They are: the most basic of cookie dough bases + crumbled Butterfinger bars.
Simple. Scrumptious.
And hey, with Halloween coming up this week, what could could be a better excuse to bake cookies than leftover Halloween candy? You could probably substitute Snickers, Twix, Kit Kat, or (my personal favorite) Reese’s just as easily as Butterfinger!
Don’t fight it. You know I’m right.
Maybe there’s a lesson here for me to learn as a baker. Simple doesn’t always mean boring. Sometimes, simple means reliable. Tried and true. Tested and perfected. Sometimes simple means yum, no frills or fuss necessary. Just yum.
I think my friend Sadie agrees. (Just don’t tell my brother. He already thinks he’s always right. There’s no need to encourage him.) She asked to be featured on this blog, and since she was the biggest advocate of it finally getting started, what could be more fitting?
Speaking of whom, Sadie declared these Butterfinger Cookies to be the best cookies I’ve made second only to the New York Times Chocolate Chip Cookie recipe (sure to be featured on here in due time, as they are a perennial favorite in my repertoire). And after three years of friendship, she’s tasted a lot of my baked goods. So.
Butterfinger Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 2 dozen cookies 1x
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) salted butter, softened
- 1 large egg
- 3 king sized Butterfinger bars, crushed
Instructions
- Preheat oven to 375F degrees.
- Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
- Gradually beat in flour mixture. To crush Butterfingers, break into chunks and place in a ziploc. Bash with the backside of a spoon until suitably crumbled. Stir into dough by hand using a spatula. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 10-12 minutes or until lightly browned. Allow to (mostly) cool and enjoy!
Notes
Recipe from Sally’s Baking Addiction.
AGeipel says
Yum-my. I have to make those sometime. Or you have to make them and like freeze one for me to try!
AGeipel says
They looks so simple too! I coul dmake those just like randomly in a half hour sometime!
Sadie, muse says
Molly, after ruminating on what I want to be my final request, I would love for you to make a batch of these cookies. But would you possibly make half of them with butterfinger and the other half with heath bar? I would be more than happy to provide you with butterfingers, heath bars, and butter. k,thanks,loveyou