Build Me Up Butterfinger Cup

This cookie was made at the request of my husband.  Apparently he follows the brand page for Butterfinger on facebook and occasionally he will post a photo and tag myself (and Emily, sometimes Jackie, too now!) requesting that we bake it for him.  We joke that we aren't his baking slaves...

Yet, look what I ended up making for him as one of my exchange cookies, anyway.  The name of the cookie is cute...and gets the Build Me Up Buttercup song stuck in my head everytime I read it.  Oh boy.  The cookie is baked in a mini-muffin tin and definitely has the texture of a muffin more-so than a cookie.  That's not to say it's not delicious and the eater is in for a surprise as they get a mouthful of surprise butterfinger!

Make this one for the sweet tooth in your life ;).


Build Me Up Butterfinger Cup
Yields: 24 cookies

Ingredients

• 6 tablespoons unsalted butter
• 3/4 cup packed brown sugar
• 1/2 teaspoon vanilla extract 
• 2 large eggs, room temperature
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups all purpose flour
• 12 mini butterfingers, halved
• Melted chocolate chips and butterscotch chips (I used caramel) for drizzling, optional

Directions

1. Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter foams and starts to brown. Remove butter from heat and pour into a large mixing bowl. Add brown sugar and extract, and mix using a mixer on medium speed for 2 minutes or until well incorporated and mixture is grainy. Beat in eggs until well combined - about 2 minutes. Reduce mixer speed to low and beat in baking soda, baking powder and salt until combined. Beat in flour until just combined.
2. Freeze or refrigerate batter for 30 minutes or until well chilled. 
3. Heat oven to 350 degrees F. Coat a (24 cup) mini muffin pan with cooking spray.
4. Place 1/2 teaspoons of dough into bottom of cups. Press a Butterfinger half into the dough in each cup. Evenly top Butterfingers with remaining dough. Bake 12 minutes or until puffed and light golden brown.
5. Cool 5 minutes before transferring cups to a wire rack to cool completely. Drizzle with melted chocolate and butterscotch (or caramel).

Source: Sugar Plum Blog