Looking for a fun twist on classic cookies? These Butterfinger Butterscotch Cookies are packed full of flavor!
Butterfingers are one of my all-time favorite candy bars. I love the flavor combo and the delicious crunchy center. I recently picked up a bag of Butterfinger Bits and decided that they needed to be added to some cookies, along with both chocolate chips and butterscotch chips. I present Butterfinger butterscotch cookies!
While I often advise baking with a silicone baking mat, when making this recipe it’s more important than ever. The Butterfinger chunks that melt on the bottom of these Butterfinger butterscotch cookies can stick to the baking sheet if you don’t use a silicone baking mat, and that can create a messy situation. I hate having cookies stick to my cookie sheets, so make sure to use the silicone mat. Silpats are probably the most popular, but I have a variety of different brands and find that they all work equally well. No matter which kind you buy, these really are a great investment if you do a lot of baking, especially for cookies. They make clean up so much easier and you don’t have to worry about your cookies, or anything else, sticking to them!
This Butterfinger Butterscotch Cookie recipe is adapted from my Big Buttery Cookies recipe, which is one of my favorites. Two things about that recipe are a bit different than your standard cookie recipe. First you start with COLD butter. Not softened, not room temp, cold. Because of this, mixing the butter can be a bit more of a challenge, and a stand mixer is kind of like your best friend for this task. If you don’t have a stand mixer you can use a hand mixer, but either way you really need a little power behind your mixing.
One other thing to take note of is that you do chill the dough in this recipe, but an hour is enough time. I’m not always so organized as to make my dough up the day beforehand, but one hour in the freezer is pretty do-able. I scoop my cookie dough with a large cookie scoop onto my baking sheet, and then put the whole thing into the freezer. If you wanted to, after that hour you could actually bag these up to bake at a later date, but if I’m making cookies, I want to be eating cookies, so into the oven mine go!
BUTTERFINGER BUTTERSCOTCH COOKIES
Butterfinger Butterscotch Cookies
1 1/2 cups all-purpose flour
1 cups bread flour ((you can use all-purpose in place if you need to))
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter (, cold)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet (, milk or dark chocolate chips)
- 1 to 1 1/2 cups Butterfinger Bits