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Butterfinger Cookies.
3/4 cup
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Cream shortening and sugar together; add egg and mix well. Sift dry ingredients together; sprinkle over crushed Butterfinger bars and combine with wet ingredients.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 375\u00b0 for 10 minutes for chewy cookies; 11 1/2 to 12 minutes for crunchy cookies.
May double or triple recipe.
Preheat oven to 375\u00b0.
In large bowl, beat sugar and margarine until creamy.
Beat in egg.
Blend in flour.
Stir in chopped Butterfinger chips.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake for 11 to 13 minutes or until cookies are lightly browned.
Remove from cookie sheet after 2 minutes.
Makes about 30 cookies.
br>Add candy to cookie dough.
Drop cookie dough by heaping
ry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared
Preheat oven to 350\u00b0.
In large mixer bowl, beat sugar and margarine until creamy.
Beat in egg until light and fluffy. Blend in flour, baking soda and salt.
Stir in chopped Butterfinger chips
Drop dough by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes.
Let stand on cookie sheet for 2 minutes.
Makes about 30 cookies.
Preheat oven to 375\u00b0.
In large mixer bowl, beat sugar and butter until creamy.
Beat in egg until light and fluffy.
Blend in flour, baking soda and salt.
Stir in chopped Butterfinger chips.
Drop dough by rounded measuring tablespoonfuls on ungreased cookie sheet.
Bake 11 to 13 minutes or until cookies are lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
Stir in chopped Butterfinger.
Fold in whipped cream.
Spread into cookie crust.
Refrigerate for at least 3 to 4 hours before serving.
Drizzle with chocolate syrup before serving.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Preheat oven to 375\u00b0.
In large mixer bowl, beat sugar and margarine until creamy.
Beat in egg until light and fluffy.
Blend in flour.
Stir in chopped Butterfinger chips.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake 11 to 13 minutes or until lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Yields 30 cookies.
Prepare cake mix as directed on box.
Let cool and crumble in chunks.
Mix powdered sugar, egg yolks and oleo. Add Cool Whip. Crumble the Butterfingers.
(If you freeze these before, they will crumble finer.)
Layer cake crumbs, Cool Whip mixture, then Butterfinger crumbs.
rackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set
Preheat oven to 375\u00b0.
In large bowl, mix sugar and butter until creamy.
Beat in egg.
Blend flour, baking soda and salt. Stir in chopped Butterfingers.
Drop by teaspoon or tablespoon (depending on size cookie you want) onto ungreased cookie sheet. Bake 11 to 13 minutes or until lightly browned.
Let stand on cookie sheet 2 minutes.
Cool on wire rack.
Preheat oven to 375\u00b0.
In a large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy.
Blend in flour, baking soda and salt. Stir in chopped Butterfinger chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes. Remove cookies quickly.
Serves 30.