Description
These Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy chunks of Butterfinger candy for a delightful treat. Soft and chewy with a melt-in-your-mouth candy surprise in every bite, they make perfect homemade cookies for any occasion.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
Dry Ingredients
- 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 Butterfinger candy, chopped
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter until smooth. Add the granulated sugar and brown sugar, then beat the mixture until it becomes light and fluffy, incorporating air for a tender cookie texture.
- Add Peanut Butter and Wet Ingredients: Mix in the peanut butter, followed by the egg and vanilla extract. Combine thoroughly to ensure even flavor distribution and a homogeneous dough.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen cookies.
- Fold in Butterfinger Candy: Gently fold in the chopped Butterfinger candy pieces, evenly distributing the crunchy candy bits throughout the dough for bursts of flavor and texture.
- Chill and Form Dough Balls: Chill the cookie dough in the refrigerator to firm up, making it easier to handle. Once chilled, shape the dough into approximately 1-inch balls for uniform cookie size.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading. Bake for 10 minutes, or until the cookies are golden brown on the edges and set in the center.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire rack. Allow them to cool completely to set the texture. Enjoy your delicious Peanut Butter Butterfinger Cookies!
Notes
- Chilling the dough helps prevent excessive spreading during baking, ensuring thicker cookies.
- Do not overmix the flour into the batter to keep cookies tender and soft.
- If you prefer, you can substitute Butterfinger candy with other crunchy chocolate peanut butter candies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
