I love simple. Recipes that require little time are my favorite. There’s nothing that drives me more crazy than finding what you think is perfect until you read the directions. You’re reading the directions and it’s telling you to refrigerate the dough for 48 hours and then allowing it to thaw for an hour. When I want a cookie, I want it now, not days from now. These Butterfinger cookies will be in your hands within minutes!
My boyfriend isn’t a fan of butterfingers, but he actually really liked these. The butterfinger layer on the outside of the cookie turns to like a crispy peanut butter toffee. The outside layer is what made these cookies so addicting. If you love chocolate you’ll love these cookies.
My little assistant loves eyeing up all the goodies I make. He tried sneaking a bite but I caught him just in time. Silly kitty, cookies are for humans 🙂
My kitchen as you all know is my happy place. The fact that the walls are currently yellow drives me crazy. The color yellow doesn’t make me happy unless it’s a mustardy yellow and not covering my walls. As soon as the weather warms up enough that yellow is gone gone gone. I would love to be able to walk into my amazing kitchen and not have to see baby yellow. Is that what they call it? I mean there’s baby blue for boys and baby pink for girls but if you don’t know the sex you usually go with yellow. So my question is, is light yellow ,baby yellow? I wonder about the most pointless things sometimes.
I think my randomness is what my boyfriend loves so much about me. The fact that I wonder about pointless things makes him laugh. I’m a very comical person. Not really! Actually if you’ve ever watched New Girl, Jess is basically me. She’s weird and goofy and I laugh at loud at her character because she reminds me of myself.
- 1 Box Duncan Hines Chocolate Cake Mix
- 2 large eggs
- 1/3 cup butter, softened
- 6 fun size Butterfingers, crushed
- 6 fun size Butterfingers, ground to a fine powder
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or baking mat; set aside.
- In the bowl of your stand mixer combine dry cake mix, eggs, butter, and crushed butterfingers.
- Once combined plop rounded tablespoons of dough into the ground butterfingers, rolling around until covered completely.
- Place covered dough balls onto lined baking sheet.
- Bake for 10-12 minutes.
- Allow cookies to cool on baking sheet.
- Remove from sheet and transfer to an airtight container.