I like candy and I would be hard-pressed to pick a favorite candy bar. It would have to have chocolate, but I wouldn't be able to choose between a caramel and nut filling, a soft chocolate nougat, or a crunchy peanut butter center. But no matter what kind of candy bar I choose, my favorite way to enjoy any kind of candy is to pair it with my absolute favorite treat: cookies. So these cookies are true treat, with a texture that mimics the Butterfinger candy bars as well as lots of peanut buttery yumminess sprinkled throughout. They have a crunchy texture and lots of flavor--a perfect summer picnic cookie.
When I saw this recipe from Two Peas and Their Pod, I went out of my way to pick up a bag of fun sized Butterfingers. I really liked the way this recipe came together and thought Maria did a really good job creating the perfect cookie based to feature the chopped Butterfingers. I made the mistake of pulsing my mix-ins in the stand mixer rather than stirring by hand--don't do that! I was concerned about crushing the cereal and chopped candy bars, so they didn't get distributed throughout the dough as well. I ended up needing to go in a stir by hand anyway, so I should have just done that from the beginning. These crispy cookies come together pretty easily and taste amazing. Grab some Butterfingers and get baking!
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup old fashioned oats
1 1/4 cups Rice Krispies cereal
1 cup chocolate chips
1 cup Butterfinger candy bars, chopped (about 8 fun sized bars)
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat butter and sugars until creamy, scraping sides of bowl as needed.
Reduce speed to low and beat in egg and vanilla until incorporated.
Gradually mix in flour mixture until incorporated.
Stir in oats, cereal, chocolate chips and chopped candy bars to distribute throughout, being careful not to overmix or crush the cereal.
Scoop dough by tablespoonfuls (Note: I used a medium cookie scoop) onto parchment or Silpat lined baking sheets.
Bake at 375 degrees F for 10 minutes until gently golden, but a lightly soft center. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Allow to cool slightly on pans for 2-3 minutes before moving to wire racks to cool completely.
Makes about 3 1/2 dozen cookies.
The Cookie Princess
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