Butterfinger Blondie Cookies

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Butterfinger might be the best candy bar out there. There, I said it. Don’t argue, @me, or try to convince me otherwise. They are everything you could ever want in a candy bar - crunchy, chocolate-y, chewy, flaky, peanut-y, perfect in every way. Fun-sized are great, sure, BUT full-sized is truly where it’s at. Ok, so they are annoying to chop (you’ll see), but that’s about their only downfall. And their perfect pairing? Cozy brown-sugar based cookie dough with heavy vanilla and toffee notes. TRY IT!

BUTTERFINGER BLONDIE COOKIES

Time: 3 hours // Servings: 30 cookies

INGREDIENTS

  • 3 1⁄2 cups all-purpose flour (or gluten-free works too!)

  • 1 tablespoon cornstarch

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 1⁄2 sticks (12 tablespoons) unsalted butter, at room temperature

  • 2 cups brown sugar

  • 1⁄2 cup pasteurized egg whites, at room temperature

  • 2 tablespoons vanilla extract

  • 1.5 cups Butterfinger candy bars, chopped

  • Flaky sea salt, like Maldon, for topping

DIRECTIONS

  • In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

  • Remove the bowl from the mixer and use a rubber spatula to fold in 1 1/4 cup of the chopped Butterfinger pieces, save remaining 1/4 cup

  • Refrigerate the cookie dough overnight or freeze for at least 2 hours.

  • Once chilled, preheat oven to 350 degrees

  • Line rimmed baking sheets with parchment paper or silicone baking mats. Use a cookie scoop to portion cold dough onto baking sheets, leaving about 3 inches between scoops. Top cookies with remaining Butterfinger pieces.

  • For soft-baked cookies, bake 9-11 minutes, until the edges are slightly golden and the centers are just set. Check halfway through baking to ensure your cookies are cooking evenly. Rotate the baking sheet if needed. For crispier cookies, keep them in the oven for an additional 2-3 minutes, until the edges are golden brown 

  • Remove from the oven and let cool on the baking sheet for 5 minutes. Enjoy warm or transfer to a wire rack to cool completely. Store cookies in an airtight container for up to one week.

Kristen Page