Butterfinger Cookie Dough Truffles Recipes

BUTTERFINGER TRUFFLES

Steps:

• Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. Add 3/4 of the chopped Butterfinger into the mixture. The mixture will be a little crumbly, which is what you want.
• Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
• Take your peanut butter balls out of the fridge and get ready to coat them.
• Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
• Dip each peanut butter ball into the melted chocolate, and place each one onto a baking sheet lined with parchment paper. Add some Butterfinger crumbles on top.
• Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.

BUTTERFINGER CHUNKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
• Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.
• Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.

BUTTERFINGER TRUFFLES

Steps:

• Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
• Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
• Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Beat sugar and butter in mixer bowl until creamy.
• Beat in egg.
• Gradually add flour mixture.
• Hand stir in butterfingers.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

BUTTERFINGER-CHUNK COOKIES

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)