Friday, June 7, 2024

Butterfinger Browned Butter Cookies

Rows of Butterfinger Browned Butter Cookies

I have been coming across recipes recently that call for chopped up Butterfinger candy bars. While I find Butterfingers a little difficult to eat, I think chopped up in a cookie recipe would be lovely. I knew that they now make Butterfinger Bits, which are pre-chopped Butterfingers, which sounded much better than cutting them myself. I guess they aren’t carried by every grocery store, but they weren’t too hard to track down.

These cookies are classic, with the only variation being the inclusion of browned butter. I have made browned butter a number of times, and it isn’t hard but it is important to pay attention as the butter browns. I occasionally get the heat too hot, and I consistently must remind myself to not have the heat on high. I can burn quickly, and if your butter burns that will be all you can taste.

Letting the dough chill with these cookies is important, so take your time making them. If the butter is too warm it can impact other ingredients, which is not good. Once baked, these cookies are a little puffy but they flatten as they cool, making some perfectly round cookies! The Butterfingers add a lovely buttery taste and if you don’t pay attention, you could eat a lot of these in a sitting!

Butterfinger Browned Butter Cookies
3/4 cup butter
1/2 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped Butterfingers/Butterfinger Bits

In a small saucepan, melt the butter over medium heat. The butter will melt and start to foam. Watch as the butter cooks, swirling the pan occasionally, until the butter begins to brown and smells nutty. Once the butter is golden brown, remove from the heat and transfer to a small dish. Cool the butter to room temperature.

Once the butter is cool, make the dough. In a large mixer bowl, combine the butter, sugar, brown sugar, and vanilla. Mix until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. The dough should be glossy. With the mixer running on low, gradually add the flour, baking powder, baking soda, and salt. Stir until incorporated and then fold in the Butterfinger Bits.

Wrap the dough in plastic wrap and refrigerate at least 30 minutes.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/2 tablespoon mounds and place on the prepared baking sheet.

Bake for 10-12 minutes, until golden. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a rack to cool completely.

Recipe from Grandbaby Cakes

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