Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar with a hand mixer until light and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing until just combined after each addition.
- In a medium bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the chopped Butterfinger candy bars.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, or until edges are golden brown.
Notes
- For extra chewiness, underbake the butterfinger cookies slightly, removing them from the oven when the edges are set but the centers still look a little soft. They will continue to cook on the hot baking sheet.
- Make-ahead: The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature for about 15-20 minutes before baking for easier scooping.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and crisp-chewy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Make-ahead: The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature for about 15-20 minutes before baking for easier scooping.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and crisp-chewy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.