Butterfinger cookies

Chopping Butterfingers

I know it may seem like all I do lately is run and bake cookies. It’s not entirely untrue, but I will hopefully get back to some regularly scheduled programming (aka cooking) in the near future. I do have to come up with something interesting for an Olympics potluck this weekend…any ideas?

Folding in the chopped candy

Claire and I made these for the fundraiser that we planned for the UNC-Duke game that was not meant to be, in addition to Valentine M&M cookies and Nika cookies (oatmeal chocolate chip pecan). We made 1.5 times the recipe in order to have enough to fill all of the Valentine treat bags, but I decided to include the original recipe here…because math is hard.

I got to use Claire’s fancy new meat mallet to chop the Butterfingers. I might need to invest in one of those – it had more surface area for “chopping” than my hammer!


Butterfinger cookies
Source: Sally’s Baking Addition via Pinterest
Makes: about 3 dozen Kara-sized cookies

Ingredients
1 and 3/4 cups all-purpose flour

Delicious finished product!

3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated white sugar
1 stick unsalted butter, softened
1 large egg (use 2 if dough seems too dry)
8 fun size Butterfinger candy bars, chopped

Directions
1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda, and salt in small bowl and set aside. In a medium or large bowl, mix together sugar and butter until creamy. Beat in egg until just combined.

3. Gradually beat in flour mixture. Fold in Butterfinger pieces. The dough will be very thick. Drop by slightly rounded teaspoonfuls onto ungreased baking sheet.

4. Bake for 10-12 minutes or until lightly browned. Cool and wire rack and enjoy! (I bet it will be hard to resist sneaking a warm cookie…)