the butterfingers cookies are delicious and very easy to create. They taste like peanut butter cookies with a hint of butterfingers
Butterfinger Cookies
1/2 cup butter, softened 3/4 cup sugar 2/3 cup brown sugar, firmly packed 2 large egg whites 1 1/4 cups chunky peanut butter 1 1/2 tsp pure vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 5 (2.1 oz) butterfingers candy bars, chopped
Preheat oven to 350°F degrees.
In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well.
Stir in candy bars.
Shape into 1 1/2-inch balls and place on a baking sheet.
Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
Do not over bake!
Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
from my 1999 Taste of Home Collector’s Edition Magazine contributed from Carol Kitchens of Mississippi
So Cute! This is from my 2009 Taste of Home Cookies book. These are so festive – so tasty – so colorful. These are going to be fun to add to my cookie trays.
I make these every year because they are a favorite of mine. I love munching on these with coffee in the morning. I prepare these; wrap them in plastic saran wrap; wrap in parchment; wrap a paper towel tube around to keep the shape while in the refrigerator (that way if anything bumps in to them – the tube protects them) All I do is slice and bake when I am craving them. The boys called these peppermint swirls when they were little and it stuck in our home.
Peppermint pinwheels
Makes about 4 dozen
¾ cup butter, softened
¾ cup sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ tsp peppermint extract
¼ tsp red liquid food coloring
In a large bowl, cream butter and sugar. Beat egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half, add extract and red food coloring to one portion. Roll out each portion of dough between waxed paper into a 16-in. x 10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle. Roll up tightly jelly-roll style, starting with long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
Unwrap the dough and cut into ¼-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350 for 12-14 minutes or until set. Cool for 2 minutes before removing to wire racks.
One of the photos shows how I put the roll of dough in wrapping paper tubes to leave in the fridge so that the dough would not flatten on the side it sat on and this also protected it from other items bumping in to it in the fridge I also do orange extract to the white dough and raspberry or cherry extract to the red dough. Melted chocolate to dark dough and mint extract or almond extract to the white dough. I’ve also done chocolate and peanut butter. There are so many ways you can create with these all throughout the year. Among the variety of flavors I combine with this cookie – the peppermint is my favorite. On some, I’ll put the color on outside and then some times I’ll switch because it really makes the dish festive
1 cup butter, softened ¼ cup confectioners’ sugar 1 package (3.4 oz.) instant lemon pudding mix 2 teaspoons water 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup chopped pecans or walnuts 2 Heath candy bars (1.4 oz. each), chopped (see my tip)
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the pudding mix, water and vanilla.
Gradually add flour. Stir in nuts and chopped candy bars. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Bake at 325 for 12-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.
Yield: 5 dozen
Tip: I used medium cookie scoop for the first batch. I used the small scoop after that because I wanted to see if there was a difference in taste/flavor. They were both yummy. The smaller ones were fun due to just popping them in to your mouth. When I make these again, I will use the small scoop.
I did not have Heath Candy bars, but I had a bag of Heath chocolate bits so I used ½ cup (which is more than the 2 candy bars called for, 1/2 cup sounded good enough)
I used pecans, which I toasted first.
I froze half the balls for later baking.
I will include a photo below of how I store these dough balls in the freezer.
These melt in your mouth. Make sure you cream the butter well with the confectioners’ sugar or the cookies will melt. I put the dough in the fridge between baking batches and I believe that helped a lot; if the butter is too soft, the cookies will melt.
These are also delicious without the frosting.
1 cup butter, softened ½ cup confectioners’ sugar ½ teaspoon peppermint extract 1 ¼ cups all-purpose flour ½ cup cornstarch Frosting: 2 tablespoons butter, softened 1 ½ cups confectioners’ sugar 2 tablespoons milk ¼ teaspoon peppermint extract 2 to 3 drops red food coloring, optional ½ cup crushed peppermint candies
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
You must cool them completely before adding frosting or they will fall apart.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over the cooled cookies; sprinkle with the crushed candies. Store in an airtight container.
I share a couple ideas for what I will do differently next time. This recipe is from a 2009 Taste of Home magazine. Jim says they are yummy. His favorite are the ones with chocolate. I want the cherries to be more dominant so I will add cherry extract next time.
1 cup butter, softened 1 cup sugar ¼ cup packed brown sugar 1 egg 1 teaspoon vanilla extract 3 ¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon cream of tartar ¼ cup maraschino cherry juice 4 ½ teaspoons lemon juice ½ cup chopped walnuts ½ cup chopped maraschino cherries
(I added ½ cup chopped chocolate chips to one half of this)
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Beat in cherry and lemon juices. Stir in nuts and the cherries.
Shape into four 12 in. rolls: wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into ¼-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes – I did 12 minutes or until the edges begin to brown. Remove to wire racks to cool.
Makes more than 6 dozen
I filled the cookie sheet with over 30 of these and then I froze the other 4 1/2 logs for later baking.
Tip: After I mixed everything – I cut the dough ball in to 2 sections; I put one section back in the processor, and combined chopped chocolate chips with it. These were my favorite.
Next time I will add chocolate chips to the entire recipe. Adding chocolate makes these taste like chocolate covered cherries.
