Butterfinger Cookies

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So I watched a bit of a documentary on sugar last night with my husband. We were both disgusted and said we will start watching the labels more carefully and, as much as we can (because of our budget) try to buy more health-conscious food. Especially when it comes to sugar.

This morning I decided to bake cookies. Clearly, the sugar documentary didn’t bother me too much for too long. CLEARLY. (Picture me rolling my eyes as far back in my head as possible.)

This is the basic Ghirardelli chocolate chip cookie recipe (see recipe here), but I substituted chopped up butterfingers for the chocolate chips. And boy are they delicious. So much so that when my husband came home for lunch, he took the entire container (I did separate the cookies into 3 containers and froze 2) back to work with him. Remember how he’s not really a sweets guy? Well, apparently, I just haven’t been making the right sweets. Because now I have 2 types of cookies he’ll eat and several different cheesecakes.

Oh, and apparently the sugar documentary didn’t bother him too much either, lol!!!

Here’s the recipe:

2 1/4 cups unsifted flour                                                        2 tsp. vanilla

1 tsp. baking soda                                                                    2 large eggs

1/2 tsp. salt                                                                               2 cups chopped butterfinger pieces

1 cup (2 sticks) butter, softened to room temperature

3/4 cup sugar

3/4 cup brown sugar, packed

Preheat oven to 375 degrees.

Stir flour with baking soda and salt; set aside.

Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low-speed until incorporated.

Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by teaspoon onto ungreased cookie sheets. Bake for 9-10 minutes or until golden brown.

One more picture for good measure.

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