Description
These Chewy Peanut Butter Butterfinger Cookies combine the rich flavors of creamy peanut butter and buttery dough with chunks of crunchy Butterfinger candy bars for a perfect balance of chewiness and sweetness. Baked to golden perfection, these cookies are a delightful treat for peanut butter lovers and candy enthusiasts alike.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped Butterfinger candy bars
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your cookies.
- Cream Together Wet Ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which creates the perfect base for the cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated, then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the butter and sugar mixture, blending carefully to form a cohesive dough without overmixing.
- Fold in Butterfinger Candy: Gently fold the chopped Butterfinger candy bars into the cookie dough, evenly distributing the crunchy, sweet chunks.
- Shape Cookies: Drop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them adequately to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden, indicating the cookies are cooked but still chewy inside.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set perfectly.
Notes
- For a more intense peanut butter flavor, use natural peanut butter with no added sugar.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- To keep cookies chewy longer, add a teaspoon of cornstarch to the dry ingredients.
