Description
Chewy peanut butter cookies packed with chopped Butterfinger candy bars for a sweet and crunchy twist.
Ingredients
Scale
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter (not natural)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces Butterfinger, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in peanut butter, egg, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chopped Butterfinger pieces.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
Notes
- Use regular peanut butter for best texture.
- Chop Butterfinger into small pieces for even distribution.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: peanut butter cookies, butterfinger cookies, crunchy cookies, easy dessert