Description
These Peanut Butter Butterfinger Cookies are a delightful combination of creamy peanut butter and crunchy Butterfinger candy bits baked into soft, chewy cookies. Perfect for peanut butter lovers and anyone craving a sweet treat with a bit of crunch.
Ingredients
Scale
Dough Ingredients
- 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 candy
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract until fully combined and smooth, which adds richness and flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and kosher salt, mixing just until the dough comes together to prevent overworking.
- Incorporate Butterfinger Bits: Gently fold in the chopped Butterfinger candies to evenly distribute these crunchy, sweet pieces throughout the dough.
- Chill Dough: Chill the dough in the refrigerator for at least 15 minutes to firm it up, making it easier to handle and helping the cookies retain their shape during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Form the dough into balls and place them on the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Bake: Bake the cookies for about 10 minutes, or until the edges are set but the centers still look soft, ensuring a chewy texture.
- Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- For softer cookies, do not overbake; take them out when edges are set.
- Chilling the dough is important for better shaping and texture.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- You can substitute Butterfinger with your favorite chopped candy bar if desired.
- Store cookies in an airtight container for up to a week.
