Chocolate Fudge Butterfinger Cookies
Adapted from Picky Palate
1 cup unsalted butter
1 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 3/4 cups flour
1 1/3 cups unsweetened cocoa powder, preferably Dutch processed
2 teaspoons baking soda
1/2 teaspoon fine sea salt
4 Full size Butterfinger Candy Bars
¾ cup good-quality chocolate chips
Preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats (like silpat). Set aside.
Remove the Butterfinger Candy Bars from their wrappers and place in a large plastic zip top bag. Using a rolling pin gently smash and crush the candy bars by tapping them in the bag until broken up into pieces of all sizes – you want some crushed and some bigger pieces to remain (largest pieces about the size of large chocolate chips). Set aside.
In a medium-sized bowl whisk together the flour, cocoa powder, baking soda and sea salt until well combined. Set aside.
In a large mixing bowl, preferably with a paddle attachment, beat the butter, sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
Add the eggs to the butter mixture one at a time, beating for 1 minute until well incorporated. Add the vanilla and mix well. Scrape down the sides of the bowl as needed.
Add the flour-cocoa mixture a little at a time to the butter mixture on the lowest speed until all the dry ingredients are incorporated.
Still on the lowest speed add in the Butterfinger pieces and the chocolate chips and stir together until well incorporated.
Scoop cookies onto prepared baking sheets into about 1-inch sized balls (a small cookie scoop is perfect for this – they will be about the size of a generously rounded teaspoon).
Place the baking sheets, one at a time, in the oven to bake for 8-10 minutes until just set, but still soft in the center. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.
Makes 60 cookies