butterfinger cookies

i work for a pretty cool place. at my office we have so many goodies available for snacks, whatever you name it, we just about have it. anyway, there's a secret drawer where all the candies are stashed. actually, the drawer's not so secret (if you eat candy, you'd know where), more like out of the way so you wouldn't eat so much. well, there are all these snack-sized butterfingers and no one eats them. i know i certainly don't. so instead of them just sitting there in that drawer, one day last week i decided that i take them home and make use of them – which i did, and here's the result!

i told a few of my coworkers what my intentions were and to expect some baked goodies the next day. and sure enough, i showed up to work with 2 dozens worth of freshly baked butterfinger cookies. i personally don't care for peanut butter in my sweets, but i did try one after they had cooled. i say these aren't bad at all. they're quite good. if i liked peanut butter, these would definitely be on my to-make/eat-list. the overall feedbacks i got from everyone who had one loved it, so i guess we do have a keeper. i'll be sure to keep this on my rotation of goodies to make for work whenever there are butterfingers lying around.

now, if you are a peanut butter lover or butterfinger fan, you might like these. below's the recipe should you be interested. enjoy!


freshly baked butterfinger cookies cooling on the rack


another shot of these good-tasting cookies


this recipe is fantastic, especially when you have leftover butterfingers lying around


they look so good, don't they?


yummy!


butterfinger cookies
adapted from here

ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
10 snack sized butterfinger candy bars, chopped

directions

Preheat oven to 375°F 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 and enjoy!

Makes 30-36 small cookies

note: i baked mine for just 9 minutes, but up to you on how you like your cookies done. the longer they are in the oven, the more crunchy/crispy they get. i think 9 minutes was sufficient for mine.