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Butterfinger Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these outrageous #cookies are terrific for #Christmas cookie exchanges & #holiday parties. Everyone will be drooling! #dessert #butterfingers #chocolate

Butterfinger Chocolate Chip Cookies

Teresa Ambra
These outrageous Butterfinger Chocolate Chip Cookies start with a copycat recipe of Mrs. Field's Chocolate Chip Cookie dough. Then a bag of Butterfinger Baking Bits are added to the mix. They are incredibly delicious and great for holiday parties, tailgating, or potlucks. Be prepared to swoon over these spectacular cookies.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 144 kcal

Equipment

  • 3 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 11.5 oz. bag butterfinger baking bits
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°.
  • In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  • Stir in flour, Butterfinger bits and chocolate chips with a wooden spoon to combine.
  • Make sure dough is thoroughly combined; this may take 4-5 minutes.
  • Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  • Bake for 13-15 minutes or until edges are light brown.
  • Rotate cookies on racks every six to eight minutes while baking.
  • Cool completely.

Notes

NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.
 
NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated the racks every eight minutes.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 144kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 73mgPotassium: 65mgFiber: 1gSugar: 12gVitamin A: 107IUCalcium: 18mgIron: 1mg
Keyword Butterfingers, chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert
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