Butterfinger Cookies

Double Chocolate Cookies & Butterfinger Cookies


If you love Butterfinger candy bars and you love cookies, you’re going to LOVE this recipe for Butterfinger Cookies.  These are delicious!!!  And in case you’re wondering, the chocolate cookies are called Double Chocolate Cookies and are made with a devil’s food cake mix.  You can find that recipe here.


  • 3-1/2 cups all purpose flour
  • 1-1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 1-3/4 cups (10-oz. package) Nestle Butterfinger Baking Bits (1)


Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat sugar and butter in a large mixer bowl until creamy.  Beat in eggs; gradually beat in flour mixture.  Stir in Butterfinger baking bits.

Drop by slightly rounded tablespoons onto ungreased baking sheets.

Bake 8 to 12 minutes or until lightly browned (2).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 dozen cookies.


(1)        If your store doesn’t carry Butterfinger Baking Bits, you can get the same results by buying Butterfinger candy bars and breaking them into small pieces.  The pieces in the  bag were not tiny pieces – they were more like small chunks of irregular sizes.

Butterfinger Bits

(2)        My cookies were done after 10 minutes.  Be sure to watch the cookies starting at 8 minutes so you don’t overcook them.

 Recipe from Nestle

Chewy Chocolate Cookies (GF)

Chewy Chocolate Cookies 2

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I don’t make a lot of sweets these days because of the low FODMAP diet David’s following, but this Chewy Chocolate Cookie recipe actually fit the guidelines.  I was pretty excited to make it and David was pretty excited to eat it.  It was a definite winner.


  • 3 cups powdered sugar
  • ¾ cup Dutch-processed cocoa powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped
  • ½ cup bittersweet or dark chocolate chips


Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper and lightly coat with cooking spray.

In a medium bowl, whisk together the sugar, cocoa powder and salt.  In a large bowl, whisk together the eggs and vanilla.  Add the sugar mixture and mix to combine; fold in the walnuts and chocolate chips.

Spoon the batter (about 1-1/2 tablespoon per cookie) onto the prepared baking sheets, spacing them 2 inches apart.  Bake, rotating the position of the pans once, until the cookies are puffed and the tops begin to crack, 12 to 14 minutes.  Let the cookies cool on the baking sheets for 5 minutes, ten slide the parchment and cookies to wire racks to cool completely.

recipe from Woman’s Day Magazine
April 2015

No Bake Sweet & Salty Peanut Butter Pretzel Bars

Chocolate Pretzel Bars

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I haven’t made a dessert like this in a while and it was DELICIOUS!!!  I’m guessing David liked it, too, since he ate three bars at one sitting.  No, it’s not gluten free.  But it was worth every bite.  You’re going to want to make this – as soon as possible.

By the way, I just call it the Chocolate Pretzel Dessert.  It’s easier.


  • 2 cups creamy peanut butter
  • ¾ cup (1-1/2 sticks) butter
  • 2 cups powdered sugar
  • 4 cups broken, small pretzel twists
  • 2 cups (12 oz. package) semi-sweet chocolate chips


Line 13×9 pan with foil leaving overhang on two sides. (1)  Lightly spray with pam.

Beat 1-1/4 cups peanut butter and butter in a large mixer bowl until creamy.  Gradually beat in 1 cup powdered sugar.  Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and ½ cup morsels.  Press evenly in prepared baking pan.  Smooth top with spatula.

Microwave remaining 1-1/2 cup morsels and ¾ cup peanut butter in medium, uncovered bowl on medium high (70%) for 45 seconds.  Stir.  If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.

Spread chocolate layer evenly over powdered sugar mixture.  Sprinkle with remaining pretzel pieces, pressing down lightly.  (2) Refrigerate 3 hours or until firm.


(1)     I did not do this.  I put them directly in the pan.

(2)     After about 30 minutes in the refrigerator, I cut the dessert into bars.  I’ve discovered that when desserts have a chocolate top, sometimes when you cut them after they’ve hardened, the top breaks.  So I like to cut them before the topping gets too hard.  When you re-cut later, it’s a LOT easier.

from verybestbaking.com (Nestle)

Ice Cream Pizza

Ice Cream Pizza

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I was looking for something special to make for my stepfather’s birthday dinner and decided to try this.  Oh, my.  It was delicious.  I especially liked it because it was easy and SO versatile.  You’ll see what I mean after you read the recipe.


  • Family-size brownie mix (1)
  • Ice cream (2)
  • Toppings (3)


  1. Mix up the brownies according to package directions.  Spread in a greased pizza pan – about 14”. (4)
  2. Bake for 10 or 15 minutes – watch closely.
  3. Let brownie cool.  When cool, spread softened ice cream over the top.
  4. Add toppings of your choice.
  5. Freeze several hours.

ice cream pizza


(1)     I made a plain brownie mix but you could use anything you wanted.  You could also use cookie dough.

(2)     I used about ¾ of the half gallon container.  Use any flavor you want.  I went with vanilla.

(3)     I used mini m&m’s, chocolate covered pretzels (broken up), chocolate shavings and sprinkles.  I drizzled it with Nestle chocolate milk topping.  Again, you could use anything.  We especially loved the pretzels.

