Butterfinger White Chocolate Chip Cookies

By srumbel

One thing I do know is, I’m super happy that I made a big batch of these Butterfinger White Chocolate Chip Cookies and stowed a bunch in the freezer to send in school lunches. They are so good, gang. I found a bag of Butterfinger Baking Pieces along the baking aisle at my local Walmart and couldn’t help but grab one and turn it into cookies that are slightly crispy on the outside and incredibly sweet and chewy on the inside which is just the way I like my cookies, friends. That just might be the longest run on sentence I have ever written. Maybe I need to go back to school and study correct gramer, grammer, grammatical practices.
from jamiecooksitup.net

Ingredients

• 1 C butter, softened
• 2 C brown sugar
• 2 eggs
• 2 Tb milk
• 2 tsp vanilla
• 3 1/2 C flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 (10 ounce) bag Butterfinger Baking Pieces
• 1 (11 ounce) bag white chocolate chips

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 C softened butter and 2 C brown sugar. Cream the two together for about 2 minutes. Add 2 eggs and beat for an additional 2 minutes. Add 2 Tb milk and 2 tsp vanilla. Mix to combine.
3. In a medium-sized mixing bowl combine 3 1/2 C flour, 1 tsp baking soda, 2 tsp baking powder and 1/2 tsp salt. Add to the creamed butter mixture. Stir together to combine.
4. To the cookie dough add 1 (10 ounce) package of Butterfinger Baking Bits (found in the baking aisle). If you can't find the baking bits, you could crush some Butterfinger bar into fine pieces.
5. Add 1 (11 ounce) package white chocolate chips and stir to combine.
6. Scoop the dough, in 1 1/2 inch balls onto a cookie sheet that has been sprayed with cooking spray.
7. Bake for 7-8 minutes or until the cookies have cracks along the tops. Be sure not to over bake! Remove the pan from the oven and allow the cookies to continue cooking on the hot cookie sheet for 2-3 minutes.
Enjoy!

Yield: 48 cookies