Butterfinger cookies

Get your own stack

One of my wife’s coworkers handed her a Butterfinger recently and instead of eating it, she tucked it in her purse brought it home and put it in the pantry. (What can I say? She married me.) The other night she whipped these up. There’s some disagreement in our household about the cookies. It’s not quite a full-blown controversy. But in any case, I think the cookies are fine as is and she thinks they needed a bit more gooeyness, in the form of peanut butter or toffee chips. The texture is very similar to peanut butter cookies, since that’s essentially what they are. Make sure to let them cool enough on the pan before putting them on a rack so they don’t crumble.

Butterfinger Cookies

• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/4 cup honey
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 Butterfinger (the standard size)
• 1 Hershey’s (or equivalent) dark chocolate bar (around 4.25 ounces)
• sugar for dusting (optional)

Melt chocolate bar in the microwave or stove top and set aside. Break up Butterfinger, we leave it in the wrapper and whack it with a crab mallet. Set aside. Mix butter and peanut butter in stand mixer, or with a hand-held one until combined, about a minute. Add sugar, honey, baking soda and baking powder. Beat until combined, scraping sides of bowl if necessary. Add egg and vanilla, beat until incorporated. Beat in as much of the flour in as you can, then stir in the rest. Incorporate the Butterfinger crumbs, melted chocolate and (if you’re using them toffee or peanut butter chips) stir until mixed well. Shape dough into one-inch balls. If desired roll in sugar. Place two inches apart on an ungreased cookie sheet. Use a fork to flatten and  make crisscross patterns. Bake at 375 degrees for seven to nine minutes. Cool on cookie sheet and then transfer to rack.