Description
Thick and chewy peanut butter Butterfinger cookies that combine creamy peanut butter with crunchy Butterfinger candy pieces for a deliciously indulgent treat. These cookies are easy to make, perfect for dessert or snack time, and deliver a satisfying combination of sweet, salty, and crunchy textures.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 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 and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is smooth and fluffy, which helps create a light texture for the cookies.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated to add moisture and flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which helps keep the cookies tender.
- Fold in Butterfinger pieces: Gently fold in the chopped Butterfinger candy bars, distributing the pieces evenly throughout the dough to ensure every bite has crunchy candy.
- Scoop dough: Using a tablespoon, scoop rounded portions of the dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake cookies: Bake for 10 to 12 minutes, or until the cookie edges are set and the centers look slightly underbaked, which is perfect for a chewy texture.
- Cool properly: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For extra texture and appearance, press additional Butterfinger bits onto the top of each cookie before baking.
- These cookies freeze well in both baked and unbaked forms, making them great for make-ahead treats.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Do not overbake; slightly underbaked centers ensure a soft and chewy cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
