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.
The whole family loved these cookies & they were quick & easy to make.
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.
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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