Shelly's Recipe

Chocolate Butterfinger Cookies

Category: Cookies

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
4 (2.1-oz.) Butterfinger candy bars, coarsely chopped
1 cup milk chocolate chips
1/2 cup peanut butter chips

1. Heat oven to 350. Whisk flour, cocoa, baking soda and salt in medium bowl.

2. Beat butter, brown sugar and sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition; beat in vanilla.

3. At low speed, slowly beat in flour mixture. Stir in all remaining ingredients. Drop 2 tablespoons dough per cookie 2 inches apart onto parchment paper-lined baking sheets.

4. Bake 11 to 13 minutes or until lightly browned. Cool on baking sheet on wire rack 2 minutes. Place cookies on rack; cool completely.

3 1/2 dozen cookies

TIP: For a do-ahead version of the cookies, you can prepare and portion out the cookie dough, then freeze it. Later, when you’re ready to bake the frozen cookies, do so with the oven temperature at 300°F.—increasing the baking time 5 to 8 additional minutes.