Butterfinger Brownie Cookies are chocolate brownie cookies with Butterfinger candy bars mixed in.
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 Butterfinger into that thick and rich chocolate batter. Then try not to take big ‘ol licks after that! It’s not even possible.
Here are the 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 gobbled all of these up. I’m not sure they’d last long in any Butterfinger- obsessed family!
Here are a few more recipes using Butterfingers that you might like to try:
- Butterfinger Rice Krispie Treats
- Butterfinger Chunk Cookies
- Butterfinger Pie
- Butterfinger Cheesecake
- Butterfinger Truffles
- Butterfinger Ice Cream
- Butterfinger Brownies
- Butterfinger Blondies
Butterfinger Brownie Cookies
- 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
- 2/3 cup all purpose flour
- 1/8 teaspoon baking soda
- 2 cups (7.8-ounces) chopped Butterfinger candy bars
- Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.
- 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).
- Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.
- 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. When the batter has cooled off, stir in the Butterfingers.
- 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).
- I use two 6-packs of .65-ounce bars found in the grocery store candy aisle
- *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!