Description
These Chewy Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger candy pieces for an irresistible chewy treat. Perfectly sweet and packed with texture, these cookies are a delightful dessert or snack that’s easy to bake and sure to please peanut butter and candy lovers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Add-ins
- 1 1/2 cups chopped Butterfinger candy bars
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Cream the Butters and Sugars: In a large bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates the base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening and seasoning throughout the flour.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, blending slowly until a cohesive dough forms without overmixing to keep the cookies tender.
- Fold in Candy: Gently fold the chopped Butterfinger candy bars into the dough, ensuring they’re evenly distributed to provide texture and pockets of candy in every bite.
- Portion the Dough: Drop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, signaling the cookies are cooked through but still chewy inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely, preventing breaking.
Notes
- For extra crunch, you can toast the Butterfinger pieces lightly before folding them into the dough.
- Make sure not to overbake to maintain the chewy texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- You can substitute crunchy peanut butter if you prefer more texture in the cookie base.
