Chocolate Fudge Butterfinger Cookies

I have another irresistible cookie for you today for week four of 12 weeks of Christmas cookies. This one is a sweet, fudgy, dark chocolate, chewy cookie loaded with creamy chocolate chips and pieces of Butterfinger candy bars.

I bookmarked this recipe in 2009 intending to make it right away, but just never got around to it. I’m so glad I stumbled upon it again. Jenny, Picky Palate, says this is one of her all time favorite cookies and now I know why. It’s rich, super chewy, and double chocolate delicious. Jenny definitely knows how to kick a cookie up a notch.

Chocolate Fudge Butterfinger Cookies
 
Yield: 3 dozen cookies
Ingredients
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder (I used King Arthur Double-Dutch Cocoa)
  • 2 tsps. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 Full size Butterfinger Bars, crushed
  • 1 1/2 Cups semi sweet chocolate chips
Directions
  1. Preheat oven to 350 degrees and line cookie sheets with parchment or silpat liners.
  2. In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well combined.
  4. Stir in flour mixture until just combine. Then stir in crushed butterfinger and chocolate chips.
  5. Using a medium cookie scoop, drop by rounded spoonfuls onto prepared cookie sheets. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  6. (High altitude changes: I reduced the granulated sugar to 3/4 cup, add 1 tablespoon flour, and decreased the baking soda to 1 1/2 teaspoons.
Notes
slightly adapted from Picky Palate

Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.