Tuesday, November 15, 2016
What you Need:
1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup salted butter, softened
1 large egg, at room temperature
8 fun sized butterfinger candy bars, chopped
How to make them:
Preheat oven to 375F degrees.
Combine flour, baking soda, and salt in small bowl and set aside. With
an electric mixer, beat sugar and butter until creamy. Beat in egg until
Gradually beat in flour mixture. Stir in butterfinger pieces by hand.
The dough will be very thick. Drop by slightly rounded tablespoonfuls
onto ungreased baking sheet. I actually used a melon ball scoop for these
they turned out nice shaped.
Bake for 10-12 minutes or until lightly browned. Allow to cool on the
baking sheets for 5 minutes, then transfer to a wire rack to cool
Make ahead tip: Cookies stay fresh covered at room temperature for up to
1 week. Baked cookies freeze well - up to three months. Unbaked cookie
dough balls freeze well - up to three months. Bake frozen cookie dough
balls for an extra minute, no need to thaw.