Delicious Butterfinger Brownie Cookies
These B
If you like this easy recipe, make certain that you check out these Dark Chocolate Fudge Brownies as well!
Everyone knows that brownie batter and chopped butterfinger is going to be a winning combination, right? Just wait until you get your very first bite. Not only do they look and smell amazing, but that flavor? Out of this world good.
Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Brownie Butterfinger Bars are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Must Have Resources:
When making homemade brownies at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Green Chili Mac and Cheese
Vegetable Side: Bacon Baked Beans
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Starch Side: Leftover Boiled Potatoes
Refreshing Drink: Ocean Water Floats
Best Brownie Recipes:
Everyone loves the sweet taste of brownies, so don’t just stop at this recipe. Check out these other delicious brownie recipes that you’re certain to love:
Best Cookie Recipes
Don’t forget to show some love to all the delicious cookie recipes out there as well!
More Butterfinger Recipes:
Unique Cookie Recipes:
- Cookie Butter Popcorn
- Cookies and Cream Dip
- Chocolate Chip Cookie Dough Fudge
- OREO Brownie Cookie Bars
- Llama Cookie Dip
Butterfinger Brownie Cookies
Equipment
Ingredients
- ¼ Cup(s) unsalted sweet cream butter softened
- 1 Cup(s) semi sweet chocolate chips
- 1 Cup(s) sugar
- ¼ tsp kosher salt
- ½ tsp pure vanilla extract
- 2 large eggs
- ⅔ Cup(s) flour
- ⅛ tsp baking soda
- 2 ¾ Cup(s) crushed butterfingers 3/4 C used for topping
- ¼ Cup(s) sea salt for topping
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- Using a heat safe bowl, melt the butter and chocolate in a microwave for 15-20 second increments until completely melted
- Mix in the sugar, kosher salt, and vanilla until combined
- Mix in the eggs, one at a time until combined
- Using a small bowl, whisk together the flour and baking soda
- Gradually mix in the dry ingredients into the chocolate mixture
- Allow batter to cool for a few minutes
- Fold in the 2 C of crushed butterfingers
- Scoop dough onto the cookie sheet about 3 inches apart
- Bake in the oven for 10 – 12 minutes
- Allow to cool for 1 minute
- Sprinkle some remaining crushed butterfinger and sea salt onto the cookies
- Allow to cool for a few more minutes before moving to a wire rack to cool some more
- Repeat steps with remaining batter
- Enjoy!
Nutrition
