Chocolate Fudge Butterfinger Cookies
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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.
Yield: about 3 dozen
Chocolate Fudge Butterfinger Cookies
Prep Time
10 minutes
Cook Time
11 minutes
Total Time
21 minutes
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
Instructions
- Preheat oven to 350 degrees and line cookie sheets with parchment or silpat liners.
- In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.
- 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.
- Stir in flour mixture until just combine. Then stir in crushed butterfinger and chocolate chips. 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. (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.
Hi Barbara! All your cookies look and sound delicious and Butterfingers are my fave! I was wondering what the weight of the Butterfinger bars you used was. I have a package of Butterfinger baking bits that I’d like to use but can’t find a conversion. It’s a 10 ounce bag. I’m going to try as many of your Christmas cookies as I can! Thanks for all the WONDERFUL recipes!
That’s so nice Marsha! Looks like 1 Butterfinger weighs 60 grams, so two would be less than 5 ounces. So I’d say use half the bag. I’d love to see a picture of all the cookies you make. You can post pictures on my Facebook page. Thanks! 🙂
Thanks so much, Barbara!. I’m a huge fan of Barbara Bakes as well as Pressure Cooking Today… I’ve made many of your recipes and they’re always a hit! Happy hubby, too! ☺ You rock!!!
That’s so sweet Marsha! Thanks for taking the time to let me know you’re enjoying my sites and recipes. Glad the cookies were a hit 🙂
Ohhhh, these look so good! Don’t know if I’ll get to make them for Christmas, but they have zoomed wayyyy to the top of my baking list for after Christmas at least!
That chocolate dough looks so wonderful – I love that you used the double dutch from King Arthur – I think my girls have some butterfingers in the trick or treat bags still..I don’t think they would mind if I stole some for these cookies!
these look dangerous Barbara!
I love butterfingers! If I could eat chocolate, I would be all over these. I will have to make them for others and live vicariously. 🙂
Holy Cow those look SO good. It’s the perfect combination! I would love for you to join Crazy Sweet Tuesday sometime. 🙂
I made these with the white chocolate candy corn M&Ms. Thanks for including the high altitude directions–makes a huge difference for us Utah bakers! Delicious.
This is like Halloween candy in a cookie!
Mum have you ever thought to open up a cookie shop? Because you have great taste in cookies and they always make me wish I could reach in and order one! 😀 xxx