Crispy Butterfinger Cookies
Recipe from Two Peas and Their Pod
Servings: 2 1/2 dozen cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1 ¼ cups Rice Krispies cereal
- 1 cup chocolate chips
- 1 cup chopped Butterfinger candy bars
Instructions
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Combine butter and sugars in the bowl of a stand mixer. Beat until smooth and creamy, about two minutes. On low, add in egg and vanilla extract. Beat until combined.
- 3. Slowly add in the dry ingredients. Stir in the oats, cereal, chocolate chips, and Butterfinger chunks. Don’t over mix. You don’t want to crush the cereal too much.
- 4. Scoop dough into balls, about a tablespoon each, and place on prepared baking sheet. Bake cookies for 10-12 minutes, or until edges are slightly brown, the centers should still be soft. Allow cookies to cool for 2-3 minutes on the baking sheet. Move cookies to a cooling rack and cool completely.