Growing up I was never a Butterfinger fan. Yeah I know, I’m weird. It’s not that I disliked the taste, in fact I loved it, but for me they got stuck in my teeth and that is what I hate. Kind of like the iconic Pittsburgh Clark Bar. OMG how my Dad loved those things but how that man ever ate them I have no clue as he wore dentures. So for years I never bought them or if they came in one of those holiday candy variety bags they never got eaten. Oh trust me, my friends and coworkers loved me as they inhaled these things.
Well it wasn’t until I met Mr. Fantabulous and found out this man has a love for candy unlike any other I had ever met. However it’s funny because to look at him you’d never in a million years think this man loved candy. I mean for as in shape this man is you’d think he’d had never eaten candy. Oh no, this man has a deep, dark, sweet, secret – he is a candyholic. We’re talking licorice, chocolate, sweet tarts, gummies, this, that and the other. And that’s where Butterfingers came in to play into my life and have remained ever since.
For me it wasn’t honestly until a year or so ago when they released their Butterfinger cups did I say “WHOA! What is this unholy yet delicious creation?!” did I truly give these candies another shot. Have to admit, they are pretty addictive. Now I’m not one that is a big sweet eater so for me to actually eat an entire candy bar is unheard of. It’s just not something I do or am drawn to. No, give me a bar of crispy bacon and I’ll follow you home. Give me avocado anything and we’re besties for live. Dirty Turtle ice cream makes me weep tears of bliss. But there is something truly magical about these crushed butterfingers in a cookie.
They give these chewy cookies a taste and texture that is honestly hard to describe. Which, as you know, kinda the whole purpose of my blogging. I mean not only do I have to ‘sell’ these cookies visually but you need to know more than “Hey these look good!” but also “how do they taste?” So I have to dig deep and find some type of ingenious wordsmitthing to draw you in, make you kinda slowly close your you eyes and imagine how they taste as you read “just before this chewy cookie hits your lips you’re met with a rich chocolate scent that is infused with hints of almost nutty sweet cookie butter. As your lips part and you take that first bite, you breath in, inhaling those bakery-fresh smells and then bite down. Your first met with that slight snap of crispy cookie crust only to be followed by billowy soft chewy cookie layers flecked with morsels of crispy butterfinger crumbles. At that moment you taste that harmonious union of deep, rich chocolate swirled with cookie butter and crispy bits of peanutbuttery butterfingers nuggets. You realize all would be right with the world if everyone had one of these.”
Yeah, I don’t write like that. Well okay, technically I just did “write like that” but you all know, that’s not my normal style. And honestly it kinda creeped me out. It’s was like borderline ‘R’ rated. Hmmm.. maybe that’s where the term “Food Porn” originated? hahaha But back to these cookies…
In my home I have what’s called a “Snack Rack”. What it is is a kitchen bakers rack with 3 shelves and a large platform. I’ve had it for decades. It’s ugly but it’s what I could afford all those years ago. Now I just keep it to hold his snacks. You see most people when they have a bakers rack they use it to store some cookbooks, maybe a few bottles of wine, perhaps flour and sugar containers. Yeah no, not in my house. This thing houses huge glass jars of cookies, candy, protein bars and fig bars (love those!). There are bowls of M&M’s, mints, Andes Candies (dear God that man would divorce me if I didn’t have them in my house!), bowls of assorted chocolates (including the beloved Butterfinger). We have canisters of Twizzlers (strawberry and chocolate), snack crackers and lord only knows what else I can fit on it for him.
So why am I telling you about this man’s personal candy store? Well on Saturday morning while I was grocery shopping I spied these Butterfinger Baking Bits (limited edition) in the baking aisle. Since I knew he loved the candy bars I figured I’d get a few bags and try them in cookies for him. When I got home I got to making these. Now this man is weird as he HATES peanut butter cookies. He LOVES peanut butter but hates it in baked goods. Yeah I know, he’s weird but he’s so damn sexy so I guess I’ll keep him.
Instead of peanut butter I went with cookie butter but this time I mixed it up and went with Cocoa Swirl Cookie Butter. OMG this, no THIS stuff is EPIC! It’s like a gift from God himself! However if you don’t have cookie butter, you can just use creamy peanut butter instead. The taste of this cookie is a play on chocolate peanut butter except it’s chocolate cookie butter. Cookie butter has a very delicate taste. Think of a tender, perfectly sweet cookie that you let soften completely in your mouth. As it’s getting softer and softer you mash it up almost transforming it into a paste. A delicious cookie paste. Well Cookie Butter takes it a step further and blends it into this incredible spreadable ‘butter’.
Just like any mix-ins for cookies I hand fold them in as I don’t want to break up the shape plus you really want to resist over beating the mixture as you don’t want gluten to form. When I opened up the bag of Butterfinger Baking Bits I had to pop a few pieces in my mouth. They are different from your standard grab a bar and whack it to pieces. You have more true ‘chunks’. Once these were all mixed in, the bowl was covered with plastic wrap and then popped in the fridge to chill out for a bit. A couple of hours later I made some dough balls, popped them into a preheated oven and out they came perfectly chocolately with a pronounced cookie butter and butterfinger smell. As they were chilling the cookies, well, they looked ‘plain’.
Normally I’m not a frosting on cookie kind of girl but this needed something. So into a dish went some chopped chocolate and more cookie butter. Thirty seconds in the microwave and out came this smooth chocolate cookie butter glaze. Now I could have dipped the cookies into the glaze then but it was thin so it would have run off and not been very pretty. Instead I let the spread cool slightly just until I could spread it out with a knife and have it not run. But I will disclose I had to make additional glaze as I um…
well.. I taste-tested half of the bowl and didn’t have enough for the rest of the cookies (blush). LOL It’s sooooooooooooooo good!
Finally I took some regular butterfinger bars, smashed ’em and put them on top as decorations. As they cooled I went about my day to get some other work done. Several hours later I spotted Mr. Fantabulous sitting at the table looking at me like I just caught him doing something illegal. The man’s eyes were as huge as silver dollars. A quick glance and I knew immediately why he was acting the way he was. Somehow half of the cookies ‘disappeared’ but “honey I don’t know what happened to them. Maybe the rooster took them or that damn cat. You know how they are always breaking in and stealing food!”
… as he says while batting his lashes
…and chocolate glaze in the creases of his mouth
Seriously if you want a really, REALLY good cookie that’s slightly crisp on the outside but tender and chewy on the inside then definitely make these. And seriously USE the cookie butter. It’s EPIC!Print
- 8 Tbl unsalted butter, softened
- 3/4 cup white sugar
- 1/2 cup cookie butter cocoa swirl (or 1/2 cup regular cookie butter / peanut butter plus 2 Tbl cocoa)
- 2 Xl eggs, room temperature
- 1 tsp Chocolate Extract
- 1/2 tsp Espresso Powder
- 1 3/4 cup ap flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2 Tbl dutch processed cocoa
- 1 1/2 cups Butterfinger Baking Bits (or crushed butterfingers)
Chocolate Cookie Butter Glaze
- 1/2 cup chopped semi-sweet chocolate (or semi-sweet chocolate chips)
- 2 Tbl cookie butter
- 1/4 cup crushed butterfingers
- In the bowl of a stand mixer fitted with a paddle attachment beat together the butter, 1/2 cup cookie butter and sugar until creamy. ~5 minutes
- While the butter is creaming in a bowl whisk together the flour, espresso powder, baking soda, baking powder salt and cocoa. Set aside.
- Add in the eggs and chocolate extract, beat until well combined.
- Turn the mixer on low and slowly add in the flour mixture. Mix just until it comes together; do not over mix.
- Remove the bowl from the mixer and gently fold in the 1 1/2 cups butterfinger bits.
- Cover with plastic and chill for 2 hours.
- When ready to bake turn the oven on to 375F, rack in the middle and line a cookie sheet with parchment.
- Scoop out 2-3 Tbl of dough, roll into a 1” ball and place on the pan 1 1/2-2” apart.
- Bake for 8-11 minutes just until set – do not over bake. They will have some give on the top but will firm up upon cooling.
- Place on the pan on a cooling rack and after 2-3 minutes remove the cookies from the pan and place directly on the cooling rack.
- To make the glaze melt the chopped semi-sweet chocolate with 2 Tbl of cookie butter until creamy and smooth.
- Allow to cool slightly – just until you can spread it out without it dripping everywhere.
- Spread out on the top of each cooled cookie. Top with crushed butterfingers.
- Store in an airtight container.