Shelly's Recipe

BUTTERFINGER-CHUNK COOKIES

Category: Cookies

1/2 cup unsalted butter, room temperature
1/2 cup sugar and dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups plus 2 tbsp flour
1/2 tsp salt and baking soda
1 1/2 cups Butterfinger BBs candies (about five 1.7-oz pkg)

Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BBs (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.

Preheat oven to 350. Line baking sheets with parchment paper. Using 1 rounded tbsp dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)