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Carol Kitchens of Ridgeland, Mississippi cautions, "These great cookies don't last long - make a double batch!"
Nutritional Facts 1 serving (1 each) equals 96 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67
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Reviewed on Jun. 18, 2013 by cst38
I drop by teaspoon, it,s faster and they do form uniform circles...though smaller. Huge hit by all. THEY MAKE THE BEST ICE CREAM SANDWICHES, with French Vanilla Ice Cream...to die for!!!
Reviewed on Jun. 01, 2013 by AngieMM
These are my new favorite cookie. Follow the directions exactly, let them cool on the cookie sheet a minute before moving them and they will turn out great! I had to use fun sized Butterfingers, but just used 2.1 oz. x 5 and bought the same amount via ounces. Delicious!
Reviewed on May. 07, 2013 by Felena
I've been making these cookies for years and they are always a hit. I even sell them at the Farmers Market. Someone asked about how many mini butterfingers should you use. I just use one pack and crumble them inside the individual wrapper and it makes the cookies taste awesome. I also use a small cookie scoop to scoop them out and they turn out great
Reviewed on Mar. 12, 2013 by Jewels737
Very tasty, chewy cookie.However, I can't give it 5 stars because the dough was somewhat difficult to work with. I'm assuming it's because of all of the peanut butter, but I'm thinking more flour would help hold it together more, or perhaps a whole egg instead of the egg whites? My first batch broke apart and the cookies were huge and flat and grew together when made with 1 1/2" "balls" (they were impossible to form so I had to just pinch and drop on the sheet). So after my first batch, I used smaller pinches and lowered the baking time to 7.5 minutes-taking them out as soon as they started browning around the edges. They're a bit difficult to remove from the pan, even after letting them sit for a few minutes, so I'm thinking parchment paper would solve that issue (I baked these at my mom's house and she didn't have any).They aren't pretty cookies...not by any means, but they sure are good. So, while my review may not be all that favorable, I will say that the taste of them definitely makes up for the appearance. My boyfriend demolished a plateful in one sitting, so I know they're good:)
Very tasty, chewy cookie.
However, I can't give it 5 stars because the dough was somewhat difficult to work with. I'm assuming it's because of all of the peanut butter, but I'm thinking more flour would help hold it together more, or perhaps a whole egg instead of the egg whites? My first batch broke apart and the cookies were huge and flat and grew together when made with 1 1/2" "balls" (they were impossible to form so I had to just pinch and drop on the sheet). So after my first batch, I used smaller pinches and lowered the baking time to 7.5 minutes-taking them out as soon as they started browning around the edges. They're a bit difficult to remove from the pan, even after letting them sit for a few minutes, so I'm thinking parchment paper would solve that issue (I baked these at my mom's house and she didn't have any).
They aren't pretty cookies...not by any means, but they sure are good. So, while my review may not be all that favorable, I will say that the taste of them definitely makes up for the appearance. My boyfriend demolished a plateful in one sitting, so I know they're good:)
Reviewed on Nov. 26, 2012 by cee-jay
This looks like an excellent recipe to make use of leftover Halloween Candy. Question: Does anyone know how many fun size bars I should use to equal the 5 the candy bars called for in this recipe?
Reviewed on Sep. 13, 2012 by deann117
These cookies are terrific and a new favorite in my home. Tried them 2 days ago and had to make another batch tonight.
Reviewed on Jun. 03, 2012 by kshea
My husband loves these!
Reviewed on Nov. 06, 2011 by pscutler
These are wonderful cookies! I have made them repeatedly!
Reviewed on Mar. 09, 2011 by Elkjers
I have been making this recipe for years and it has always turned out wonderful. I do substitute butter flavored shortening for the butter. I have also made these cookies using chopped up Snickers candy bars and they are equally delicious!!!
Reviewed on Nov. 18, 2010 by parkshore
next time I will use 3 changes. shortening (do they mean Crisco in the blue can?), parchment paper and cake flour. my cookies were as flat as a wimmpy pancake and do not look great enough to give someone as a gift.
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