Thin and Chewy Butterfinger Cookies

Thin and Chewy Butterfinger Cookies puts salted butter, granulated sugar and egg at the center of a cookie recipe and finishes in about 25 minutes, enough for 36 Cookies (2-3 dozen depending on size).

• Yield 36 Cookies (2-3 dozen depending on size)
• Ready in 25 minutes
• Prep 15 minutes
• Cook 10 minutes

Ingredients

• 3/4 cup salted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 2 cups chopped Butterfinger candy bars (about 11-12 snack size bars)

Instructions

1. Preheat the oven to 350 degrees F and line one or two rimmed baking sheets with parchment paper or a silpat liner (or just grease with cooking spray).
2. In a large bowl or in the bowl of a stand mixer, mix the butter and sugar together until light and fluffy, about 1-2 minutes. Mix in the egg, egg yolk and vanilla.
3. Stir in the flour, baking soda, salt and Butterfinger pieces.
4. Scoop the dough into heaping tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheets.
5. Bake for 8-10 minutes - don't overbake or they will be crispy instead of chewy (unless you want the crispy effect, of course).

Let the center settle before you cut it, or the slices will slump.