WebCombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at …
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WebButterfinger Bar. The bar that started it all. Crispety, crunchety, peanut buttery bar covered in a rich, chocolatey coating made with cocoa. Nutritional highlights Butterfinger 1.9oz. …
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WebFULL RECIPE + METRIC MEASUREMENTS: https://www.tphketodesserts.com/butterfingersKETO BUTTERFINGER BARSMake easy …
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Comine flour, baking soda, and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Butterfinger bits. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 8 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes.
2 cups chopped Butterfinger (approx 10 – 12 Snack sized Candy bars) Preheat oven to 350°F. Line a baking sheet with parchment or a silicone liner. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add in egg, yolk, vanilla baking soda, and salt.
Butterfingers work well in this cookie because the flaky peanut butter middles get melty and sticky when baked with the rest of the cookie dough. The chocolate in the candy bar just melts into the cookies.
These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat. They're also perfect for a holiday party or for a cookie swap.