A seasonally appropriate recipe in honor of both the found-nowhere-in-nature-orange hue sprinkled throughout and the pending candy surplus many may face in the coming weeks.
- 1 cup butter, softened
- 1 package (3.4 ounces) French vanilla instant pudding mix
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1¾ cups crushed Butterfinger candy bars (or the 10 oz. package of precrushed baking bits)
Preheat oven to 350° Fahrenheit. Line baking sheets with parchment paper. Beat butter, pudding mix, and brown sugar until smooth and well blended. Beat in vanilla and eggs. Add flour, baking soda, and salt; mix until thoroughly incorporated. Stir in Butterfinger pieces. Drop by rounded tablespoons onto parchment-lined sheets. Bake at 350° for 8 to 12 minutes, until tops are lightly golden and no longer appear wet. Cool on the sheet for 1-2 minutes; transfer to wire rack to finish cooling. Makes about 30 cookies.
- I use light and dark brown sugar mixed together in the canister. If you don’t want that hassle, it’s all good. Use whichever you have handy. Neither will be wildly different from my DIY medium brown sugar.
- The base of this is my Chemically Enhanced Chocolate Chip Cookie recipe. Feel free to substitute just about anything for the titular candy — dark/milk/white chocolate chips, peanut butter/butterscotch/caramel chips, toffee bits, M&M’s, nuts, toasted coconut, or any combination thereof totaling 1¾ cups. (The only bad mix-in I’ve tried is chocolate mint bits, which aren’t suited to the strong fake vanilla and brown sugar flavor.)
- I measure my cookies with a scoop that holds 2 tablespoons of water. I fill it with dough and level it off on the edge of the bowl so it’s flat on the bottom (so exactly 2 tablespoons of dough). Cookies this size usually take 10 minutes in my oven. If your scoops are bigger or smaller or eyeballed, baking time will vary accordingly. Babysit your first batch, check it early, make note of the time your cookies are done, and set the timer for subsequent batches accordingly.
- Measured my way, the cookies end up being 3 inches in diameter, so don’t crowd them on the sheet. It’s better to do more batches than to have one mutant cookie you have to chop into misshapen pieces.
- I strongly recommend the parchment paper this time because pure-sugar candy melting against bare metal is a bad time. Without the parchment, you’ll lose half of every cookie and have to soak your pan forever to get it clean.