Indulge in the ultimate treat with these Peanut Butter Butterfinger Cookies. Combining creamy peanut butter with the crunchy, peanut-buttery goodness of Butterfinger candy bars, these cookies are sure to satisfy your sweet tooth. Perfect for parties, family gatherings, or a cozy night in, this recipe promises cookies that are chewy on the inside with just the right amount of crunch.
Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Fold in Butterfinger: Gently fold in the Butterfinger pieces until evenly distributed.
Shape Cookies: Use a cookie scoop or spoon to form dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
Storage: Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Natural Peanut Butter: It's recommended to use commercial creamy peanut butter for this recipe, as natural peanut butter can affect the texture of the cookies.