Butterfinger Chunk Cookies

Everybody loved these cookies. I used everything from Snickers to Peanut Butter Cups--whatever I could find in the cupboards. I'm glad I doubled the recipe. I skipped the parchment paper and didn't miss it. Serving size is estimated. Recipe courtesy of Recipegirl.

• Ready In: 32 mins
• Serves: 24

Ingredients

• 1⁄2 cup unsalted butter, at room temperature
• 1⁄2 cup granulated sugar
• 1⁄2 cup dark brown sugar
• 1  large egg
• 1  teaspoon vanilla extract
• 1 1⁄4 cups flour
• 2  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 1⁄2 cups  butterfinger candy bars (crushed, about 3)

Directions

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended.
2. Add egg and vanilla, and beat until fluffy.
3. Beat in the flour, salt, and baking soda. Stir in butterfingers (dough will be moist).
4. Chill cookie dough at least 30 minutes and up to 1 hour.
5. Preheat oven to 350.
6. Line baking sheets with parchment paper.
7. Using 1 rounded tablespoon of dough for each cookie, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet, cookies will spread).
8. Bake cookies until golden brown, about 12 minutes.
9. Transfer parchment with cookies to rack and cool completely.
10. Store in airtight container.