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Butterfinger Cookies.
3/4 cup
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.
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.
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.
50\u00b0.
Lightly grease cookie sheets.
In a mixer
Sift flour, soda and salt together.
Cream together sugar and shortening; beat in egg.
Add Butterfinger bars and dredge in the dry ingredients.
Chill.
Drop by 1/2 teaspoon onto greased cookie sheet.
Bake in a 375\u00b0 oven for about 12 minutes.
Remove from pan; cool.
Sift together flour, soda and salt.
Cream together margarine and sugar until light and fluffy.
Beat in egg.
Stir in crushed Butterfinger pieces and dry ingredients.
Add vanilla and blend well.
Chill dough for 30 minutes.
Drop by tablespoons onto greased cookie sheet.
Bake in moderate 350\u00b0 oven 10 to 12 minutes.
Makes about 3 1/2 dozen.
Combine popcorn and chopped Butterfinger in large bowl.
Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
Pour over popcorn mixture; quickly toss to coat well. Coat ice cream or cookie scoop with nonstick cooking spray. Scoop popcorn mixture into 25 (1 1/2-inch) balls. Place on wax paper to cool. Wrap in decorative bags or store in airtight container.
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.
Cream shortening and sugar, then add the egg.
Add Butterfinger pieces, salt, soda and flour.
Mix all together by hand.
Drop by spoonfuls on greased cookie sheets.
Mash lightly with fork.
Bake at 375\u00b0 for 5 to 8 minutes or until done.
In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
Spoon dip into a serving dish and sprinkle the remaining candy over the top.
Serve with apple slices and graham crackers.
Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.
Preheat oven to 350.
Comine 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 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.
In a small bowl, combine flour, baking powder and salt; set aside.
In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
Beat in eggs and vanilla until smooth.
Stir in flour mixture and 1 cup of crushed butterfingers bars.
Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter.
Bake at 350\u00b0F for 30-35 minutes or until done.
Cool and then cut into bars.
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 chips.
Drop dough by rounded teaspoonfuls onto 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.