Description
Delight in these chewy peanut butter Butterfinger cookies, packed with rich peanut butter flavor and crunchy Butterfinger candy pieces. Perfectly soft in the center with golden edges, these cookies offer a satisfying texture and a nostalgic twist that candy lovers will adore.
Ingredients
Scale
Dough 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
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped Butterfinger candy bars
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates the perfect base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract to add depth of flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually blend the dry ingredient mixture into the creamed butter mixture, mixing just until combined to avoid overworking the dough and ensure chewy cookies.
- Fold in Butterfinger: Gently fold in the chopped Butterfinger candy bars, distributing them evenly throughout the dough for bursts of crunchy, chocolatey candy in every bite.
- Portion Dough: Drop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, ensuring the cookies remain soft and chewy inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set properly without breaking.
Notes
- For extra crunch, substitute half of the Butterfinger candy bars with chopped peanuts.
- Ensure butter is properly softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough is possible for up to 2 months; thaw before baking.
- Use parchment paper or silicone baking mats to prevent sticking.
