Description
Deliciously rich and chewy Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger pieces for a sweet, irresistible treat perfect for any cookie lover.
Ingredients
Scale
Cookie Dough
- 3/4 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup peanut butter (preferably Jif)
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Add-ins
- 16 ounces chopped Butterfinger
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating the base for your cookie dough.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and kosher salt to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Butterfinger: Gently fold the chopped Butterfinger pieces into the dough, distributing them evenly without breaking them down too much.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 15 minutes to allow it to firm up for easier handling.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop and shape the dough into balls, placing them on the prepared baking sheets with enough space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are set but the centers are still soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter and peanut butter for easier mixing and better texture.
- Chilling the dough helps prevent spreading and keeps cookies thick and chewy.
- Feel free to swap Butterfinger with other candy bars like Snickers or Heath for different flavors.
- Store cookies in an airtight container at room temperature for up to a week.
- For extra crunch, add chopped peanuts or a sprinkle of sea salt on top before baking.
