When I was a kid, right after trick or treating on Halloween, my sisters and I would sit down in the middle of the living room floors, dump out all of our candy, take inventory, and then get down to completing the very important candy trading. You know… I’ll give you my Milky Way for your Twix Bar? There were a few candy bars that I always wanted to have in my stash, including… Butterfinger. I wanted them all. Crispety, crunchy, peanut buttery goodness covered in chocolate. I love ‘em which is why I decided they belonged in another favorite of mine…. cookies.
These amazing buttery chock-full-of-Butterfinger cokies are suuuuper yum. Like, beyond yum. Freakishly yum. Yum, yum, yum. Risking life and limb, I had to hoard the last dozen or so just so I could take pictures of them so I could post the recipe. No one knows exactly what happened to those cookies after pictures were taken. Reports are mixed and slightly fuzzy.
Did your kids manage to scare up way too many sweets this year? Instead of hauling all of that leftover Halloween candy into the office or hiding it in a drawer, turn it into this amazing treat. If they didn’t, or as would be my case, aren’t willing to part with their precious butterfingers, hit up the clearance Halloween candy aisle. And if they’re all out, no worries, they’re in stock through out the whole year. 😉
Butterfinger Brownie Cookies
recipe originally from Recipe Girl
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
8 ounces semi sweet chocolate chips
1 cup granulated white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup + 1 tablespoon All Purpose Gold Medal® Flour
1/8 teaspoon baking soda
2 cups chopped Butterfinger candy bars (7.8 ounces)- Roughly 12 fun-size bars
1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.
2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth, or melt in a double boiler.
3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.
4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you’ve got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers.
5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they’ll need space to spread out. Bake 10 to 12 minutes. They’ll spread out and puff up. You want to take them out when they’ve crackled but they’re still soft and gooey. They’ll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely.