Instructions

1. 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
2. While the butter is creaming in a bowl whisk together the flour, espresso powder, baking soda, baking powder salt and cocoa. Set aside.
3. Add in the eggs and chocolate extract, beat until well combined.
4. Turn the mixer on low and slowly add in the flour mixture. Mix just until it comes together; do not over mix.
5. Remove the bowl from the mixer and gently fold in the 1 1/2 cups butterfinger bits.
6. Cover with plastic and chill for 2 hours.
7. When ready to bake turn the oven on to 375F, rack in the middle and line a cookie sheet with parchment.
8. Scoop out 2-3 tablespoon of dough, roll into a 1” ball and place on the pan 1 1/2-2” apart.
9. 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.
10. 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.
11. To make the glaze melt the chopped semi-sweet chocolate with 2 tablespoon of cookie butter until creamy and smooth.
12. Allow to cool slightly – just until you can spread it out without it dripping everywhere.
13. Spread out on the top of each cooled cookie. Top with crushed butterfingers.
14. Store in an airtight container.