1
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just mixed; be careful not to overmix.
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2
Gently fold in the chopped Butterfinger pieces until they are evenly distributed throughout the dough.
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3
Using a heaping teaspoon, drop balls of dough onto a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
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