Monday, July 25, 2016

I am a sucker for sales....butterfinger cookies

Long story short....I was at target for other stuff and found myself in the baking aisle. What a surprise. One of these was on cartwheel and the other was on sale so why not? Enjoy :) 

Butterfinger cookies

  • 1 and 1/2 stick of unsalted butter, room temperature 
  • 1 1/4 cups dark brown sugar 
  • 2 eggs 
  • Hearty pour of pure vanilla extract 
  • 1 cup cake flour 
  • 2 cups all purpose flour 
  • A pinch of salt 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar 
  • 1 cup butterfinger baking bits 
  • 3/4 cup Kraft mini caramel bits


  1. In your mixer cream butter and sugar together fluffy. 
  2. Add egg and vanilla extract. Mix until combined. 
  3. Add in the salt, baking powder, baking soda, and cream of tartar. Mix until just combined. 
  4. Add in one cup of cake flour. Mix until just combined. 
  5. Stir in Butterfinger Bits. 
  6. Add the remaining all purpose flour and mix until just combined. 

  7. Pour in caramel bits and mix until just combined. 
  8.  To ensure all ingredients are combined by using your hands. 
  9. Using a cookie scooper or spoon, scoop out balls, place on a plate and cover with Press and seal. 
  10. Place in fridge for at least one hour ( I did over night).
  11. WHEN READY TO BAKE: Preheat the oven to 350 degrees and line cookie sheet with parchment paper. 
  12. Place the dough balls on the lined cookie sheet. 
  13. Bake for 8-15 minutes.

  14. Allow cookies to cool on baking sheet if you have self control because the caramel will be hot ! Transfer to cookie rack to finish cooling.

  15. Enjoy with some ice cream and milk!

Recipie adapted from: