Best 9 Butterfinger Cookies Recipes

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

BUTTERFINGER® COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE BUTTERFINGER BAKING BITS COOKIES

Steps:

• Preheat oven to 350.
• Comine flour, baking soda, and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
• Gradually beat in flour mixture. Stir in Butterfinger bits.
• Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 12 minutes or until lightly browned.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Beat sugar and butter in mixer bowl until creamy.
• Beat in egg.
• Gradually add flour mixture.
• Hand stir in butterfingers.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

BUTTERFINGER-CHUNK COOKIES

Steps:

• 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 Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches 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. (Can be prepared 4 days ahead. Store in airtight container.)

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
• Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
• Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.

HOMEMADE BUTTERFINGER COOKIES IN A JAR MIX

Steps:

• 1. Layer all ingredients in Jar Or vacuum seal bag. Print or write up tags to go on the jars, with the following on it:
• 2. Homemade Butterfinger Cook1es 1 cup butter, softened 1 large egg 1 Jar Homemade Butterfinger Cookie Mix Preheat oven to 350 degrees F. Combine mix, butter and eggs and mix well until combined. Shape into small 1 " balls, pressing them down with a fork. Bake at 350 F for 10-12 on greased cookies sheets.
• 3. I got the basic recipe for this from: budget101.com, although I did add chocolate chips.

GIFT IN JAR: BUTTERFINGER COOKIES

Steps:

• 1. In a jar layer the above ingredients IN ORDER.....Seal Jar tightly.
• 2. If giving as a gift, attaching the following instructions: Butterfinger Cookies: 1 cup unsalted butter 1 large egg Contents of jar or tin Heat oven to 350 degrees F. Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add contents of the jar or tin, and blend on low. Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool. Makes 3 dozen cookies.

PEANUT BUTTERFINGER CHUNK COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly grease 2 cookie sheets.
• 3. STEEL KNIFE: (Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
• 4. Add peanut butter and process until combined, about 20 seconds.
• 5. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess.
• 6. Transfer to large bowl and stir in chopped butterfingers.
• 7. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
• 8. Flatten slightly using fingers and bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
• 9. Cool on cookie sheets 3 minutes.
• 10. Transfer to rack and cool completely.
• 11. Store in airtight container. (Can be prepared ahead--store 4 days at room temperature or freeze 3 weeks.)