Description
Indulge in the irresistible combination of creamy peanut butter and crunchy Butterfinger candy bars with these thick and chewy cookies that are perfect for any sweet tooth.
Ingredients
Scale
For the cookie dough:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For mix-ins:
- 1½ cups chopped Butterfinger candy bars
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, and mix well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Add mix-ins: Fold in the chopped Butterfinger candy bars.
- Bake: Scoop the dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden but centers are still soft.
- Cool and serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra peanut flavor, use crunchy peanut butter.
- Chill dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to 5 days or freeze 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: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
