Chewy Butterfinger Cookies
A rich dough studded with crispy butterfinger pieces. The cookies are soft and incredibly chewy. Bake right away for a thin cookie, and chill the dough for thicker cookies.
Servings: 4 dozen
Ingredients
- 1/2 cup salted butter, room temp
- 1 cup (147 g) firmly packed brown sugar
- 1/4 cup (53 g) sugar
- 1 egg, medium (can be room temp or cold)
- 1 1/2 tsp vanilla
- 1 ¾-2 cups (230 g) self rising flour, White Lily brand
- 1/4 tsp salt (reduce to 1/8 tsp if using salted butter)
- 1 cup butterfinger 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. about 1 minute or until mixture looks fluffy and well combined.
- Stir in the flour and salt until no white streaks remain, and then gently mix in the Butterfinger pieces.
- This is a fairly wet dough, so if it's too wet to roll into balls, cover the dough and let sit at room temp for about 10 minutes until the flour soaks up the wet ingredients. *See notes below*
- For a thinner cookie, roll into balls and bake for 7-8 minutes or until edges are slightly turning golden. For thicker cookies as pictured, chill the dough for 30 minutes to an hour, then bake.
- Let cool for 5 minutes on the pan then place on wire rack to finish cooling.
Notes
- If you don't have self rising flour, you can use all purpose flour + 1 tsp baking soda + 1/4 tsp salt instead.
- This recipe has been tested with 230 g of White Lily Self Rising Flour. If you're using measuring cups, you will need between 1 3/4 cups and 2 cups of flour. If the dough is still too soft to roll, add a tablespoon of flour at a time until the dough can be rolled without sticking, or stick it in the fridge to chill.
- I used a heaping teaspoon of dough to make these cookies. This will give you around 4 dozen small cookies. If you use a tablespoon scoop, you'll get around 30-32 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.