Get ready to experience cookie perfection that combines the rich, decadent world of chocolate with the irresistible crunch of Butterfinger candy bars! These aren't just ordinary cookies - they're a mind-blowing dessert experience that will have everyone begging for your secret recipe. Imagine biting into a soft, buttery cookie studded with melty chocolate chunks and explosive Butterfinger pieces that create a symphony of texture and flavor in every single bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1 cup crushed Butterfinger candy bars
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in 1 cup of chocolate chunks and 1 cup of crushed Butterfinger candy bars using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Enjoy your delicious Chocolate Chunk Butterfinger Cookies with a glass of milk or your favorite beverage!
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can make cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, sprinkle some extra crushed Butterfinger on top of cookies right after baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For best results, use room temperature eggs to help ingredients blend smoothly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
