Description
Indulge in these decadent Peanut Butter Butterfinger Cookies that are a perfect blend of creamy peanut butter and crunchy Butterfinger candy bars. These cookies are a delightful treat for any occasion, offering a balance of sweetness and nuttiness in every bite.
Ingredients
Scale
Cookie Dough:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Additions:
- 1 ½ cups crushed Butterfinger candy bars
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture until combined.
- Stir in Butterfinger: Fold in crushed Butterfinger pieces.
- Bake: Scoop tablespoon-sized dough balls onto prepared baking sheets. Bake for 10–12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For extra crunch, mix in chopped peanuts or add more crushed Butterfinger on top before baking.
- Cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
