2 1/4cups(230 g) self rising flour, White Lily brand
1/4tspsalt (can omit if using salted butter)
1cupbutterfinger bits (or use 1 cup chopped butterfinger candy bars-you'll need around 8 fun sized bars.
Instructions
Preheat oven to 375° F.
In a large mixing bowl, cream butter and sugars until fluffy.
Add in egg and vanilla and mix well.
Stir in the flour and salt, and then add the Butterfinger pieces.
Roll into balls and bake for 7-8 minutes or until edges are slightly turning golden.
Optional-you can chill the dough for 30 minutes to an hour, then bake. This will make a thicker cookie, but this step is not necessary!
Notes
If you don't have self rising flour, you can use all purpose flour + 1 tsp baking soda + 1/2 tsp salt instead. I used a heaping teaspoon of dough to make these cookies. This will give you around 4 dozen small cookies. If you want to use a larger scoop that works too but you'll get less cookies. These cookies were too crispy when baked for 8 minutes in my oven. 7 minutes was perfect for a soft, chewy cookie that remained soft for days after baking.