Butterfinger Chocolate Chip Cookies
Butterfinger chocolate chip cookies are an easy way to take classic chocolate chip cookies up a notch. The candy adds a crunchy, peanut-buttery twist that makes them a hit with both kids and adults.
Servings 30 cookies
Calories 255kcal
Equipment
Ingredients
- 1 cup melted butter real butter, no substitutes
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups Butterfinger candy bars cut into chunks
- 1 cup milk chocolate chips
- 2 and ¾ cup all-purpose flour sifted before measured
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Melt butter and allow it to cool
- In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Slowly add the flour mixture to the egg and sugar mixture.
- Stir in the Butterfinger candy bars and chocolate chips by hand until evenly distributed.
- At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.
- After the dough is chilled, bake cookies at 350 degrees F for 15 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 2 tablespoons of dough, I cooked for 15 minutes.
Nutrition
Calories: 255kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 119mg | Potassium: 126mg | Fiber: 2g | Sugar: 20g | Vitamin A: 225IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 2mg
