According to my brother, the perfect cookie is a simple and uncomplicated chocolate chip cookie. He gets impatient with Audrey's and my inclination to play around with multiple flavors and complex baking procedures (browning butter, chilling dough, stuffing centers) and if he had his way, all we would ever bake would be Toll House Chocolate Chip Cookies.
These cookies are for him.
They are: the most basic of cookie dough bases + crumbled Butterfinger bars.
As much as I love my complicated mixtures of flavored doughs and unexpected mix-ins, there's something irresistible about simplicity. Something satisfying about mixing butter, sugar, flour, and eggs without worrying about how the final product will turn out. Because a recipe this simple (only 6 ingredients!) just can't go wrong.
These cookies are chewy, even after they've cooled, and chock full of buttery-sweet, chocolatey, peanut buttery goodness. They come together in less than half an hour, from I-want-to-bake-cookies to plucking that first slightly-too-warm cookie right off the still hot pan.
And hey, with Halloween coming up this week, what could could be a better excuse to bake cookies than leftover Halloween candy? You could probably substitute Snickers, Twix, Kit Kat, or (my personal favorite) Reese's just as easily as Butterfinger!
Don't fight it. You know I'm right.
I think my friend Sadie agrees. (Just don't tell my brother. He already thinks he's always right. There's no need to encourage him.)
|She asked to be featured on this blog, and since she was the biggest advocate of it finally getting started, what could be more fitting?|
Speaking of whom, Sadie declared these to be the best cookies I've made second only to the New York Times Chocolate Chip Cookie recipe (sure to be featured on here in due time, as they are a perennial favorite in my repertoire). And after three years of friendship, she's tasted a lot of my baked goods. So.
Chewy Butterfinger Cookies
makes approx. 2 dozen cookies
1 and 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1 large egg
3 king sized Butterfinger bars, crushed
Preheat oven to 375F degrees.
Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
Gradually beat in flour mixture. To crush Butterfingers, break into chunks and place in a ziploc. Bash with the backside of a spoon until suitably crumbled. Stir into dough by hand using a spatula. 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 to (mostly) cool and enjoy!