Butterfinger Cookies

Course : Cookies
Serves: 30 cookies
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3/4 Cup sugar
1/2 Cup butter or margarine -- softened
1 large egg
1 3/4 Cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 packages Butterfinger Chips -- (8 oz.) coarsely chopped

Preparation / Directions:

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


Nutritional Information:

1849 Calories (kcal); 53g Total Fat; (25% calories from fat); 29g Protein; 317g Carbohydrate; 311mg Cholesterol; 2006mg Sodium

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