I’m back on the cookie train this weekend. Halloween candy is a good cookie inspiration, so I’m sensing a trend in cookies for the next few weeks. Speaking of making lots of cookies … it was an exciting week in the world of the Salted Cookie. Lots of papers have been signed, so I’m finally excited to announce that I bought my first home! The most exciting part about this condo? The kitchen! Look at that stove! The counter space! And the best part … the island! There is going to be some serious Christmas cookie baking going on in this kitchen.
Back to this week’s Butterfinger cookies. I didn’t do a good job measuring the ingredients this time around since I was doing some experimenting, but here is the closest guesstimate.
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup peanut butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 fun-size Butterfinger candy bars, chopped
Step 1: Cream butter and sugars. Add in egg, vanilla. Add peanut butter and mix until well blended.
Step 2: Add in dry ingredients. Coarsely chop the butterfinger candy bars and add in to the mixture, blend quickly just until they are incorporated.
Step 3: Using a cookie scoop, scoop equal-size balls of dough onto a sil-pat lined baking sheet. Bake at 375 degrees for 9-11 minutes, or until lightly brown.
These turned out pretty good. They are definitely a different consistency than my regular chocolate chip cookies. They are flat and a little crunchy, but they are salty sweet with the peanut butter and Butterfinger combo. I saw a similar recipe once where someone added in a cup of Rice Krispie treats, which might be an interesting way to give these cookies a little more volume. I’ll go browse CVS this week to see what kind of Halloween candy is out there to inspire my next cookie experiment.