Butterfinger Chocolate Chip Cookies
The Butterfinger Chocolate Chip Cookies have a perfect chewy chocolate chip cookie texture in the middle and is crisp around the edges.
Equipment
- KitchenAid Mixer
- Baking Sheet
Ingredients
- 8 tablespoon butter softened
- 3 eggs
- ⅔ cup sugar
- ¾ cup brown sugar packed tightly
- 1 teaspoon vanilla
- 2 cup flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 1 10 oz. bag Butterfinger baking chips
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together softened butter and sugar.
- Add in eggs one at a time, beating in between each egg.
- Add in brown sugar, mix well. Add in vanilla and mix.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients while mixing on low.
- Fold in the mini chocolate chips and Butterfinger baking chips.
- Scoop the cookie dough onto a baking sheet. Scoop about 3 tablespoon at a time. Bake for 20-22 minutes.
- Remove cookies from the baking sheet and place on a cooling rack. Serve when cooled.
Notes
-Save leftover cookies in a dessert stand or in an air tight container.
-For best quality, enjoy these cookies within two weeks of baking.
-Save a few Butterfinger pieces to add to the top of the cookie once you are done baking. Place the Butterfinger piece on top of the cookie immediately after removing it from the oven.
Nutrition
Serving: 1cookieSodium: 124mgCalcium: 40mgVitamin C: 1mgVitamin A: 46IUSugar: 15gFiber: 1gPotassium: 35mgCholesterol: 22mgCalories: 116kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 2gProtein: 2gCarbohydrates: 23gIron: 1mg
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