Butterfinger Brownie Cookies

Chewy, fudgy Butterfinger Brownie Cookies packed with rich chocolate and crispy peanut butter candy bits. The perfect sweet and salty treat! Easy recipe!

Course Dessert

Cuisine American

Keyword Butterfinger Brownie Cookies, butterfinger brownie recipe

Method Oven

Main Ingredient Grains

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 260kcal

Author Kelli Miller

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