Description
These Chewy Peanut Butter Butterfinger Cookies are a delightful combination of classic peanut butter cookie softness with crunchy, sweet Butterfinger candy pieces mixed throughout. Perfectly balanced with a rich buttery flavor and a chewy texture, these cookies make an irresistible dessert treat for any candy lover.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 1/4 cups chopped Butterfinger candy bars
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar together until the mixture becomes light and fluffy, which ensures a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, stirring just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Butterfinger Pieces: Gently fold in the chopped Butterfinger candy bars evenly into the dough, ensuring each cookie will have bits of candy.
- Shape Cookies: Scoop heaping tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft for optimal chewiness.
- Cool: Remove cookies from the oven and let them cool on the pan for 5 minutes to set further before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them and allow the cookies to finish setting while cooling 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 them from frozen; just add an extra 1–2 minutes to the baking time.
