Taming My Chocolate Monster Within With Butterfinger Chocolate Cookies

Chocolate Cookies Topped With One Of My Favorite Candies… Butterfinger

The following post featuring Butterfinger is sponsored by Nestle.*

I’m one of those people who can go for days, perhaps weeks without craving chocolate but when I feel the pull of chocolate calling my name… I normally want chocolate right now! Today was just such a day while I was working a bobbing my head along to my favorite song it hit… I wanted chocolate. After opening the cabinet and seeing I had one lonely Butterfinger bar I knew that wasn’t going to cut my chocolate   monster. So I decided to be creative and bake a batch of chocolate cookies with a creamy white icing… topped with crushed my solitary Butterfinger bar.

Ingredients:

Cookies:

1/4 cup of Crisco shortening

1/4 cup of Butter

1 cup of white sugar

1 egg

1 tablespoon vanilla extract

1 box of instant chocolate pudding mix

1/3 cup of cocoa

1/4 teaspoon (a pinch) of salt

3/4 cup of milk

2 cups plus 1 tablespoon of all-purpose flour

Icing:

2 cups of powdered sugar

1 tablespoon of butter

1/4 teaspoon of vanilla extract

Milk the milk will be drizzled into the mixture and stirred with a fork until you have the desired consistency. I would start with a tablespoon at a time. Seriously it doesn’t take but a few tablespoons of milk.

Preheat oven to 350 degrees.

One chopped Butterfinger bar chopped (you can substitute with sprinkles or leave plain)

Place the Crisco, butter, and sugar into your stand mixer bowl and beat on low until combined and then turn your mixer up and whip for 30 seconds.

Stop the mixer and add in your egg, vanilla, salt, pudding mix, cocoa, and milk; now mix on low until combined. Stop the mixer and add in one cup of flour and mix once again. Stop mixer and add in the final amount of flour and mix until combined.

Place a single cookie scoop 3 inches apart on a lined baking sheet and bake on a lined pan at 350 degrees for 11-15 minutes depending upon YOUR oven. The cookies will feel soft to the touch but your finger shouldn’t leave an indent in the top of the cookie. Place on a cooling rack until completely cool before icing cookies.

Hint: I pull my entire sheet of parchment paper off my baking sheet over my cooling rack with the cookies still on the parchment paper to cool. The cookies are so soft they sometimes crumble if you try to remove from the pan until they have cooled and this method allows me to quickly remove the cookies and place my next batch in the oven.

Tame your chocolate monster within enjoy Butterfinger topped chocolate cookies with an ice cold glass of milk!

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