Butterfinger Cookies

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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Full recipe & nutritional info on bakedbree.com