Reese’sFingers Cookies

by Heather on November 12, 2011

Hello, and welcome to November! I literally made these cookies yesterday- yes we still had so much candy leftover from Halloween that I HAD to do something. But, first of all, I can’t write about Halloween without a photo of our cute little duck :)

She had a blast holding out her pumpkin, putting on her cheesiest smile and begging for candy. We went to some shops in Alameda and Berkeley, strolling around our little quacker. My sister was in town and had gone to the Disneyland Party, so she brought candy from that, too. It’s been insane. Alex took a whole bag to work, I went through and separated all the M&M’s for the freezer, and we still had two more freezer bags left. I’ve been eating candy every day (I’m sure my OB is very proud of me these days…) to try to get through it. Lizzie made out good this year- much too good. I feel somewhat guilty, actually since she’s had not one piece. Oops.

Anyway, at least I can say the Butterfingers and Reese’s are gone! Except for being in cookie form, of which I still ate like 5 of these. Le sigh. Thank goodness for a pregnant metabolism.

These are AWESOME. They are chewy, peanut buttery with a crispy exterior that kind of melts in your mouth. The Butterfinger chunks made the cookies have a Nestle Crunchiness that was subtle enough to add a slight crisp. And, this dough is definitely adaptable! Have too many Snickers, Milky Ways, Twix, 3 Musketeers, M&M’s (pretty much any chocolate candy)? Chop them up and throw ’em in!

Halloween Candy Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
About 16 Reese’s peanut butter cups, chopped
About 4 fun-size Butterfinger candy bars, chopped

Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the chopped candy. If you have time, refrigerate cookie dough for about one hour.

Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

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