I Heart You Butterfinger Sugar Cookies
Valentine’s Day may be a made-up holiday meant to boost greeting card sales, but that’s no reason to shun the inherent sweetness it brings with it. I say embrace it! Rummage through the racks of heart-shaped goodies and make of it what you can. There’s no reason to be a poor sport!
Image: Courtesy of Poet in the Pantry
It seems just about any chocolate candy can be found molded into a heart at this time of year. Dove chocolates and Hershey bars. Crunch bars and Reese’s peanut butter cups. Eat your heart out, kid!
Butterfingers have always held a special place in my heart. Sure, they get stuck in your teeth, and for too many years, they were synonymous with Bart Simpson, but that doesn’t make them any less delicious. When I’m slumming for candy--because, let’s face it, I’ve become a bit of a chocolate snob over the years--they’re one of the first I turn to. Butterfingers are an old friend, the one you call on when you need someone you can count on to listen to your troubles and not judge you. They’ll always be there for you. And now you can get them shaped like exactly where they go…your heart. (I bet you thought I was going to say your butt, didn’t you?)
It only seemed natural that these candy aisle gems could be enhanced exponentially by the perfect little setting vanilla bean sugar cookie, of course. Something to help increase your appreciation without stealing the show. A little bit of bling for your Butterfinger. Yum!
Just make sure you wait long enough before you press the hearts in--otherwise you’ll have a messy pool of melted chocolate to contend with, and that doesn’t make anybody happy.
I Heart You Valentine's Cookies
- 1/2 cup Spectrum organic shortening
- 3/4 cup (12 Tablespoons) unsalted butter, softened, cut up
- 1 1/2 cups raw (turbinado) sugar
- 2 large eggs
- 2 teaspoons whole milk
- 2 vanilla beans, seeds scraped
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon Himalayan pink salt, finely ground
- 36 Butterfinger Hearts, unwrapped (there are about 30 in one 10-ounce bag of Butterfinger Hearts)
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream the shortening, butter, and sugar, beating until light and fluffy.
- Beat in the eggs, one at a time, mixing until incorporated.
- Add the milk and vanilla bean seeds.
- In another large mixing bowl, stir together the flour, baking powder, and sea salt.
- With the mixer on low, slowly add the dry ingredients to the wet, mixing until just incorporated.
- Using a medium cookie scoop, portion out cookie dough onto the prepared sheets. Flatten slightly with a silicone spatula. (These will not spread much.)
- Bake for 8-10 minutes, or until just barely browned on the edges.
- Remove from oven and let sit on baking sheet for 2 minutes before transferring to wire rack to cool completely.
- After 7 or so minutes have passed since removing from the oven, press a Butterfinger Heart into the center of each cookie. (You don't want to do it too early or the heart will melt into a puddle of sadness.)
- Cool completely before serving.
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