Preparation:
Preheated oven to 375 degrees. In a large mixer bowl, beat sugar and butter
until creamy. Beat in egg until light and fluffy. Blend in flour, baking
soda, and salt. Stir in chopped Butterfinger Chips. Drop dough by rounded
measuring tablespoonfuls onto ungreased cookie sheet.
Bake 11 to 13 min. or until cookies are lightly browned. Let stand on
cookie sheet 2 min. Cool on wire rack.
More Back of the Box Gourmet
By Michael McLaughlin
Butterfinger candy bars, filled with a crunchy peanut butter honeycomb and
coated with chocolate, are a secret and intensely enjoyed sweet snack for
many. Hoarded in a bedside nightstands and nibbled at midnight or bought
on the way to work, tucked away in purse or pocket and consumed on the way
home, as the antidote to one rotten day or another, Butterfingers hold a
real--though private--sway over many people (bart Simpson, you are not
alone). For more public pleasure, please consider this recipe, a real find
passed along by one of my spies at Nestle. It is made with so-called
Butterfinger Chips, actually bite-sized mini-bars (frighteningly
consumable--if they're not available in your area, be glad |
