Sunday, November 29, 2009

Chocolate Fudge Butterfinger Cookies

I whipped up these cookies a few weeks ago to bring over to our neighbors. Since moving in, Erin and Sam have been great to us, and when they invited us over for ribs one Sunday I wanted to bring a little treat for dessert. I had starred these in my google reader a few days before and knew immediately I had to make them. I mean, how could I pass up any recipe that incorporates my favorite candy bar?!

These cookies are amazing. They were fresh out of the oven when we made the trek across our lawn to Erin and Sam's house, so by dessert time they were still warm and full of fudgy goodness. The butterfinger taste is pretty subtle, but they almost melt into a caramel-like texture. I really can't wait to make these again.

Chocolate Fudge Butterfinger Cookies
Source: Picky Palate

1 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
2 Full size Butterfinger Bars, crushed
1 1/2 Cups semi sweet chocolate chips

1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed butterfinger and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3 dozen cookies

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