Chocolate Butterfinger Cookies

Candy on its own is amazing – duh.

Adding candy into baked goods? What could be bad?

More sugar? More fat? More YUM if you ask me.

And these days, they sell ALL KINDS of pre-made bags of candy in chopped up chip and “bit” form.

Because they are like – “we know you all are too lazy to chop up this candy yourself, so we are going to charge 3 extra dollars and do it for you.”

And we are all like “YAYYYYYYY!!!! THANK GOODNESS!!!”

You can find these slightly overpriced, but super convenient candy-bits in the baking aisle!

My latest discovery – Butterfinger bits!!

Butterfinger bits are awesome because, like heath bar bits, they tend to melt when you bake them – giving your baked goods a slightly sticky, toffee-like crunch.

But what to use them for? Well – Butterfingers are covered in chocolate… so, how about CHOCOLATE!

Chocolate Butterfinger Cookies

Prep Time: 10 minutes | Cook time: 8-10 minutes | Total Time: 25 minutes

This is an AWESOME recipe for those occasions/events when you know you need to bring a baked good somewhere – but you don’t want to bring in the 6th batch of chocolate chip cookies AND you really don’t have the time for anything elaborate! FullSizeRender (18) They are quick, easy and taste amazing!

The chocolate cookie itself is buttery and sweet, yet rich with cocoa flavor. But when you add in those chocolate chips – you are in for an even more decadent experience! SO very chocolatey! FullSizeRender (11) Then there is the butterfinger… FullSizeRender (24) The butterfinger melts into this perfect, toffee-like texture that is just unbeatable!  FullSizeRender (14) It’s a bit sticky – but also crunchy. And it DEFINITELY melts in your mouth!

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It’s like you’re eating candy – but in a cookie!!

Oh wait… it is ACTUALLY candy in a cookie. FullSizeRender (20) YAY FOR CANDY IN COOKIES!

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1 tablespoon vanilla extract

2 eggs

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup semi-sweet chocolate chips

1 1/2 cups chopped Butterfinger candy bars or Butterfinger bits

Directions

  1. Preheat oven to 350F. Lightly grease cookie sheet, set aside.
  2. In a medium bowl, cream butter and sugars. Add eggs one at a time, then vanilla, stirring until fully combined.
  3. In a small bowl, combine flour, cocoa powder, baking soda, salt, chocolate chips and Butterfinger bits – stir until evenly distributed.
  4. Pour dry ingredients into wet, folding together until dough has formed. 
  5. With a large spoon, roll and drop 1-2 inch cookie dough balls onto lightly greased cookie sheet. 
  6. Bake at 350F for 8-10 minutes, or until cookies have flattened and no longer look “wet” in center. Remove cookies from oven and allow to cool on pan for 3-5 minutes – then use cookie spatula to move cookies to wire rack to cool completely.
  7. Enjoy slightly warm or completely cooled with milk or ice cream!

Storage: Once completely cooled, store in airtight container for up to 1 week. Or freeze for 2-3 weeks in zip-top bag (they actually taste great frozen too!)

Want to save or print this recipe? Go ahead!

Chocolate Butterfinger Cookies
These rich chocolatey cookies are packed with chocolate chips and yummy Butterfinger bits! Ooey, gooey yet rich and crunchy - your mouth won't know what hit it!
Print
Ingredients
  1. 1 cup (2 sticks) unsalted butter, at room temperature
  2. 3/4 cup granulated sugar
  3. 3/4 cup light brown sugar, packed
  4. 1 tablespoon vanilla extract
  5. 2 eggs
  6. 1 3/4 cups all-purpose flour
  7. 1 cup unsweetened cocoa powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 1 cup semi-sweet chocolate chips
  11. 1 1/2 cups chopped Butterfinger candy bars or Butterfinger bits
Instructions
  1. Preheat oven to 350F. Lightly grease cookie sheet, set aside.
  2. In a medium bowl, cream butter and sugars. Add egg and vanilla, stirring until fully combined.
  3. In a small bowl, combine flour, cocoa powder, baking soda, salt, chocolate chips and Butterfinger bits - stir until evenly distributed.
  4. Pour dry ingredients into wet, folding together until dough has formed.
  5. With a large spoon, drop 1-2 inch cookie dough balls onto lightly greased cookie sheet.
  6. Bake at 350F for 8-10 minutes, or until cookies have flattened and no longer look "wet" in center. Remove cookies from oven and allow to cool on pan for 3-5 minutes - then use cookie spatula to move cookies to wire rack to cool completely.
  7. Enjoy slightly warm or completely cooled with milk or ice cream!
Notes
  1. Storage: Once completely cooled, store in airtight container for up to 1 week. Or freeze for 2-3 weeks in zip-top bag (they actually taste great frozen too!)
The Hungry Bride http://thehungrybride.com/

Enjoy!

 

 

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