Butterfinger Brownie Cookies
Butterfinger Brownie Cookies are chocolate brownie cookies with Butterfinger sweet bars jumbled in.
Our neighborhood is headed out inside the cold air to sing Christmas Carols tonight! Our associates are website hosting a caroling celebration, complete with unsightly Christmas sweaters, convey-your-personal treats, singing door-to-door and sipping festive beverages. There could be plenty and masses of children in the group, so I figured they may like some muffins… or chocolate cookies… or butterfingers. Oh what the heck? I placed that stuff all collectively and created a few Butterfinger Brownie Cookies!
assume you’ll be able to preserve yourself from shoving the wood spoon-full of chocolate into your mouth while nobody else is inside the room? It’s not clean. Swirl chopped Butterfinger into that thick and wealthy chocolate batter. Then try not to take big ‘ol licks after that! It’s no longer even viable.
once they’re baked, they puff, then flatten as they settle down. The consistency of the sturdiness of the cookie should be medium. if you over-bake them, they’ll be crunchy. Take them out even as they’re nevertheless gooey and you’ll maintain a slightly softer texture. expect a chewy cookie (consider… it’s plump full of Butterfinger toffee!)
And count on them to remind you of tarts too. That’s a great issue, I suppose. Our little Christmas carolers devoured all of those up. I’m now not sure they’d closing lengthy in any Butterfinger- obsessed circle of relatives!
INGREDIENTS
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate chips
- 1 cup granulated white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup all purpose flour
- 1/8 teaspoon baking soda
- 2 cups (7.8-ounces) chopped Butterfinger candy bars
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.
- Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water).
- Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.
- In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. When the batter has cooled off, stir in the Butterfingers.
- Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).