Butterfinger Cookies. These Butterfinger Cookies are for Butterfinger lovers! They're a crunchy, sweet and buttery cookie with chunks of Butterfinger candy bars mixed in. Butterfingers work well in this cookie because the.
They're thick, puffy, oozing with crispy, sticky Butterfingers. Gluten Free Peanut Butter Butterfinger Cookies. Butterfinger Cookies Are Easy, Chewy, and Buttery! You can Have Butterfinger Cookies using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Butterfinger Cookies
- What You needis 3 1/2 cups of Pillsbury Gluten Free Flour.
- It's 1 tsp of baking soda.
- It's 1/2 tsp of salt.
- What You needis 1 1/2 cups of sugar.
- What You needis 2 of sticks, unsalted butter.
- What You needis 2 of large eggs.
- What You needis 10 oz bag of Butterfinger Bits.
I feel like I don't give Butterfingers a fair shot in the quest for top candy bar. I have always liked them, but they aren't ever my first choice. Butterfinger® Cookies. this link is to an external site that may or may not meet accessibility guidelines. Drop by tablespoons onto ungreased cookie sheet.
Butterfinger Cookies instructions
- Preheat oven to 350°.
- Combine flour, baking soda and salt in a small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in the eggs until conbined..
- Gradually beat in flour mixture. Stir in Butterfinger Bits by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto an ungreased baking sheet..
- Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely..
These scrumptious peanut butter cookies are chock full of Butterfinger flavor and they definitely bring new meaning to Bart Simpson's classic catchphrase - "Nobody better lay a finger on my Butterfinger. Butterfinger Cookies will be your new favorite cookie! Crispy cookies filled with chopped Butterfingers, how can you resist? A step-by-step guide to making delicious Butterfinger cookies. Video by Digital Media student Melanie Payne.