While I’m in denial about it (because of what follows), it’s slowly starting to feel like Autumn here on the prairie, which means I’ll start ramping up my baking again. Not that I don’t still bake in summer–I just seem to be more in the mood to do it in the fall. I found some new-to-me baking bits at the store, and as a result, made some Browned Butter Butterfinger Bits Cookies.
One of Jay’s favorite treats is a Butterfinger Blizzard whenever we go to Dairy Queen, though if we each pick up candy bars at the store, he’s more apt to grab an Almond Joy or Mounds bar. The bambino and I LOVE the Butterfinger Peanut Butter Cups, maybe even more so than Reese’s. So I knew whatever I made with these baking bits would be a hit with the family.
And indeed, they were. It wound up being one of those instances where I had to remind the two of them to take from the bottom cooling rack, lest they burn themselves by eating fresh-from-the-oven cookies.
Rachel Roe @ Tramplingrose.com
Yields 3-4
45 minPrep Time
10 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 C (2 sticks) unsalted butter, browned and cooled
- 3 1/2 C flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 C sugar
- 2 eggs
- 1 10oz. package Butterfinger Baking Bits
Instructions
- In a medium light-colored saucepan, begin melting the butter over medium heat. Allow it to begin boiling, and begin whisking once the foam has somewhat subsided. Continue whisking and cooking, until the butter becomes light amber-colored. This can take 10 minutes or more. Remove from the heat and continue whisking--The butter will continue to brown. Pour into a heatproof bowl and allow to cool for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper. In a small mixing bowl, whisk together the flour, baking soda, and the salt.
- Beat together the sugar and the cooled browned butter. Add the eggs one at a time, beating well. Slowly add the dry ingredients, then fold in the Butterfinger Bits.
- Using a small (1 Tbsp.) scoop, place the dough on the prepared baking sheets. Bake for 8-10 minutes. Cool for 2 minutes on the cookie sheets before removing and cooling completely on wire racks.
Notes
Source: Butterfinger Bits (the back of the bag)
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