(4)     I used a 14” glass dish with 1” sides.  It worked PERFECT!

(5)     The family said it would also be good with a layer of chocolate fudge.

ice cream pizza

Apple Crumble (GF)

Apple Crumble

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My husband LOVES dessert but since he’s been eating gluten free, he hasn’t had dessert very often.  Until we know for sure that he’s gluten intolerant, I don’t want to invest in all the different kinds of flours because they’re expensive!  But I found this recipe for apple crumble that’s gluten free so I made it for him and he liked it a lot.


  • 2 Granny Smith apples, peeled, cored and cut into wedges (1)
  • ½ cup apple juice
  • 4 tablespoons packed grown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (2)
  • 1 cup old-fashioned rolled oats, gluten free
  • Pinch of salt
  • 2 tablespoons chilled butter, cut into small pieces
  • ¼ cup chopped almonds
  • whipped cream


Preheat the oven to 400 degrees.  In a large mixing bowl, combine the apples, apple juice, 2 tablespoons of the brown sugar, 1/8 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg.

In a separate bowl, combine the oats and salt with the remaining 2 tablespoons brown sugar, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg.  Add the butter and work the mixture with your fingertips until it comes together in moist clumps.  Add the almonds and work them in.

Divide the apple mixture among four 1-cup ramekins or a 1-quart round or square baking dish.  Top with oat mixture.  Bake 25 minutes or until the apples are hot and bubbling and the crumble has begun to brown.  Let cool for a few minutes.  Serve with a dollop of whipped cream.

Serves 4 (3)


(1)     My apples weren’t very large so I added a peeled, cored and sliced pear plus some frozen blueberries.  And I just noticed, as I was typing this recipe, that the apples were supposed to be “wedges”.  I cut slices.

(2)     I omitted the nutmeg.  I don’t like it.

(3)     It serves 4 unless you eat 2 servings at one time like my husband did but he was starved for dessert!

recipe created by Matt Goulding
from The Runner’s World Cookbook

Chocolate-Berry Crisp

Chocolate-Berry Crisp

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This recipe from The Runner’s World Cookbook was a bit hit at my house.  The delicious berries topped with an oat streusel and a little bit of dark chocolate hit the spot.


  • 2 bags (12 ounces each) frozen mixed berries, such as strawberries, blackberries, raspberries, and blueberries, thawed and drained, or 5 cups fresh berries
  • 2 to 3 tablespoons cornstarch
  • 2 tablespoons honey
  • 1 cup old-fashioned rolled oats
  • 1/3 cup toasted wheat germ
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped almonds
  • 1/3 cup dark or bittersweet chocolate chips
  • Vanilla ice cream


Preheat the oven to 350 degrees.  In a bowl, mix the berries and cornstarch.  (If using thawed frozen fruit, use the greater amount of cornstarch.)  Pour the fruit into an 8×8” glass baking dish.

In a small bowl, combine the honey, oats, wheat germ, brown sugar, cinnamon, and almonds.  Spread over the berry mixture.  Bake for 30 minutes.

Remove the dish from the oven and top evenly with the chocolate chips.  Return the dish to the oven and bake for 10 minutes, or until the chocolate is melted.  Serve warm topped with a small scoop of vanilla ice cream.

Yield:  8 servings

From The Runner’s World Cookbook
Recipe by Liz Applegate, PhD

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

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These Peanut Butter Chocolate Cupcakes were very good and I’ll definitely be making them again but with a few modifications which you can read about in the Notes below.

Filling Ingredients:

  • 1 package (3 ounces) cream cheese, softened
  • ¼ cup creamy peanut butter
  • 2 tablespoons sugar
  • 1 tablespoon milk

Batter Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ½ cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 2 eggs
  • 1 cup water
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Frosting Ingredients:

  • 1/3 cup butter, softened
  • 2 cups confectioners’ sugar
  • 6 tablespoons baking cocoa
  • 3 to 4 tablespoons milk


In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.

In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.  In another bowl, whisk the eggs, water, milk, oil and vanilla.  Stir into dry ingredients just until moistened (batter will be thin).

Fill paper-lined jumbo muffin cups half full with batter.  Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350 for 25-30 minutes or until a toothpick inserted into cake comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.

Combine frosting ingredients; frost cupcakes.  Store in the refrigerator.  Yield: 1 dozen jumbo cupcakes.


I didn’t have jumbo muffin cups so I used regular muffin cups instead.  I ended up with 12 regular sized muffins and 12 mini muffins and batter left over.  I nearly ran out of filling and frosting.

Next time I make these, I’ll probably either:

  • buy a cake mix and use this recipe for the filling and frosting, or
  • double the filling, multiply the frosting by 1.5 and make 24 regular cupcakes.

I think regular sized cup cakes would be better than jumbo so there’s more filling compared to chocolate cake.  I’ve never made jumbo size cupcakes but it seems like there would be too much chocolate cake compared to the peanut butter filling.  But I might be wrong.

I also toyed with the idea of making a cake by putting half the batter in a cake pan, topped with the filling and then the rest of the batter.  Then frost, of course.  I may try that, too – but probably with double the filling.

Peanut Butter Chocolate Cupcakes

from Taste of Home Magazine, April/May 2007