Butterfinger Cookies
Servings: 24
Calories: 129kcal
Ingredients
- 1 3/4 All Purpose Flour
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon vanilla Extract
- 1/2 cup Salted Butter softened
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Chopped Butterfingers approximately 8 fun size Butterfingers
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, cream together the butter, sugar and brown sugar until the mixture is creamy. Stir in the egg and vanilla extract.
- Combine the flour, baking soda, baking powder and salt in a different bowl.
- Gradually add the dry ingredients into the butter mixture until well combined.
- Gently stir the chopped Butterfingers into the cookie dough. Cover and refrigerate the dough for 15-20 minutes. The dough will be thick.
- Scoop the cookie dough onto a baking sheet and bake for 10-12 minutes until the edges on the cookies are slightly browned.
- Let the cookies rest on the baking sheet for 5 minutes. Then move to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
Notes
Make sure that your flour is spooned and leveled when measuring for this recipe. Ensure all the ingredients are at room temperature before combined for the best results.
Chilling the dough is optional, but I find it makes thicker cookies.
If you prefer thinner cookies, you can bake dough without chilling.
Store the cookies in an airtight container or bag at room temperature for up to 1 week.
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 128IU | Calcium: 15mg | Iron: 1mg
