Butterfinger Cookies Recipe

Butter: Provides richness and moisture to the cookies.

Granulated sugar: Adds sweetness and helps with the cookie's texture.

Brown sugar: Adds a deeper, caramel-like sweetness and chewiness.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the flavor of the cookies.

All-purpose flour: Forms the base of the cookie dough.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Butterfinger candy bars: Adds a unique, crunchy texture and flavor.

When creaming together the butter, granulated sugar, and brown sugar, ensure that the butter is at room temperature. This allows it to blend more smoothly with the sugars, creating a light and fluffy mixture. This step is crucial for achieving the right texture in your cookies. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too greasy.

• butter - Substitute with margarine: Margarine has a similar fat content and can provide a similar texture and flavor in baking.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar can mimic the molasses flavor found in brown sugar.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg; this works as a binder and adds a slight nutty flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor due to its mineral content.

• butterfinger candy bars - Substitute with crushed toffee bits: Toffee bits provide a similar crunchy texture and caramel flavor.

• Allow the cookies to cool completely on wire racks before storing. This ensures they maintain their texture and don't become soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. They will stay fresh for up to a week at room temperature.

• If you prefer to keep them longer, consider freezing. First, arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date. They can be stored in the freezer for up to three months.

• When you're ready to enjoy, simply thaw the cookies at room temperature for about 15-20 minutes. For a freshly-baked taste, you can warm them in a 300°F (150°C) oven for 5-10 minutes.

• If you want to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.

• To bake the frozen dough, preheat your oven to 350°F (175°C) and bake the cookies for an additional 2-3 minutes longer than the original recipe suggests. No need to thaw the dough before baking.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Butterfinger cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, checking frequently to ensure they don't overheat.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place a damp paper towel on a microwave-safe plate.
  2. Arrange the Butterfinger cookies on top of the paper towel.
  3. Heat on medium power for 10-15 seconds.
  4. Check the cookies and if they need more time, heat in 5-second increments until they reach the desired warmth.
  5. Let them sit for a minute to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the Butterfinger cookies on the toaster oven tray.
  3. Heat for about 5-7 minutes, keeping an eye on them to avoid burning.
  4. Remove and let cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the Butterfinger cookies in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 2-3 minutes, flipping the cookies halfway through to ensure even warming.
  5. Remove from the skillet and let cool for a minute before eating.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Large bowl: Essential for creaming together the butter, granulated sugar, and brown sugar.

• Electric mixer: Helps to cream the butter and sugars until smooth and to beat in the eggs.

• Measuring cups: Necessary for accurately measuring the butter, sugars, flour, and chopped Butterfinger candy bars.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, and salt.

• Spatula: Useful for folding in the chopped Butterfinger pieces into the dough.

• Baking sheets: Needed to drop the cookie dough onto for baking.

• Wire racks: Used to cool the cookies completely after they have been baked.

• Spoon: Used to drop rounded spoonfuls of cookie dough onto the baking sheets.

• Cooling racks: Another term for wire racks, used for cooling the cookies.

Pre-measure ingredients: Measure out butter, sugar, and flour in advance to streamline the process.

Use a stand mixer: A stand mixer can quickly cream butter and sugar, saving you time and effort.

Chop candy bars ahead: Pre-chop the butterfinger candy bars and store them in an airtight container until needed.

Batch baking: Use multiple baking sheets to bake more cookies at once.

Quick cooling: Transfer cookies to a wire rack immediately to cool faster and free up baking sheets for the next batch.