Butterfinger Snickerdoodle Cookies

Preheat oven to 350ºF. In a medium size bowl, add flour, cream of tartar, baking soda, and salt. Mix together and set aside.

In a large mixing bowl, add butter, 1 1/2 cups sugar, and eggs. Beat until light and creamy. Set mixer on low speed and slowly spoon in the dry ingredients. Mix until a dough forms. Using a large sturdy spoon, mix the Butterfinger bits into the dough. Set aside for a moment.

Roll the dough into balls about the size of a whole walnut. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon. Coat each dough ball with sugar and cinnamon, and set them on an ungreased cookie sheet about 3-1/2 inches apart from one another.

Bake in a preheated oven until just after the cookie starts to flatten out, about 15 minutes per batch. Remove from the oven and let the cookies sit on the cookie sheet for about 3–4 minutes. Then remove the cookies from the pan on to a wire rack to cool.

Makes about 40 to 44 cookies.