Butterfinger Brownie Cookies
Our neighborhood is headed out in the chilly air to sing Christmas Carols tonight! Our neighbors are hosting a caroling party, complete with ugly Christmas sweaters, bring-your-own treats, singing door-to-door and sipping festive beverages. There will be lots and lots of kids in the group, so I figured they might like some brownies… or chocolate cookies… or butterfingers. Oh what the heck? I put that stuff all together and created some Butterfinger Brownie Cookies!

They’re not really specifically a Christmas cookie or anything, but they sure are good.

Think you’ll be able to keep yourself from shoving the wooden spoon-full of chocolate into your mouth when no one else is in the room? It’s not easy. Swirl chopped butterfingers into that thick and rich chocolate batter. Then try not to take big ‘ol licks after that! Not even possible.

Gooey puddles of chocolate brownie batter with butterfinger chunks.

When they’re baked, they puff, then flatten as they cool down. The consistency of the sturdiness of the cookie should be medium. If you over-bake them, they’ll be crunchy. Take them out while they’re still gooey and you’ll maintain a slightly softer texture. Expect a chewy cookie (remember… it’s plump full of butterfinger toffee!)

And expect them to remind you of brownies too. That’s a good thing, I think. Our little Christmas carolers better gobble all of these up tonight. I’m not sure they’d last long in my Butterfinger- obsessed household!
Butterfinger Brownie Cookies
Yield: 2 1/2 dozen cookies
Prep Time: 20 min
Cook Time: 12 min
For gluten-free instructions- see Tips below!
Ingredients:
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate chips
1 cup granulated white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup + 1 tablespoon All Purpose Gold Medal® Flour
1/8 teaspoon baking soda
2 cups chopped Butterfinger candy bars (7.8 ounces)- I used two 6-packs of .65-ounce bars found in grocery store candy aisleDirections:
1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.
2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water).
3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.
4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers.
5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).
Tips:
*This recipe is not gluten-free as written, however I believe that this one is a good candidate for adapting to gluten-free. Be sure to use GF chocolate chips, a GF flour blend, GF vanilla and double check to make sure your Butterfingers are GF too. I haven't tried the recipe yet as gluten-free, but there is so little flour in it that it will probably be successful. Let me know if you try it and have success!
Source: RecipeGirl.com (Loosely adapted from Sinfully Easy Delicious Desserts by Alice Medrich)
Other Butterfinger treats on the blogs:
Butterfinger- Peanut Butter Chocolate Chip Cookies by Picky Palate
Butterfinger Rice Krispie Treats by RecipeGirl
Butterfinger Cheesecake by We Are Not Martha
Butterfinger Ice Cream by Gimme Some Oven
Butterfinger Blondies by RecipeGirl


I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
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Aimee @ ShugarySweets — December 21, 2012 @ 12:12 PM
These sound wonderful. Merry Christmas to you and your family!
Lauren @ Healthy Delicious — December 21, 2012 @ 1:32 PM
OMG Laurie, there sound RIDICULOUS!!! I need them right this second. omgomgomg
Averie @ Averie Cooks — December 21, 2012 @ 2:46 PM
I love brownie cookies – these are perfect! Oh so chewy and with Butterfingers, even better!
Aggie — December 21, 2012 @ 5:57 PM
Lori your neighborhood caroling night sounds so fun! And I can already tell you I would love these cookies, the consistency looks perfect!
JulieD — December 21, 2012 @ 6:49 PM
Wow, Lori, that looks amazing!!!
Janet — December 21, 2012 @ 8:33 PM
You had me with “Butterfinger”! Cannot wait to try these!!! Thanks for the recipe!
bridget {bake at 350} — December 22, 2012 @ 6:33 AM
I want to go caroling with YOU!!!
Jennifer @ Peanut Butter and Peppers — December 22, 2012 @ 6:35 AM
Your neighborhood party sounds like fun!!!!! The cookies will be a sure hit! You can’t go wrong with butterfingers and brownies all together in a cookie! Have fun!!
Linda Bennett — December 22, 2012 @ 7:23 AM
oh my goodness is all i can say……
Bill Gentry — December 22, 2012 @ 8:31 AM
Me want. Me want now.
Erin @ Dinners, Dishes and Desserts — December 22, 2012 @ 9:17 AM
Butterfingers are a favorite around our house – these would be a HUGE hit!
Lisa Cornely — December 22, 2012 @ 6:16 PM
These were delicious. Thanks for sharing.
Jocelyn @BruCrew Life — December 23, 2012 @ 7:07 PM
These won’t stand a chance in our butterfinger lovin house:-) They look awesome!!!
Chung-Ah | Damn Delicious — December 24, 2012 @ 3:34 PM
Oh my – this is just my type of cookie! I’ll have to sneak this in before 1/1 – I’m trying to do clean eating in the new year! But let’s be real, I’ll make this before 1/1 and plenty of times in the new year – I just can’t resist!
Alex — January 28, 2013 @ 11:24 AM
these look so good, going to try them out tonight! question for you guys though—I live in NYC, so my kitchen tools are pretty meager (aka I don’t have a double boiler). Is this something I could potentially swap out the ‘homemade’ ingredients for brownie mix? Has anyone given it a try, or have any advice on how best to approach? Thanks!
Lori Lange replied: — January 28th, 2013 @ 1:41 PM
I haven’t tried with a brownie mix!
Amy — March 3, 2013 @ 12:50 PM
If you’re reading this and thinking, “Maybe I’ll make these sometime,” TURN OFF YOUR COMPUTER AND GO MAKE THEM NOW. They are divine – and unbelievably easy to make. I keep catching my beau, who doesn’t eat sweets, sneaking into the cookie jar for another one. Oh, well. Back to the store for more Butterfingers!
Amy — March 3, 2013 @ 12:54 PM
Alex – Just put a large stainless mixing bowl over a sauce pan with about 2″ of simmering water. Super easy one-bowl recipe.