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Categories:Viewed: 16 - Published at: 5 years ago
Ingredients
- 7 Butterfinger candy bars (2.1 ounces each), coarsely chopped
- 1 cup butter, softened
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 27 Reese's mini peanut butter cups
- 27 miniature Snickers candy bars
Method
- Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
- Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment paper-lined
- . Bake 8-10 minutes or until tops are cracked.
- Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.
- Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
