Butterfinger Chocolate Chip Cookies – a delicious recipe with Butter, Brown Sugar, Sugar, Eggs, Vanilla, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
Put the butter into the bowl of your stand mixer. Beat butter until creamy. Add the brown sugar and white sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well. Set aside.
3
In a medium sized bowl whisk together flour, baking soda, and salt. Add the dry ingredients into the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips and chopped Butterfingers.
4
Using a cookie scoop or tablespoon, drop balls of dough onto the baking sheets, leaving a few inches of room between them. Bake for 10-12 minutes.
1182
kcal
Calories
81
g
Fat
102
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup Butter, 1-1/2 cup Brown Sugar, 1/2 cups Granulated Sugar, 2 Large Eggs, and more.
Yes, Butterfinger Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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