Description
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups crushed Butterfinger candy bars
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions:
Preheat Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Butterfingers: Stir in the crushed Butterfinger candy bars until evenly distributed throughout the dough.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake: Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Adjust the amount of Butterfingers based on your preference.
Add chopped nuts or toffee bits for extra crunch.
For chewier cookies, bake for slightly less time.
Prep Time: 15 minutes
Cooking Time: 8-10 minutes
Total Time: 23-25 minutes
Servings: About 24 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Use an electric mixer on medium speed to beat the butter and sugar for a full 3-4 minutes until pale and fluffy. This incorporates air for a lighter texture. When adding the dry ingredients, mix on low speed and stop as soon as the flour disappears. Overmixing develops gluten, leading to tough cookies. Use a cookie scoop or two spoons to form consistently sized dough balls, which ensures even baking.
Serving Suggestions
These Butterfinger cookies are incredibly versatile. Serve them warm with a scoop of vanilla bean ice cream for an epic cookie sundae. For a party, create a cookie sandwich with a layer of chocolate frosting or peanut butter buttercream in the middle. They also pair wonderfully with a cold glass of milk, a hot coffee, or even crumbled over a bowl of chocolate pudding for a decadent dessert parfait.
How-to Summary
In short: Cream soft butter and sugar until fluffy. Beat in egg and vanilla. Whisk dry ingredients separately, then combine with wet mix. Fold in crushed Butterfinger bars. Scoop dough onto parchment-lined sheets and bake at 375°F (190°C) for 8-10 minutes until golden-edged. Cool before serving.
Frequently Asked Questions
Can I use a different candy bar? Yes, crushed Heath bars, Snickers, or peanut butter cups work well, but the baking time may vary slightly.
How do I store these cookies to keep them fresh? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked dough balls for up to 3 months.
My cookies spread too much. What happened? This usually means your butter was too warm or melted. Ensure your dough is cool, and consider chilling it for 30 minutes before baking if your kitchen is warm.
Can I make these without a mixer? Absolutely. Use a sturdy wooden spoon and some elbow grease to cream the butter and sugar thoroughly. The rest can be mixed by hand.
Are there any nut-free alternatives? While Butterfinger contains peanuts, for a nut-free version, use crushed pretzels or toffee bits for a similar crunchy texture.
Common Mistakes to Avoid
- Using melted butter, which causes excessive spreading.
- Overmixing the dough after adding flour, resulting in dense cookies.
- Not spacing dough balls 2 inches apart, causing cookies to bake into each other.
- Overbaking; cookies continue to cook on the hot tray. Remove them when the edges are just set.
- Measuring flour incorrectly. Spoon flour into the measuring cup and level it off; don’t scoop directly from the bag.
Conclusion
These Butterfinger cookies are a surefire hit, combining a classic buttery base with the irresistible crunch and flavor of a beloved candy bar. By following this enhanced guide, paying attention to the key tips, and avoiding common pitfalls, you’ll produce a batch of perfectly golden, crunchy, and delicious cookies that are simple enough for any baker. Enjoy the process and the fantastic results!