It took me a while to decide what kind of cookies to make. I'd read a few online posts about folks making Butterfinger cookies based on a recipe from Food and Wine. They looked good, but that wasn't enough chocolate for my taste, though. So, more chocolate...my standard chocolate cookie is a recipe modified from Hershey's. Add crushed Butterfinger and we've got a deal.
These cookies are soft and chewy. It is a great texture paired with the crunchy candy pieces.
Chocolate Butterfinger Cookies
Makes about 4 dozen cookies
2 cups all-purpose flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups sugar
2 tsp vanilla
2 Butterfinger bars, crushed
Preheat oven to 350 degrees F. Stir together flour, cocoa, baking soda, and salt. Set aside.
Beat butter and sugar until fluffy.
Add eggs and vanilla and beat well.
Gradually add cocoa mixture, beating well.
Gently stir in crushed Butterfinger pieces.
Drop by rounded spoonful onto ungreased cookie sheet.
Bake 9 minutes. Cookies will be soft. They will puff while baking and deflate or flatten while cooling. Let them cool slightly on the pan, then move to a wire rack to finish cooling completely.
His new co-workers in Fort Worth can expect some cookies, too, once we have a working oven.