1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups, plus 2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups crushed butterfingers (about 3-regualr sized bars)
1. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt, and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using i rounded tablespoon of dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet). Bake until golden brown, about 12 minutes. Transfer parchment paper with cookies to rack and cool completely. Enjoy!