Chewy Butterfinger Cookies. 1 and 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup (1 stick) salted butter, softened 1 large egg* 8 fun sized butterfinger candy bars, chopped Preheat oven to 375F degrees. Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined. Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

These taste exactly like Reeses peanut butter eggs with absolutely NO sugar whatsoever! 55 cal each- heaven

Oh. My. Her secret is cornstach--it makes them thick and chewy instead of flat and flimsy. I will be using her base recipe for every cookie i make from now on! Perfect Christmas Cookie: White Chocolate Chip Cranberry Cookies. Thick, soft, and chewy!

Chewy Butterfinger Cookies. 1 and 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup (1 stick) salted butter, softened 1 large egg* 8 fun sized butterfinger candy bars, chopped Preheat oven to 375F degrees. Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined. Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!