Hiding in the back of my recipe box, handwritten on a purple notecard, is Mimi’s Butterfinger Cookie recipe. It has been years since I remembered this delightful gem, and I could not remember who graciously shared this with me.
A quick Google search jogged my memory…”Sweet Potato Queens” gave us this Royal offering of Mimi’s Butterfinger Cookie. At least 20 years ago I had read their first book for my book group, and we always decided our food selections around the theme of the book we would be discussing. In this case, the “Sweet Potato Queen’s” book had scattered Queenly recipes throughout, and my selection was Mimi’s Butterfinger Cookie.
In honor of the Sweet Potato Queens’, I left this recipe in its original quantities, with only small tweaks, and updated the directions, because my culinary heart requires me to make it so.
Why I Love Mimi’s Butterfinger Cookie’s
I love the whimsy of these cookies, and how unapologetically sweet and rich they are. You can’t eat a whole batch in one sitting, so they won’t disappear when you step away for a moment…The dough freezes incredibly well, so you can have a sweet treat in a few minutes.
Make It Your Own
Enjoy these cookies as is, or let your creative juices flow and add something fun:
- chocolate chips
- crushed-up kettle chips
- crushed Bugels
- crushed Cheetos (try it and tell me I’m wrong)
- dried fruit, ie: cherries, blueberries, dried apples, crushed banana chips
Things You Need From Your Pantry
- granulated sugar
- dark brown sugar
- butter
- eggs
- all-purpose flour
- baking soda
- kosher salt
Things You May Need To Grab From The Store
- Butterfinger BB’s
- chunky peanut butter
Mimi’s Butterfinger Cookie
Course: DessertCuisine: American24
cookies15
minutes10
minutesMimi’s Butterfinger Cookies are easy to make and just as decadently delicious.
Ingredients
1 stick butter, salted, softened
16 oz crunchy dark roasted peanut butter, unsweetened
1 1/3 cups dark brown sugar
1 1/2 cups granulated sugar
4 eggs, room temperature
1 Tablespoon vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
16 oz Butterfinger BB’s
Flaky sea salt
Directions
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and both sugars on medium speed until light and fluffy, 3-5 minutes. Lower the speed to low and add the eggs one at a time, incorporating each egg before adding the next. Scrape down the bowl once or twice. Add the vanilla extract.
- Combine the dry ingredients, flour, baking soda and salt. Add to the peanut butter, and sugar mixture with the mixer off. Gently combine on low speed just until the flour mixture is combined. Do not over-mix. Fold in the BB’s.
- Line cookie sheets with parchment paper. Using a cookie scoop for uniform size, scoop cookies onto a cookie sheet leaving 2 inches between. With the tines of a fork, make a cross-hatch design on the top of the cookie pressing down gently. Bake for 10-12 minutes, rotating the cookie sheet 180 degrees after 5 minutes. The cookies should spread out to about 3 inches wide, and be just slightly starting to brown around the edges. They will not be fully set in the middle. Allow to cool for 8-10 minutes on the cookie sheet before transferring the cookies to a cooling rack. For best results: bake one tray at a time for best results.
Notes
- The original recipe says to “drop 1 tsp sized blobs” onto a cookie sheet, but I like cookies to all be the same size, and a more generous size. I use a medium cookie scoop about 2 Tablespoons. For a smaller cookie reduce the baking time to 7-9 minutes.
