Reese's + Butterfinger Cookies

Soft-Baked Butterfinger Cookies | Sprinkles for Breakfast

I am a huge Dairy Queen fan. Whenever we had a short day at school, my friends and I used to walk down the street to the Dairy Queen and hang out there (we were super cool - I know). And every single time, I got the same thing  - a blizzard with Butterfinger and Reese's Peanut Butter Cups. 

Soft-Baked Butterfinger Cookies | Sprinkles for Breakfast
Soft-Baked Butterfinger cookies | Sprinkles for Breakfast

I'm not sure where I came up with this combo, but I'm glad I did because it's absolutely delicious. Sadly, I no longer live near a Dairy Queen, so when I am feeling down (, I have to make my own homemade version. But it's never as good. 

Soft-Baked Butterfinger Cookies | Sprinkles for Breakfast

So this week I tried something new. Instead of making a homemade blizzard, I made cookies instead. I am happy to report that the Butterfinger/Reese's Peanut Butter Cup combination is EXCELLENT in cookie form. 

Soft-Baked Butterfinger Cookies | Sprinkles for Breakfast

For the base, I used Soft-Baked Sugar Cookies from Sally's Baking Addiction. So the cookie itself is super soft (which is the best) with the added goodness of the Butterfinger Baking Bits

Soft-Baked Butterfinger Cookies | Sprinkles for Breakfast

Butterfinger Cookies 

  • 1 cup unsalted butter, room temperature 
  • 1 1/2 cups sugar 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 3 cups flour 
  • 1/2 teaspoon salt 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar 
  • 1 package Butterfinger Baking Bits 
  • Mini Reese's Peanut Butter Cups, cut into 4 pieces 

Directions

  1. In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. 
  2. Add egg and vanilla extract. Mix until combined. 
  3. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Add to mixer on a slow speed. Mix until just combined. 
  4. Stir in Butterfinger Bits. 
  5. Using a medium scooper, scoop out dough balls and put them in the fridge for at least an hour. 
  6. Preheat the oven to 350 degrees.
  7. Place the chilled cookies on a baking sheet with parchment paper and bake for 8-10 minutes. 
  8. Let cookies sit for 1 - 2 minutes and then add Reese's Peanut Butter Cup pieces on top. 
  9. Allow cookies to cool on baking sheet. 

 

 

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