Post by chief_cook2 on Oct 29, 2005 18:56:14 GMT -6
Butterfinger-Chunk Cookies
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB's candies (about five 1.7
ounce packages)
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.
Store in airtight container.
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB's candies (about five 1.7
ounce packages)
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.
Store in airtight container.