Description
These Thick and Chewy Peanut Butter Butterfinger Cookies combine the rich flavors of peanut butter with crunchy, sweet Butterfinger candy pieces. Perfectly soft on the inside and lightly golden on the edges, these cookies offer a delightful texture and irresistible taste, ideal for any peanut butter lover looking for an indulgent treat.
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
Add-ins
- 1 cup chopped Butterfinger candy bars
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture becomes smooth and fluffy. This process helps create a light texture in your cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated, which will also help bind the ingredients and add flavor.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt in the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cookies tough.
- Fold in Butterfinger Pieces: Carefully fold in the chopped Butterfinger candy bars to distribute them evenly throughout the dough, adding delightful crunch and sweetness.
- Scoop Dough: Using a tablespoon, scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies for 10-12 minutes or until the edges are lightly golden while the centers remain soft for the perfect chewy texture.
- Cool 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, ensuring they hold their shape.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugars.
- Do not overmix the dough once the flour is added to maintain cookie tenderness.
- For chunkier cookies, use larger pieces of Butterfinger candy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread in the container to retain moisture.
