Butterfinger Cookies

I made two batches of Butterfinger cookies today.  I use the recipe found on the back of the Butterfinger baking bits bag. This is some seriously good cookies. Adults in my family have been known to hide these cookies.

Butterfinger Cookies

3 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
2 large eggs, room temperature
1/2 tablespoon vanilla extract
1 bag Butterfinger Baking Bits

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.
Stir the flour to loosen it before spooning it into the measuring cup.

In a small bowl combine the flour, salt and soda. Set aside. Cream butter and sugar. Scrape the bowl after each ingredient is added. Add eggs, and then vanilla. Gradually add flour mixture. Mix in Butterfinger bits.

Using a a 1 1/2 tablespoon scoop, drop cookies onto baking sheets. Separate the cookies by 2 inches.
Chill the cookies 10 minutes.

Bake cookies 13 or 14 minutes, until slightly golden around the edges. Cool the cookies on the baking sheets until the sheets are cooled enough to handle with bare hands. Leaving the cookies on the parchment paper slide them onto a wire rack to cool completely.

The cookies can be made ahead and frozen prior to baking.  Scoop the dough onto a parchment lined baking sheet. Freeze. After frozen, cookies can be put in a ziplock bag for up to 3 months. To bake after freezing, place cookies on parchment lined baking sheets. Allow cookies to thaw before baking.