Chewy Butterfinger Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter, salted

• Desserts

  • 8 Fun sized butterfinger candy bars

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup salted butter, softened
• 1 large egg, at room temperature
• 8 fun sized butterfinger candy bars, chopped

Directions

• Preheat oven to 375F degrees. Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined. Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.