Best Moist Chocolate Chip & Butterfinger Cookies
Imagine biting into a cookie that combines the classic delight of chocolate chips with the irresistible crunch of Butterfinger pieces. These Best Moist Chocolate Chip & Butterfinger Cookies are the ultimate treat for anyone with a sweet tooth. The buttery, chewy texture of the cookie is perfectly balanced with the smooth chocolate chips and the crunchy, peanut-buttery Butterfinger pieces. Whether you’re baking for a special occasion or just to satisfy a craving, these cookies are sure to become a favorite in your recipe collection.
Look forward to a delectable combination of textures and flavors in every bite. These cookies are wonderfully moist and chewy, thanks to the perfect blend of ingredients. The chocolate chips melt in your mouth, while the Butterfinger pieces add a delightful crunch and a burst of peanut butter flavor. These cookies are easy to make and will fill your home with the comforting aroma of freshly baked goods.
Tools to Use
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Butterfinger candy bars (about 4 full-sized bars)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips and Butterfinger Pieces:
- Gently fold in the chocolate chips and crushed Butterfinger candy pieces until evenly distributed throughout the dough.
- Scoop the Dough:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
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Best Moist Chocolate Chip & Butterfinger Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Butterfinger candy bars about 4 full-sized bars
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips and Butterfinger Pieces:
- Gently fold in the chocolate chips and crushed Butterfinger candy pieces until evenly distributed throughout the dough.
- Scoop the Dough:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Tips for Cooking
- Chill the Dough: For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Don’t Overmix: Overmixing the dough can lead to tougher cookies. Mix just until the ingredients are combined.
- Adjust Baking Time: If you prefer slightly crispier cookies, bake for an additional 1-2 minutes.
Why You Should Try This Recipe
These Chocolate Chip & Butterfinger Cookies offer a unique twist on a classic favorite. The combination of smooth chocolate chips and crunchy Butterfinger pieces creates a delightful contrast of textures and flavors. Perfect for parties, gift-giving, or simply indulging yourself, these cookies are sure to impress. The recipe is easy to follow, making it accessible for bakers of all skill levels.
Enjoy the delicious blend of chocolate and peanut butter in these moist and chewy cookies. The Best Chocolate Chip & Butterfinger Cookies are a surefire way to satisfy any sweet craving. Whether you’re sharing with friends and family or keeping them all to yourself, these cookies are a delightful treat that will leave everyone wanting more. Happy baking!
