Ah, Butterfingers. That chocolatey, crunchy goodness turns chewy when baked. Who knew? Add this recipe to your To Do List before a night out by the campfire, to take on a family trip, or truthfully, any time at my house. It really is worth the time to chill this dough, so set aside a few minutes to make this recipe the night before you want to bake them. Use a smaller ice cream scoop for a cookie that is about 3 inches wide and make giant cookies (maybe 3-4 to a cookie sheet) by using a larger ice cream scoop and increasing the baking time by a few more minutes. They certainly won’t last long.
3/4 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla
2 1/2 cups (10 oz) Better Batter Gluten Free Flour
1/2 tsp salt
3/4 tsp baking soda
2 cups chopped Butterfinger candy bars (11-12 snack sized bars or 5 regular sized bars)
In the bowl of stand mixer beat the butter and sugar together until light and fluffy, about 1-2 minutes. Mix in the egg, egg yolk, and vanilla. Stir in the Better Batter Gluten Free Flour, baking soda, and salt. Finally, add the Butterfinger candy bar pieces and stir well. Refrigerate dough, covered, for 3-4 hours or overnight.
When ready to bake cookies, preheat over to 325 degrees. Using a small ice cream scoop or a teaspoon, form balls of dough approximately the size of a ping pong ball. Place on a parchment lined cookie sheet. These cookies spread pretty thin, but I normally can get 13 on a cookie sheet. Be sure to stagger the cookie dough so they don’t touch when baking. Bake for 8 minutes, rotating the cookie sheet halfway through. After 8 minutes these cookies will be puffed but not browned. Let them sit on the cookie sheet to cool and deflate while the next batch bakes. Then transfer to a wire rack to cool completely. They will be soft and just barely underbaked. Bake them a minute or two longer if you want them crispy. But try them just underbaked. You’ll be glad you did. Makes approximately 4 dozen smaller cookies.