Description
These Thick and Chewy Peanut Butter Butterfinger Cookies combine rich creamy peanut butter with crunchy Butterfinger candy bars for a delightful texture and flavor. Perfectly soft in the middle with a slightly crisp edge, these cookies are an irresistible treat for peanut butter lovers and candy enthusiasts alike.
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 the 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 the butter and sugars. In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is smooth, fluffy, and well combined.
- Add egg and vanilla. Beat in the large egg and vanilla extract until fully incorporated into the mixture, ensuring a smooth batter.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Butterfinger pieces. Carefully fold in the chopped Butterfinger candy bars to distribute them evenly throughout the cookie dough.
- Scoop dough. Using a tablespoon or cookie scoop, place dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn a light golden color while the centers remain soft to achieve a chewy texture.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- You can substitute Butterfinger candy bars with other crunchy peanut butter candy bars if desired.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For extra chewiness, slightly underbake the cookies and allow them to finish setting while cooling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
