3/4 c Sugar
1/2 c Butter or margarine;
-softened
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
1/4 ts Salt
1 pk (8 oz.) Butterfinger Chips;
-coarsely chopped
More Back of the Box Gourmet By Michael McLaughlin
Butterfinger candy bars, filled with a crunchy peanut butter
honeycomb and coated with chocolate, are a secret and intensely
enjoyed sweet snack for many. Hoarded in a bedside nightstands and
nibbled at midnight or bought on the way to work, tucked away in
purse or pocket and consumed on the way home, as the antidote to one
rotten day or another, Butterfingers hold a real–though
private–sway over many people (bart Simpson, you are not alone). For
more public pleasure, please consider this recipe, a real find passed
along by one of my spies at Nestle. It is made with so-called
Butterfinger Chips, actually bite-sized mini-bars (frighteningly
consumable–if they’re not available in your area, be glad).
Preheated oven to 375 degrees. In a large mixer bowl, beat sugar and
butter until creamy. Beat in egg until light and fluffy. Blend in
flour, baking soda, and salt. Stir in chopped Butterfinger Chips.
Drop dough by rounded measuring tablespoonfuls onto ungreased cookie
sheet.
Bake 11 to 13 min. or until cookies are lightly browned. Let stand on
cookie sheet 2 min. Cool on wire rack.
MAKES about 30 cookies
Yields
1 servings