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A fudge cake mix with extra dark chocolate added in, plus peanut butter and butterfingers bits ~ chocolate peanut butter frosting and adorned with little gold stars for the holidays. Soft cookies with CRUNCH. **
BUTTERFINGERS FUDGE COOKIES
1 box fudge, triple fudge or dark chocolate cake mix
6 TB butter, melted..................................................2 TB smooth peanut butter
1 TB dark unsweetened cocoa powder.............2 eggs
2 TB flour.....................................................................2 tsp. dark chocolate syrup
1 tsp. instant coffee powder..................................1/4 to 1/2 cup Butterfingers baking bits
(NOTE: Crush any of the larger Butterfingers chunks with your fingers. If you can't find the baking bits, you could break up a couple of actual Butterfingers candy bars into little bits.)
***
Chocolate peanut butter frosting (if you can't find it, then use about 1/2 cup canned chocolate or fudge frosting, and stir in about 2 tsp. smooth peanut butter)
gold stars or whatever sprinkles you want to use
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
I like to use my electric mixer, but you could do these by hand if you want the exercise. Beat together all of the cookie dough ingredients (except the Butterfingers bits) until they come together somewhat around the mixer paddle. Then add in the butterfingers bits on low speed, just until they're mixed in.
I use about 2/3 of a small cookie scoop for each cookie, and then form them into balls in my hand. Flatten with your fingers into circles about 2" across on the cookie sheet. They don't spread very much, so you should be able to get 4 rows of 4 cookies each. The recipe makes between 30-36 cookies (depends how big they are).
Bake for 8-10 minutes. Let them cool on the pan a few minutes before removing to rack or paper to cool completely. Put a smudge of frosting on top of each cookie, and then a few gold stars (or whatever sprinkles you're using).
BUTTERFINGERS FUDGE COOKIES
1 box fudge, triple fudge or dark chocolate cake mix
6 TB butter, melted..................................................2 TB smooth peanut butter
1 TB dark unsweetened cocoa powder.............2 eggs
2 TB flour.....................................................................2 tsp. dark chocolate syrup
1 tsp. instant coffee powder..................................1/4 to 1/2 cup Butterfingers baking bits
(NOTE: Crush any of the larger Butterfingers chunks with your fingers. If you can't find the baking bits, you could break up a couple of actual Butterfingers candy bars into little bits.)
***
Chocolate peanut butter frosting (if you can't find it, then use about 1/2 cup canned chocolate or fudge frosting, and stir in about 2 tsp. smooth peanut butter)
gold stars or whatever sprinkles you want to use
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
I like to use my electric mixer, but you could do these by hand if you want the exercise. Beat together all of the cookie dough ingredients (except the Butterfingers bits) until they come together somewhat around the mixer paddle. Then add in the butterfingers bits on low speed, just until they're mixed in.
I use about 2/3 of a small cookie scoop for each cookie, and then form them into balls in my hand. Flatten with your fingers into circles about 2" across on the cookie sheet. They don't spread very much, so you should be able to get 4 rows of 4 cookies each. The recipe makes between 30-36 cookies (depends how big they are).
Bake for 8-10 minutes. Let them cool on the pan a few minutes before removing to rack or paper to cool completely. Put a smudge of frosting on top of each cookie, and then a few gold stars (or whatever sprinkles you're using).
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