As I've mentioned before, for me, cookies must be chewy. This recipe uses the same base for the Chewy Chocolate Chunk Cookies, including the cornstarch, so they are guaranteed to be a chewy cookie. These cookies stayed perfectly soft and chewy for a few days and were the perfect way to use up some of those Butterfingers. They did spread a little more than I would have liked, which resulted in some very thin cookies, but they did stay chewy!
Now that we are into November, are you starting to feel a little bit more in the Holiday spirit? I've been surprised to see lots of stores and shopping centers already decorated for the holidays and I've heard rumors of people already listening to Christmas music! These cookies would be a perfect way to get your holiday baking started-which is why they're my contribution to this week's 12 Weeks of Christmas Treats Blog Hop hosted by Meal Planning Magic!
Chewy Butterfinger Cookies
3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces crushed Butterfinger Candy Bars (about 8 snack size bars), divided
With a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together butter, brown sugar and sugar for several minutes until light and fluffy. Mix in egg and vanilla extract.
In a large bowl, sift together flour, cornstarch, baking soda, and salt. Slowly mix in the dry ingredients into the wet. Using a rubber spatula, fold in about 8 ounces crushed Butterfinger Candy Bars, reserving 2 ounces for garnish. Chill the dough for around 2 hours for thicker cookies.
Preheat oven to 350 degrees.
Using a standard-sized cookie scoop or tablespoon, drop dough onto ungreased baking sheets. Press crushed Butterfinger pieces onto the top of each cookie ball. Bake for 8-10 minutes, until barely golden brown around the edges. Allow the cookies to cool for 5 minutes before transferring them to wire racks to cool completely.
Source: Slightly adapted from Center Cut Cook
3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces crushed Butterfinger Candy Bars (about 8 snack size bars), divided
With a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together butter, brown sugar and sugar for several minutes until light and fluffy. Mix in egg and vanilla extract.
In a large bowl, sift together flour, cornstarch, baking soda, and salt. Slowly mix in the dry ingredients into the wet. Using a rubber spatula, fold in about 8 ounces crushed Butterfinger Candy Bars, reserving 2 ounces for garnish. Chill the dough for around 2 hours for thicker cookies.
Preheat oven to 350 degrees.
Using a standard-sized cookie scoop or tablespoon, drop dough onto ungreased baking sheets. Press crushed Butterfinger pieces onto the top of each cookie ball. Bake for 8-10 minutes, until barely golden brown around the edges. Allow the cookies to cool for 5 minutes before transferring them to wire racks to cool completely.
Source: Slightly adapted from Center Cut Cook
Butterfingers are my husband's favorite candy bar. I know that he would love these, Dawn!
ReplyDeleteButterfingers are my favorite! YUM!
ReplyDeleteThe holidays can never start too early for me! : ) We love a chewy cookie over at our house and I like the sound of this and the fact that they stay soft for a few days is a big plus.
ReplyDelete