Description
These Butterfinger Cookies are a delightful treat combining the creamy richness of peanut butter with the crunchy, chocolaty goodness of Butterfinger candy. Easy to prepare and baked to perfection, these cookies are perfect for satisfying your sweet tooth with a fun twist on a classic peanut butter cookie.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Butterfinger bits (divided)
- 1/2 cup Butterfinger bits (for topping)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to ensure even baking and easy cleanup.
- Mix Butter and Peanut Butter: In a mixing bowl, combine the softened unsalted butter and creamy peanut butter. Mix until the mixture is smooth and creamy.
- Cream Sugars: Add the brown sugar and granulated sugar to the butter mixture. Cream together until fully combined and fluffy.
- Add Egg and Vanilla: Stir in the egg and pure vanilla extract. Mix thoroughly to ensure an even consistency.
- Add Dry Ingredients: Incorporate the unbleached flour, salt, and baking soda into the wet ingredients. Mix until a soft dough forms without over-mixing.
- Fold in Butterfinger Bits: Gently stir in half a cup of Butterfinger bits to distribute evenly throughout the dough.
- Form Cookie Dough Balls: Using a two-tablespoon cookie scoop, portion out balls of cookie dough.
- Place on Baking Sheets: Arrange the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9 minutes, or until the edges are golden but the centers are still soft.
- Shape Cookies and Add Topping: Remove the cookies from the oven and gently shape them with a cookie cutter for a uniform appearance. Top each cookie with the remaining Butterfinger pieces while still warm.
- Cool: Let the cookies cool for at least 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Notes
- Using softened butter and peanut butter helps create a smoother dough and better texture.
- Placing cookies 2 inches apart ensures they have enough space to spread without merging.
- You can substitute Butterfinger bits with other crunchy candy bars if unavailable.
- Shaping cookies right out of the oven while still warm helps achieve uniform shapes.
- Make sure the cookies cool sufficiently to allow the Butterfinger topping to set properly.
