Butterfinger Cookies

By on January 10, 2014
Peanut_butter_cookies,_September_2009

This past weekend I had the pleasure of getting lunch with one of my dearest friends in the world.

She moved to Atlanta about 7 years ago and I’ve missed her ever since.

Whenever she comes to the ‘Ham we have to see each other.

This time we met at Cracker Barrel.

I had only been once before and had forgotten about the Cave of Wonders that is the Cracker Barrel gift shop.

For anyone who has never been to Cracker Barrel, go now.

Even if you don’t go for the food: go for the gift shop.

There is fun, quirky, and delicious goodies covering close to every inch of the store.

Now, reader, I believe you know me well enough by now to know that I try very hard to be good when it comes to eating healthy.

I really do.

But you should also know by now that there are certain things that I can’t pass up.

One of these temptations being peanut butter.

Now this desire for peanut butter is nothing new.

Ever since I was little, I’ve always loved peanut butter.

I used to demand peanut butter sandwiches without the jelly.

In fact, the only way I would eat chocolate was if it was paired with that delicious, creamy peanut butter.

Ironically, before my recent trip to the Cracker Barrel gift store, the only peanut butter and chocolate flavored candy that I hadn’t tried was a Butterfinger.

Ever since then, Butterfingers have become my guilty pleasure.

But it’s very easy to get bored with the same candy bars over and over again.

So I decided to get creative and see if I could find a recipe that incorporated all my favorite flavors but with a new and exciting idea.

First, preheat your oven to 350 degrees and chop up your Butterfinger bars.

Next, in a large mixing bowl, combine butter, both sugars, eggs, peanut butter, vanilla, baking soda, and salt.

Mix the ingredients with an electric mixer until well mixed.

Stir in the flour and your chopped Butterfingers with a large wooden spoon until thoroughly combined.

Take the mixture and form it into small 2 inch sized balls. Place the rolled up dough balls onto a cookie sheet that’s  been sprayed with cooking spray or lined with parchment paper.

Bake the cookies for about 12 minutes or less if you desire yours more gooey (which I do).

The only thing left to do is pour a large glass of milk and enjoy your decadent dessert.

But make sure you make enough for everybody because these cookies will disappear fast.

Happy Eating!

What you need

1/2 cup of softened butter
3/4 cup of sugar
1/3 cup of brown sugar
2 eggs
1 1/4 cup JIF chunky peanut butter
1/2 teaspoon vanilla extract
2 cups unbleached flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
10 fun size Butterfingers

Michelle Love
Staff Writer
mlove221@uab.edu

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