Diane Lane
Veteran
I'm not sure if Butterfinger candy bars are available throughout the world, but if not, they should be. They're one of my favorite candy bars, and are also a favorite of many of my friends and family members, which is why I'm planning to make these cookies. I love trolling the after Christmas sales bins, and I got a great deal on some Butterfinger chips (like chocolate chips, but made from Butterfinger bars instead of chocolate) at my grocery store. I'm glad I got 2 packages when I did, because by the time I got back to the store a few days later, they were sold out. I've looked around online, and found this recipe. I'm working on some other things until the butter softens, but I'm hoping to get them made and into the mail today.
Here are the ingredients:
The baking instructions are also pretty standard, so I don't anticipate any issues with making one or two batches of these.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
If you try them, I hope you'll share your experience, and let me know if you like the recipe. I know there are others out there, but I like the simplicity of this recipe.
Here are the ingredients:
- 1 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) butter or margarine, softened
- 1 large egg
- 36 pieces NESTLÉ BUTTERFINGER BITES Candy, coarsely chopped
The baking instructions are also pretty standard, so I don't anticipate any issues with making one or two batches of these.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
If you try them, I hope you'll share your experience, and let me know if you like the recipe. I know there are others out there, but I like the simplicity of this recipe.