Butterfinger-Chunk Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 24 cookies
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup (packed) dark brown sugar
- Carbohydrate 21 g(7%)
- Cholesterol 18 mg(6%)
- Fat 7 g(11%)
- Fiber 1 g(3%)
- Protein 1 g(3%)
- Saturated Fat 4 g(21%)
- Sodium 77 mg(3%)
- Calories 145
Preparation Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)
Preparation Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)
