Butterfinger Chunk Cookies
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- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup 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 Butterfinger BB's candies (about five
1.7-ounce packages)
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- Using electric mixer, beat butter and both sugars in large
bowl until well blended. Add egg and vanilla and beat until
fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger
BB's (dough will be moist). Chill 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 dough for each cookie,
drop cookie dough in mounds onto prepared baking sheets,
spacing 3 inches apart (about 8 cookies per sheet; cookies
will spread). Bake cookies until golden brown, about 12
minutes. Transfer parchment with cookies to rack and cool
completely. (Can be prepared 4 days ahead. Store in airtight
container.)
Makes about 24 cookies
Bon Appetit, January 2000
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Butterfinger
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