Description
These Chewy Peanut Butter Butterfinger Cookies combine the rich, creamy flavors of peanut butter with the satisfying crunch of Butterfinger candy bars for a delightful treat. Perfectly soft and chewy with a hint of crisp edges, these cookies are an easy-to-make dessert that will satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 1/4 cups chopped Butterfinger candy bars
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and aid in even baking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the mixture, blending until fully combined to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Form Dough: Gradually add the dry mixture to the wet ingredients, stirring continuously until a soft cookie dough forms.
- Fold in Candy: Gently fold in the chopped Butterfinger pieces, ensuring they are evenly dispersed without breaking them down too much.
- Scoop Cookies: Using a spoon or cookie scoop, shape the dough into heaping tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges appear lightly golden and the centers are set but still soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and setting the texture.
Notes
- For extra chewiness, slightly underbake the cookies and let them finish setting on the pan.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- You can freeze cookie dough balls and bake directly from frozen; add 1–2 minutes to the baking time.
