Description
Delight in these rich and chewy Butterfinger Cookies, featuring a perfect blend of creamy peanut butter and crunchy Butterfinger candy pieces baked to golden perfection. These cookies offer a sweet, nutty twist on the classic peanut butter cookie, ideal for satisfying any sweet tooth.
Ingredients
Scale
Wet Ingredients
- ½ cup butter (softened)
- 2 large egg whites
- 1¼ cups chunky peanut butter (or smooth)
- 2 tsp pure vanilla extract
Dry Ingredients
- ¾ cup sugar
- ¾ cup brown sugar (firmly packed)
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- 5 (2.1-oz) Butterfinger candy bars, chopped
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) and allow it to fully preheat for optimal baking results.
- Cream Butter and Sugars: In a mixing bowl, use a hand or stand mixer to cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, ensuring the sugars are well incorporated.
- Add Egg Whites and Flavorings: Beat in the egg whites one at a time until fully blended. Then add the peanut butter and pure vanilla extract, mixing thoroughly to achieve a smooth and uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the creamed wet ingredients, mixing until fully combined but do not overmix.
- Fold in Candy Bars: Gently stir in the chopped Butterfinger candy pieces, distributing them evenly throughout the dough for bursts of crunchy texture.
- Shape Cookies: Use a medium cookie scoop or spoon to form 1½-inch balls of dough. Place them evenly spaced apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges begin to turn golden brown but the centers are still soft. Avoid overbaking to keep the cookies chewy.
- Cool: Let the cookies rest on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overbake; aim for slightly soft centers for the perfect chewy texture.
- If you prefer a smoother texture, substitute chunky peanut butter with smooth peanut butter.
- The recipe yields about 3 dozen small cookies; adjust baking time if making larger cookies.
- Store cookies in an airtight container to maintain freshness for up to a week.
