Usually we are not a fan of the Butterfinger candies. I find myself purging them from my son’s Halloween candy and pawning them off to someone else. We might have had a turn of events now. My son’s teacher loves Butterfinger. I made her these cookies and after tasting them, we loved them too. Funny how things like using them in a different way can change your feelings.

Chewy Butterfinger Cookies
(Adapted from Sally’s Baking Addiction)

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1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup salted butter, softened
1 large egg, at room temperature
8 fun sized butterfinger candy bars, chopped

Preheat oven to 350F degrees.

Combine flour, baking soda, and salt in small bowl and set aside.

With an electric mixer, beat sugar and butter until creamy.

Beat in egg until just combined.

Gradually beat in flour mixture.

Stir in butterfinger pieces by hand. The dough will be very thick.

Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.

Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

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