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Butterfinger Snickerdoodle Cookies

The best of both worlds where snickerdoodle cookies and butterfinger candy collide.

Course Dessert
Cuisine American
Keyword Snickerdoodle Cookies
Prep Time 45 minutes
Cook Time 45 minutes
(Cook time assumes 3 batches) Per batch time: 15 minutes
Total Time 1 hour 30 minutes
Servings 22 (Yields apprx. 44 cookies)

Ingredients

For the Cookie Dough:

  • 1 cup butter (2 sticks) softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 package (10 ounces) Butterfinger baking bits

For Rolling and Coating the Cookie Dough Balls:

  • 1/4 cup  granulated sugar for coating the cookies
  • teaspoons ground cinnamon

Instructions

For the Cookie Dough:

  1. Preheat the oven to 350 degrees F. 
  2. In a medium size bowl, add the flour, cream of tartar, baking soda, and salt. Mix together and set aside. 
  3. In a large mixing bowl, add the butter, sugar, and eggs. Beat until light and creamy. Set the mixer on low speed and slowly spoon in the dry ingredients. Mix until a dough forms. 
  4. Using a large sturdy spoon, mix the Butterfinger bits into the dough.  

For Rolling and Coating the Cookie Dough Balls:

  1. Roll the dough into balls about the size of a whole walnut and set them on to a large plate.  It's helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar mixture.  Otherwise, your hands will have sugar on them which will stick to the dough balls when rolling them. Set aside for a moment.

  2. In a small bowl, mix together the sugar and cinnamon. 
  3. Coat each dough ball with sugar and cinnamon, and set them on an ungreased cookie sheet about 3-1/2 inches apart from one another. 
  4. Bake in a preheated oven until just after the cookie starts to flatten out (about 15 minutes per batch). 
  5. Remove from the oven and let the cookies sit on the cookie sheet for about 3 to 4 mins. Then remove the cookies from the pan on to a wire rack to cool.

Recipe Notes

TIPS

  1. It's helpful to roll all of the cookie dough balls at once (and set them on a large plate) before coating each of them with the sugar mixture.  Otherwise, your hands will have sugar on them which will stick to the dough balls when rolling them.