I have this little obsession with keeping my pantry organized and when it isn’t I get into a bit of a frenzy when I can’t find the item I am looking for. Now, I am not by any means this organized in other areas. I wish I had a bigger pantry, one that had all of the little extra features and such but I make do. Since I have started blogging, my pantry has been overflowing with food items and these Butterfinger Baking Bits were hidden under a bag of brown sugar; clearly not where they belong. I remembered buying them at the holidays with every intention of putting them into a yummy cookie.
Checking the expiration date was good, I knew I was going to use them right away. I could already taste the delicious and chewy cookie the Butterfinger Candy bits were going to be a part of. This cookie recipe is super simple and the cookie dough balls can even be frozen for up to three months – and – you don’t have to thaw them! Just give them another minute to bake in the oven. How perfect is that for when you must have a cookie or two!
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup butter softened
- 1 large egg at room temperature
- 1 1/2 cups Butterfinger Baking Bits
- Preheat oven to 375 F degrees.
- In a small bowl, combine flour, baking soda, and salt and set aside.
- With an electric mixer, combine sugar and butter – beat until creamy.
- Add in egg and mix until just combined.
- Gradually, add in the flour mixture and beat until combined.
- Stir in Butterfinger bits 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 the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in a covered container. The baked cookies also freeze well for up to three months.