to throw something extra into. (Rolos, peanut butter chips, Reeses, ect.) The secret is the ridiculous amount of brown sugar.
Butterfinger Chocolate Chip Cookies
- 1 cup butter, at room temperature
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 2 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup semi-sweet chocolate chips
- 1-2 Butterfinger(s) chopped
- Preheat oven to 350 degrees F.
- Beat butter with an electric mixer until creamy. Add the sugars and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips and Butterfinger.
- Using a cookie scoop or tablespoon, drop balls of dough onto baking sheets, leaving a few inches of room between them. Bake for 10-12 minutes.