Description
Thick and chewy peanut butter Butterfinger cookies combine the rich, creamy flavor of peanut butter with crunchy chunks of Butterfinger candy bars. These cookies are soft in the center with slightly golden edges, delivering a perfect balance of sweetness and texture in every bite.
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which helps to incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Candy Pieces: Gently fold in the chopped Butterfinger candy bars, ensuring even distribution without breaking up the pieces too much.
- Scoop Dough: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers remain soft, indicating a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage and maintaining shape.
Notes
- For chewier cookies, slightly underbake and let them cool on the baking sheet to finish cooking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Butterfinger candies can be substituted with similar peanut butter and chocolate candy bars, but may change the flavor profile.
- Ensure butter is softened but not melted for proper creaming with sugars.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
