Source: Parents Magazine

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Recipe Summary test

prep:
45 mins
chill:
45 mins
bake:
20 mins
total:
110 mins
Yield:
about 32 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. In a food processor blend all 8 Butterfinger bars until no lumps remain.

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  • In a medium bowl or stand-up mixer, blend butter and sugar until just combined. Add vanilla and blend until incorporated.

  • In a separate bowl, mix flour, salt and half of the Butterfinger crumbs. Pour half of combined flour mixture into the butter and sugar and blend until just combined.

  • Mix in remaining flour mixture until dough just begins to come together.

  • On a floured surface, form a disk out of the dough, wrap with plastic wrap and refrigerate for 45 minutes.

  • Shape into 1-inch balls and roll in remaining Butterfinger crumbs until all sides are evenly coated.

  • Press thumb in the middle of each cookie to make a small indentation, then fill with 1/4 teaspoon strawberry jam.

  • Bake for approximately 20 to 25 minutes or until cookies are golden brown.

  • Cool and enjoy! Makes about 32 cookies.

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