If you don’t want to be addicted to a new cookie, I suggest you stop reading right now. If you want to be virtuous and only eat healthy snacks, there are plenty of great recipes, here and here. Go off this page immediately if you have a cookie fetish, like me. These double chocolate butterfinger cookies will not be good for your waistline, your thighs or your jiggly belly. I should know. 😉
Ok, you persevered and you stubbornly refused to stop reading when I advised it. Well, at least you have perseverance! These cookies will be your reward, if thin thighs are not.
I had a bag of Butterfinger Chips in my pantry that I wanted to use. So, since Butterfingers are covered in chocolate, I figured the best thing would be to make my favorite chocolate cookie recipe and throw them in for a light peanut butter taste and a little crunch. They are so yummy. My family can’t get enough of them!
- 1 c flour
- 1/2 c cocoa powder, unsweetened
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz. bittersweet chocolate, melted
- 8 Tbs (one stick) unsalted butter, melted
- 1/4 tsp decaf instant espresso
- 1 1/2 c sugar
- 2 lg. eggs
- 2 Tbs. vanilla
- 1 c bittersweet chips (or semi-sweet - choose your poison!)
- 1 bag of Butterfinger chips
- Preheat your conventional oven to 325, convection to 300.
- Mix your dry ingredients; flour, cocoa powder, baking soda, salt and set aside.
- Melt butter, the 4 oz. of bittersweet chocolate (cut into small pieces if using block), and the instant espresso in microwave. Microwave for a minute at a time, stirring each time to ensure you don't overcook and ruin your chocolate. That would be a travesty!
- Stir the sugar into the melted chocolate mixture until fully incorporated. Then, stir in the eggs and vanilla.
- Add the wet mixture to the dry and stir to fully incorporate.
- Lastly, add the bittersweet (or semi-sweet) chips and Butterfinger chips into your batter. Try not to eat half of the batter before it's baked.
- Use 1 Tbs scoop and place onto lined cookie sheets. Bake 12 min (conventional oven) or 10 min (convection oven). When you take the cookies out, they will look undercooked. That is good, otherwise they will get overly hard.
- Leave them on the baking sheet to continue baking outside of the oven for 2 minutes. Then, put them on cooling racks. Chow down with a big glass of cold milk and warm cookies.
Don’t blame me, I tried to warn you! If you loved these cookies, subscribe today. Or, have you posted a deliciously unhealthy recipe? Why don’t you leave it in the comments below? We all want to be a little bad! 😉
TIP JAR: Do you love Butterfinger Candy Bars? Did you know that you can melt down your leftover candy corn (is there such a thing?) & make mock butterfinger bars? Yep! Just melt them down, mix with peanut butter and cover them with chocolate almond bark. Delicious!
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