Description
These Thick and Chewy Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger candy pieces for an irresistible treat. Soft in the center with slightly crisp edges, they make a perfect dessert or snack for candy and peanut butter lovers alike.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup chopped Butterfinger candy bars
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butters and sugars: In a large mixing bowl, beat together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This step ensures a light texture for the cookies.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the ingredients are fully combined, which helps bind the dough and adds flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
- Fold in Butterfinger pieces: Gently fold in the chopped Butterfinger candy bars so that they are evenly dispersed throughout the dough, adding crunch and sweetness.
- Scoop the dough: Using a tablespoon or cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden while the centers remain soft, creating the perfect chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely and prevent breakage.
Notes
- For softer cookies, slightly underbake and allow them to set on the baking sheet.
- Ensure Butterfinger pieces are chopped into small, bite-sized chunks for even distribution.
- You can substitute crunchy peanut butter for creamy if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
