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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Butterfinger Chunk Cookies Recipe

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This recipe for Butterfinger Chunk Cookies is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Butter, 1 stick
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Eggs
1 tsp Vanilla Extract
1 1/4 cup Flour , AP
2 Tbsp Flour, AP
1/2 tsp Salt
1/2 tsp Baking Soda
1 1/2 cup Butterfinger candy bars, crushed - about 3 bars
Directions:
Directions:
Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
Preheat oven to 350º. Line baking sheets with parchment paper. Using 1 rounded tablespoon of dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3" apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely.
Personal Notes:
Personal Notes:
Can be prepared 4 days ahead. Store in airtight container.

 

 

 

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