Description
Soft, chewy peanut butter cookies packed with crunchy, sweet Butterfinger candy pieces. These cookies combine the nutty richness of peanut butter with the irresistible chocolatey-caramel crunch of Butterfinger for a dessert that’s truly indulgent. Perfect for peanut butter lovers and candy enthusiasts alike!
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped Butterfinger candy bars
Instructions
Prepare the Dough
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Butterfinger pieces.
Shape and Bake
- Scoop about 1 1/2 tablespoons of dough (or use a medium cookie scoop) and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use crunchy peanut butter instead of creamy if you prefer a bit of texture.
- For even more Butterfinger flavor, sprinkle additional chopped pieces on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.