Saturday, August 13, 2016

Butterfinger Chocolate Chip Cookies

I saw the bag of Butterfinger Bits in the baking section at Publix the other day and bought a package, not with any plan in mind, but just because I thought they might find a way into one of my recipes. I adapted a chocolate chip cookie recipe, cutting down the amount of sugar and adding some peanut butter and came up with this recipe. They are really good!

Butterfinger Chocolate Chip Cookies

This recipe for Butterfinger Peanut Butter Chocolate Chip Cookies makes about fifty cookies...if you can wait for all of the cookies to be finished baking!!

3 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1/3 cup smooth peanut butter
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1 1/2 cups semisweet chocolate chips
1 package (10 oz.) Butterfinger Baking Bits or 1 1/4 cups chopped Butterfinger Candy Bars


Preheat oven to 375 degrees.

Sift together flour and salt. Set aside.

Cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

Dissolve baking soda in hot water. Stir into batter.

Stir in flour and salt mixture until combined.

Stir in chocolate chips, milk chocolate chunks and nuts (optional).

Allow to chill in refrigerator for about 2 hours or overnight.  

Remove from refrigerator. Allow to come back to room temperature. Shape into 1 inch balls and place on a sheet of parchment paper on a cookie sheet.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.