I don’t even taste the lemon and I was curious why it was in the recipe. The cherry seems to be more prevalent with the milk chocolate chips (to me) Jim says he definitely tastes the cherries He did not even know this called for lemon juice. I am thinking maybe cut back on the lemon juice as I am not sure why it is needed
I will also replace one tsp. of lemon juice with cherry flavoring. You cannot taste the lemon juice, and I want to add more cherry flavor to these. I have another idea; I have a bag of cherry chips, thinking I’ll add these to half the batch and chocolate to the other half, or mix.
The third row in the photo shows what the bottom of these look like even when the top does not show and brown. 12 minutes here in Indiana worked for me
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.
Yield about 7 dozen
I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally. I froze half of the dough balls for later baking.
These are cake like on the inside and slight crunch on the outside. These were also delicious without the glaze.
This recipe is from a newspaper clipping I found in an old cookbook I inherited from my late mother in law. She put a small note saying these were from the early 1900’s. The paper clipping was worn and brittle so while copying it to save it, I decided to try these. This called for orange marmalade, which I used, but I think you can use any flavor based on the taste of these cookies. When you first smell and taste these, you are reminded of a meringue cookie. The cookies are very soft and delicate, and are more cake like. These were delicious hot out of the oven,and the next day after sitting in a covered container. The smell is amazing. This recipe makes a lot, so I froze some of the cookie dough by dropping spoonfuls on to a dish, flash freezing and then dropping the little nuggets into a Ziploc freezer bag. I used a 1/2″ cookie scoop and a 1″ cookies scoop; I preferred the size, and taste of the 1/2″ scoop. The 1/2″ scoop can get you about 50 of these cookies. These are very soft coming out of the oven; you definitely want to either use foil on the cookie pan with shiny side up, and spray with oil; or use a silicone liner, because they will stick if you don’t – think honey like cookies. Note: Keep the dough in refrigerator at all times – it really does help
Marmalade Bites
3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
3/4 cup marmalade
Preheat the oven to 350. Cover baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicon liner. Sift flour, salt and baking soda Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment. Add eggs and vanilla. Add sifted dry ingredients and combine. Add marmalade.
Let dough rest 5 to 10 minutes in the refrigerator. (this step is important, the dough is very soft and sticky – you must let it sit in refrigerator between baking batches) Drop dough by teaspoons on baking sheet. These do spread.
Bake 15 minutes (the recipe called for turning them after 7 minutes but these were way too soft; I tried that with the first batch and they tore apart while trying to scoop them up due to how soft and sticky they were, so I let them bake as is for the entire 15 minutes until light brown). Place baking sheet on a rack and let cook for a few minutes. Transfer to cookie rack to cool completely.
These are very soft as you lift and place on racks; these cookies will become firmer as they cool. Store between sheets of wax paper in a covered container.
I always consider the recipe a win if Jim does not suggest an alternate idea for next time. He said these are delicious and he ate quite a few. They are very rich.
¼ cup semisweet chocolate chips, miniature or chopped
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and rum extract. In another bowl, whisk flour, baking powder, and salt; gradually beat into the creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
On a sheet of waxed paper, roll dough into a 10-inch square. In a small bowl, combine toffee bit and chocolate chips; sprinkle over dough to within 1 inch of edges. Using waxed paper, tightly roll dough jelly-roll style, removing the paper as you roll. Wrap in waxed paper and/or plastic; put in tube for shaping; refrigerate until firm enough to slice (I leave in fridge overnight.
Preheat oven to 375. Unwrap dough and cut crosswise into ¼ inch slices. You need to experiment here with width. Too thin – they bake quickly are very crispy when they cool down, like a chip. I decided I preferred them thicker. The thicker ones barely brown and they are done – they look like a touch of brown on the edges. Place slices 2-inches apart on a paper-lined baking sheet. I used my silicone mat. Bake for 8-10 minutes or until the edges are brown but watch and write down your time. Cool on pan for 2 minutes and then transfer to wire rack to cool completely.
This dough freezes well. I wrapped it in waxed paper, and then plastic.
sprinkle the filling to the edge looks like this as you pull the paper back – fold the paper for easy grasping smooth over the paper dough log each time you roll preparing for the fridge for overnight the next day; slicing the log this is the thickness I prefer eat the ugly ends -tastes the same 🙂 inside of the pinwheel
These freeze well – I remember the first time I made these, Jim took a bite and said, “This is InSANE how good these are!” 🙂 Keeper!
½ cup sugar
2 tsp ground cardamom
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
Dough: ½ cup butter, softened
½ cup shortening
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
Dash salt
1 pkg (10 oz) cinnamon baking chips
Preheat oven to 350. For spiced sugar, mix first six ingredients In a large bowl, cream butter, shortening, sugar and 2 Tbsp spiced sugar until light and fluffy. Beat in the eggs and vanilla extract. In another bowl, whisk together flour, cream of tartar, baking soda and salt, gradually beat into creamed mixture. Stir in baking chips.
Refrigerate, covered, until firm enough to shape, about 1 hour. Shape the dough into 1-in. balls, roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets. (I use the baking mats, so I skip the greased baking sheet step) Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.
Makes about 6 dozen
Tip: The recipe starts out saying to preheat the oven but since you need to put the dough in the fridge for about an hour – I did not preheat until it was close to time to take the dough out of the fridge. I continued to refrigerate the dough between each pan that I filled. These were true to the baking time shared in the recipe.
You can probably use any type of chip, and this recipe will be good, but I really believe the cinnamon chips took them to the chai level quickly
Papas Cutting Board 