Butterfinger Cookies

There's no denying it...I've been baking entirely too much lately. But, in my Betty-Crocker-wanna-be defense, is that even possible during the holiday season? There never seems to be a shortage of parties, dinners, or hungry husbands. Can I get an Amen?

Even though I pat myself on the back and thought I was the genius who first thought of this combination (much like these), I googled "butterfinger cookies" and felt like Christopher Columbus when he realized he wasn't actually the first to discover the New World. However, my discovery or not, these are amazing. You will want to head to the nearest grocery store, grab some butterfingers, and get that kitchen crankin', ladies. These cookies are chewy, crunchy, and have the perfect amount of chocolate. Oh, they are good. Not New World good, but close.

In a medium-size mixing bowl, beat eggs with a fork until the whites and yolks are well blended.

 Add the vegetable oil and vanilla, stirring until blended with the eggs.

Blend in sugar.

Sift together the flour, baking powder and salt. Add these dry ingredients, a small portion at a time, to the above mixture, mixing until all ingredients are moist and batter is smooth.

 Unwrap Butterfingers and seal in a Ziploc bag. Using a rolling pin, crush candy until it's in very small chunks.

Stir Butterfingers into mixture.

Drop batter by teaspoon, about 2 inches apart, onto an ungreased cookie sheet.  Bake at 400 degrees for approximately 8 to 10 minutes.

Ingredients:
2 eggs
2/3 c. vegetable oil
2 tsp. vanilla
3/4 c. granulated sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 pkg. fun size Butterfingers

 

Directions:

In a medium-size mixing bowl, beat eggs with a fork until the whites and yolks are well blended. Add the vegetable oil and vanilla, stirring until blended with the eggs. Blend in the sugar. Sift together the flour, baking powder and salt. Add these dry ingredients, a small portion at a time, to the above mixture, mixing until all ingredients are moist and batter is smooth. Unwrap Butterfingers and seal in a Ziploc bag. Using a rolling pin, crush candy until it's in very small chunks. Stir Butterfingers into mixture. Drop batter by teaspoon, about 2 inches apart, onto an ungreased cookie sheet. Bake at 400 degrees for approximately 8 to 10 minutes. Allow cookies to cool on the cookie sheet for 2 or 3 minutes before removing to a cake rack to complete cooling.
*makes 3 dozen cookies

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