Do you have a favorite candy? Everyone does I assume. I have a few, depending on my mood. One of my perennial favorites is a Butterfinger though! There’s something about the delicious, crunchy, peanut-butter and chocolate taste that makes me happy despite the fact that they always get stuck in my teeth! Awhile back I spied a bag of Butterfinger baking pieces on the discount shelf at Kroger – 89¢!! That’s basically free candy in my mind. I’ve been waiting to use them. I sort of made up my own recipe from a sugar cookie based recipe. That’s a little dangerous – as I’ve mentioned, I’m not the best or most frequent baker in the entire world. I’m pretty happy with how they turned out. Hope there are some other Butterfinger lovers out there who like them!
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 3 tbsp peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 3 tsp baking powder
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 2 cups butterfinger pieces (they sell baking butterfinger pieces, or you could smash up whole candy bars)
- Preheat oven to 350 degrees.
- Beat together butter, sugars, and peanut butter at medium speed (in your stand mixer or in a large glass bowl with a hand mixer).
- Add in the eggs and vanilla, beating until well-combined.
- In another large bowl, sift together the flour, baking powder, cocoa powder, and salt. Slowly add into the mixing bowl until it is all thoroughly mixed together.
- Stir in the butterfinger pieces by hand.
- Using two teaspoons, drop the cookie dough on a cookie sheet that has been lightly sprayed with cooking spray or covered with a silpat or similar.
- Bake for 12 minutes on the middle rack.
- Cool on a wire rack before eating. (Or eat right away because you love warm, gooey, fresh cookies and don’t care if you burn your tongue!)