I have kind of become known for my cookies. I’m asked to bring them to every class party, potluck, and even made 30 dozen for a friend’s wedding!
And you know what? I love it! I love that my baking brings people such joy. Cooking and entertaining are my spiritual gifts.
I’ve shared my ultimate chocolate chip cookie recipe before. Once you’ve got the basics down, you can get creative and mix in anything you like. My husband’s favorite variation is white chocolate chip, pecans, and dried cranberries.
Me? I’m more of a chocolate girl, so I like to throw in mini chocolate chips and CANDY! These Butterfinger cuties are sooooo good! Who wouldn’t love to bite into a big, soft cookie stuffed with chocolatey goodness??
I love using mini chocolate chips. I feel like you get more chocolate in every bite!
Try mixing in any candy you like. These are also awesome with chopped Kit Kat bars or even chopped Reese’s cups.
Butterfinger Chocolate Chip Cookies (slightly adapted from Picky Palate)
2 sticks of butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 tbsp. pure vanilla extract
3.5 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 package mini chocolate chips
1 package Butterfinger baking bits (or 1.5 cups chopped Butterfingers)
1. Preheat oven to 350 and line baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream butter for a few minutes, then add sugars until incorporated. Add eggs, one at a time, until batter is light and fluffy. Lastly, mix in the vanilla extract.
3. In a separate bowl, whisk flour, salt, and baking soda. Slowly incorporate dry ingredients into wet ingredients, just until a soft dough forms. Mix in the chocolate chips (I pour them right into the bowl of the mixer and let it do the stirring for me), then the Butterfinger pieces.
4. Using a large cookie scoop, scoop dough onto prepared baking sheets. Do not mess with the dough balls once they are scooped- leave them big and round like golf balls. I usually get about 2 dozen per batch (sometimes a few more).
5. Bake for 8 minutes, then rotate pans, and bake another 7-8 minutes. Cookies should look just done, not too golden brown!
6. Remove from oven and allow to rest for 5 minutes on the hot baking sheets, then move to a wire rack to cool completely.