Growing up, Butterfinger candy bars were one of my favorites.
I still adore the Simpson’s commericals:
Oddly, one of my memories surrounding this candy bar and growing up was when my parents went on a trip when I was in high school, and a colleague of my mom’s who didn’t have any kids kindly agreed to allow me to stay with her and her husband for the week. Her colleague asked if I had any food preferences, and my mom only told her I liked Butterfingers. Thanks for making me sound like a sugar-crazed teenager, ma. But this colleague was so sweet that she got me a bag of the mini bars and put them in the freezer for the week.
This woman also told me the night I came over that she wasn’t a morning person, so I shouldn’t plan on being chatty with her in the AM. The very next morning, this woman came into my bathroom 1st thing and told me she just might eat all my Butterfingers because her period had started. As a teenager, I thought she was batshit crazy from that moment on, but I fully understand her now that I’m in my 40s.
Here’s to Butterfingers and the strange stories we remember.
I am a sucker for a back of the package recipe, and when I came upon Nestle’s Butterfinger Baking Bits in the grocery store and saw there was a cookie recipe on the back, of course I needed to buy them and try them out!
It marks maybe the 42nd recipe I’ve made for the #365daysofbaking challenge, and we’re over 90 days into the year. Life will go on…one recipe at a time. 365 of them.
This recipe is stupidly simple. Like 7 ingredients simple. Nestle has this drawn out name for the cookie like Nestle Butterfinger Baking Bits Cookie, which is more than a mouthful and actually sounds kinda boring. Sounds way better to call them Butterfinger Cookies.
As a side note here, when I was searching to see if this recipe was online, I came across the Nestle Butterfinger website, which has all kinds of recipes for things you can make with the various Butterfinger products (although, oddly, the Baking Bits aren’t listed in the products). When I went into the cookies tab, I came across Butterfinger Cereal Bars, which are basically Rice Krispy treats with butterfinger bits in them. But my issue is the labeling of the recipe. Someone is going to come here and say, “Breakfast Cereal Bars!!” I suppose in the end, it’s no different than a doughnut and a frappuccino for breakfast.
Who am I to judge?
I had loaded home fries for brunch: homemade hash browns topped with scrambled eggs, cheese, broccoli crowns, bacon, peppers, mushrooms, tomatoes, and onions – thank you very much. I haven’t eaten since 10am, and it’s after 6pm now. And I am not hungry.
Literal po-tate-toe, po-tat-toe. I probably racked up the same calories as a doughnut and frappuccino.
My other peeve with the Nestle Butterfinger site is that they have a pie tab. And it has zero recipes in it. Why does it even exist? Why??
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs; gradually beat in flour mixture. Stir in BUTTERFINGER® Baking Bits. Drop by slightly rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 3 2/3 cups. Add 2 Tbsp. water with flour and decrease butter to 3/4 cup (1 1/2 sticks). Bake drop cookies for 11 to 12 minutes and pan cookie for 22 minutes.
My Thoughts After Baking:
- Your cookie will not be that white looking, as the cookies in Nestle’s picture. That’s some crazy lighting for a cookie photo shoot. Even if you scroll down to the reviews and look at other cookies, they are not that white. You will see a variation of puffy and flat cookies…
- I used room temperature butter and got a flatter cookie.
- Use colder butter and see if you get a puffier cookie.
- This recipe is stupidly simple to make. I made it in about 6 minutes. Forget the 15 they suggest. You’re moving like Sid the Sloth if it takes you 15 minutes to pull this dough together.
- I wanted manly sized cookies, so I used the black Zeroll scoop. It produced 24 cookies. It might have produced a few more, but I mighta eaten 2-3 manly sized cookies in dough alone. I guess I have eaten since brunch.
- I did chill my dough simply by setting it on my screened in back porch.
- Despite being April, it was a whopping 40 degrees in the great state of NH today. That didn’t include the wind chill temp because the wind has been whipping on our hill at a steady 15mph all day.
- I only placed 8 dough balls on the sheet, knowing they would likely spread. I was right.
- I baked them exactly 11 minutes in my oven to delicious perfection. Slightly crispy on the outside, slightly chewy in the middle. Chocolatey. That weird peanut butter flavor crunch we all know and love (or not) from the middle of the Butterfinger candy bar. Happiness. 🙂
Now this, ladies and gentlemen, just might be my best picture yet.
Maybe my mom’s colleague got it right… this is the perfect cookie for when Aunt Flo visits every month. Or as my group of friends called her, Myrtle.