Colorful packages of candy in fun sizes, king sizes and snack sizes await costumed trick-or-treaters eager for a full bucket of sweet treats. If your job as "candy security screener" allows you to sort through the goods, consider setting aside some Butterfinger candy bars to make these chewy, buttery cookies. Everyone will thank you. We carry individual bars as well as bags of Butterfingers at Jungle Jim's International Market- just in case you couldn't find those bright yellow wrappers amidst the piles of Halloween booty.
Leigh was baking cookies for a care package this past weekend and the results were disappointing. She used high quality, high fat butter and determined that using it produced a flat, somewhat greasy cookie. Undaunted by failure, it spurred her to try another recipe in hopes of getting a chewy cookie that would taste great and be sturdy enough to travel in the mail. Here it is!
A few, simple ingredients are needed - the only thing you may have to purchase are the Butterfinger bars. They chop easily - don't be afraid to allow for some larger chunks.
It is a stiff dough, so you will have the best results using a stand mixer.
We used a 1 1/2 tablespoon scoop to make these cookies. They do spread some, so six cookies on a large baking sheet is ideal.
Allow the cookies to cool on the pan for 2-3 minutes before moving them to a rack. If you have a cup of coffee or glass of milk, now is a good time to test the cookies! Warm cookies can't be beat.
If you enjoy baking, consider taking a class during Sweet Week - the first week of December 2013. We have 4 great classes that feature desserts, candies and cookies you will enjoy making for the holidays and all year round. For class information view the class calendar.
Chewy Butterfinger Cookies
1¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
1 stick (8 tablespoons) unsalted butter, room temperature
1 large egg
4 regular size Butterfinger candy bars (2.1 ounces each), chopped
Preheat oven to 375°. Line 2 large baking sheets with parchment paper.
Combine flour, baking soda and salt in a small bowl and whisk to combine. Combine butter and sugar in a stand mixer fitted with the paddle and mix on medium speed until creamy, scraping down sides of bowl at least once. Add the egg and mix well. Add flour mixture and mix until well combined. Stir in Butterfinger pieces with a wooden spoon.
Drop mixture with a 1½ tablespoon scoop onto prepared baking sheets (alternately, drop by slightly rounded tablespoons). Six cookies to a large baking sheet. Bake 10-11 minutes or until just beginning to brown, cookies should look slightly underbaked. Remove from oven and allow to cool on baking sheet 2-3 minutes before removing to a rack to cool completely. Store cookies in an airtight container.
Makes 2 dozen