We did an abnormal family grocery trip last week and as we were checking out, my husband noticed a display of “Butterfinger Peanut Butter Cups.” It was 11:30am and he was starving… Little did we realize how yummy they would be! I couldn’t tell you the last time I had a Butterfinger, but we definitely reopened some love there. So when I was at the grocery store this week and trying to think of a sweet treat to whip up, I grabbed a package of fun size Butterfingers and decided I would figure something out.
These cookies ended up with a great blend of chocolate and Butterfingers! But secretly, I could have used more Butterfinger. I’ll have to adjust next time I make them.
The recipe called for 1 King Size Butterfinger, but since I had the fun size, I used 7. I will probably use 10 when I make them next time.
Yummy chocolate batter topped with Butterfingers!
- 1/2 cup butter, room temperature
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 10 fun-size Butterfinger bars
- Preheat oven to 350° F (175° C).
- In a standalone mixer (can also use electric beaters), beat the room temperature butter, sugar, eggs, and vanilla until creamed together with paddle attachment.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
- Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
- Crush the Butterfinger bar with the bottom of a butterknife into chunky pieces.
- Mix in the Butterfinger chunks by hand using a large spoon.
- Using a teaspoon or cookie batter scooper, drop rounded batter onto cookie sheets, leaving an inch around each cookie drop.
- Place into oven and bake for 8-10 minutes. Do not over-bake or cookies will be hard.
- Let cool 2 minutes or more before transferring to a cooling rack to avoid the cookies falling apart.
What kind of fun desserts do you use Butterfingers (or any candy bar!) for?