Makes 30 cookies
- 1 cup (226g) cold unsalted butter, diced
- 2/3 cup (140g) granulated sugar
- 3 large (60g) egg yolks
- 2 teaspoons (4g) vanilla extract
- 2 3/4 cups (355g) all-purpose flour
- 1 cup (140g) Butterfinger Bits
- 1 teaspoon fine sea salt
How to make it
- Place the butter and sugar in stand mixer bowl, fitted with the paddle attachment. Beat on medium-low speed until the mixture is homogenous.
- In a small bowl whisk together eggs yolks, vanilla extract and salt. Pour the mixture into the butter and beat until well combined. Scrape down the bowl as needed.
- In a medium bowl whisk to together flour and Butterfinger Bits. Turn off the mixer and add the dry ingredients all at once. Beat on low and gradually increase the speed to medium as the flour mixture is absorbed.
- Continue to beat until dough is homogenous and starts gather in a large mass.
- Scrape dough onto parchment paper. Cover with a second sheet. Using a rolling pin, roll the dough to 1/2-inch thickness. Peel back the parchment and lightly dust the dough with flour if it becomes too sticky.
- Dough should be tacky not sticky against the parchment.
- Transfer dough to the freezer for an hour or up to 3 days.
- Line 2 baking sheets with parchment. Lightly dust a work surface and place chilled dough on top.
- Using a 2-inch round cookie cutter, stamp out cookies and place cookies a 1/2- inch apart on baking sheets.
- Once completed, transfer the tray of cookies to the freezer to re-chill for 20 minutes. Alternately, cookies can be frozen at this point for up to a 1 week (and baked straight from freezer, just add 2-3 minutes more to the bake time).
- Heat oven to 350 degrees F. Bake until bottoms are deep golden in color, about 15-17 minutes. Transfer cookies to a wire rack to cool.
- To finish, dip or drizzle cookies with melted chocolate and sprinkle with Butterfinger Bits.