Butterfinger Cookies
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It is hard for me to believe that Halloween is this Thursday. I don’t know why, but it always seems like each year that October – December turn on to fast forward.
I though for this year, it would be fun to do recipes that you can use leftover Halloween candy for – if you happen to have any left ! If not, then when you see candy on clearance after Halloween, you just may want to pick up the right kind of candy to make some of these amazing recipes!
First up are Butterfinger cookies. My family isn’t a huge fan of Butterfinger candy on their own. They will eat them but they prefer to have them in ice cream. I thought they just might also like them in cookies.
These cookies have a nice peanut butter base with the addition of oats, butterfingers, and milk Chocolate chips.
The butterfinger cookies were a hit. I took some to a party. I was asked by some of the guests there if they could take some of the extras home. My husband even loved them! He does like butterfingers but is not a fan of peanut butter cookies!
Butterfinger Cookies
Real Mom Kitchen
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup peanut butter not natural or oil peanut butter
- 1 egg
- 1 tsp vanilla
- 1 ¼ cup flour
- ½ tsp baking soda
- ½ cup quick oats
- 5-6 fun size Butterfingers chopped or 1/2 cup
- ½ cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
- In a large bowl, cream butter and sugars together until blended and fluffy.
- Add peanut butter, egg, and vanilla and beat until well blended.
- Slowly mix in the flour and baking soda until blended. Do not overmix.
- Fold in oats, Butterfinger, and chocolate chips.
- Refrigerate dough for 30 minutes.
- Shape dough into balls around 2 Tbsp each. Place on prepared baking sheet.
- Press each ball down slightly to flatten.
- Bake at 350 degrees for 8- 10 minutes, but no longer than 10 minutes. Cookies will look underdone. Cookies will set as they cool.
- Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack. Makes about 2 1/2 dozen cookies.
Recipe adapted from Sally’s Baking Addiction.
