I don’t think I’ve mentioned my Christmas present from my P.S.! I got a KitchenAid stand mixer! I’ve lusted for one for years, since I often make cheesecakes that would sure be easier made with a stand mixer. I had one but it was a smaller model that didn’t mix real well. Now I have a good excuse to bake more often! Cousin Shirley and I had a cookie baking day and my mixer got broke in very well.
My P.S. brought home several (5!) bags of miniature Butterfinger candy bars. They’re one of my favorite bars but that many bags? They were clearance from some season, probably Halloween, and they were pretty crumbly. They were hard to eat without ending up with chocolate bits all over. I had the idea they might make some great cookies and set out to find a recipe.
Two Peas and Their Pod came through with a simple recipe. I cut open a handful of candy bars and we crushed them with my meat masher to get a full cup of bits. I know they actually sell Butterfinger baking bits as I made Butterfinger bits brownies awhile back. They were delicious and I hoped the cookies would be just as good. At least I’d use up a good pile of the candy bars.
I started the recipe by putting the dry ingredients into a bowl and whisked them to mix. With only one cup of flour to the recipe, I was skeptical. I wanted a large batch of cookies but would just follow the directions for now. I could make more batches later.
Into the bowl of my shiny new stand mixer went the butter and sugars. I blended them well. I didn’t have to scrape down the sides, but you might want to if you notice it’s not mixing well. Switching to low speed, I added the egg and vanilla and again beat them until blended. Next I slowly added the bowl of dry ingredients to the wet ingredients and beat until they were mixed. (This mixer was so easy and fun to use!)
I stirred in the oatmeal, Rice Krispies and Butterfinger bits, taking care not to crush the cereal. Then I remembered to start taking pictures! Drat! I was so excited about my red mixer I forgot to be a blogger!
Cousin Shirley used my large cookie scoop to put mounds of dough onto the cookie sheets. I was out of parchment paper and we discovered the cookies baked just fine baked on ungreased baking sheets. I left the directions in the recipe, you can decide for yourself.
I baked the cookies for 12 minutes, until they were slightly browned around the edges. Your oven may vary on that timing. I let the cookies cool for a few minutes on the cookie sheet, then we transferred them to a rack to finish cooling.
Wow, very good cookies! Loved how crispy they were, nice and chewy. The flavors were good, the chocolate and caramel coming together so well. The Butterfinger pieces melted and made the cookies even more crispy in places. I will definitely be using more of the candy bars to make even more cookies!
Because there are just the two of us here most of the time, I froze the cookies in zippered freezer bags. Freezing them in batches of 6 keeps them fresh for when we want a treat. They thaw fast, taking them out before we eat dinner allows them to be ready for dessert. They’re also pretty good frozen. I’m just sayin’.
Crispy Butterfinger Cookies
A good way to use those leftover miniature Butterfinger candy bars!
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter; room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1 1/4 cups Rice Krispies cereal
- 1 cup chocolate chips
- 1 cup chopped Butterfinger candy bars
In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine butter and sugars in the bowl of a stand mixer. Beat until smooth and creamy, about two minutes. On low, add in egg and vanilla extract. Beat until combined.
Slowly add dry ingredients to wet ingredients in mixer. Stir in the oats, cereal, chocolate chips, and Butterfinger chunks. Don’t over mix and crush the cereal.
Using a large cookie scoop, from dough into balls and place on prepared (or ungreased) baking sheets. Form all balls at once on sheets if possible. The dough gets crumbly as it sits, the oats absorb moisture.
Bake cookies for 10-12 minutes, until edges are slightly browned. The centers will still be a little soft.
Cool cookies on baking sheet for 2-3 minutes then cool completely on baking rack. Store covered.
Adapted from Two Peas and their Pod