Recipe by Glenda
"A great cookie for the Butterfinger candy lover!"
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1 1/3 cups
sifted all-purpose flour
2 (2.1 ounce) bars
chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter, chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies.
I baked these cookies for a party, and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up), they taste pretty good. I think they could have a stronger butterfinger taste, though.
Really crispy, I prefer soft cookies better. They got eaten up at the family gathering, but I probably won't make them again.
This recipe was very dry but good.
This recipe was easy and quick. Personally I thought the taste was way to sweet for me. The recipe would work for my daughter's "Easy Bake".
Not very good for me but my kids liked them.
I had some problems with these. Too thin and flat and they were overbaked at 8 minutes. Took another reviewers advice and chilled the rest of the dough and baked them for 9 minutes at 350 with better results.Too much trouble to make them again. Thanks for sharing.
The whole family loved these cookies & they were quick & easy to make.
This is a nice recipe! It's very sweet and crunchy. They turned out a tad flatter than I would like, but they tasted great. I will definitely make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 34
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