Description
Peanut butter butterfinger cookies deliver a nostalgic crunch with sweet, nutty charm. Crisp edges and crumbly centers make these irresistible treats perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 and ½ cups (340 grams) butter, softened
- 1 cup (250 grams) peanut butter
- 16 ounces (454 grams) Butterfinger, chopped
- 1 and ½ cups (180 grams) all-purpose flour
Sweeteners:
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed brown sugar
Baking and Seasoning Ingredients:
- 1 large egg
- 1 and ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Cream unsalted butter (226 grams or ) until silky, then gradually incorporate granulated and brown sugars, whipping for approximately 2 minutes until the mixture achieves a light, airy texture.
- Integrate creamy peanut butter, a single large egg, and pure vanilla extract, stirring until the ingredients are thoroughly blended and create a uniform consistency.
- Gently incorporate all-purpose flour, baking soda, baking powder, and kosher salt, mixing delicately until the dry ingredients are just integrated without overmixing.
- Delicately fold crushed Butterfinger candy bars into the cookie dough, ensuring even distribution throughout the mixture.
- Refrigerate the prepared dough for a minimum of 15 minutes and up to 1 hour to enhance flavor development and prevent excessive spreading during baking. Simultaneously, preheat the conventional oven to 350°F (175°C).
- Using clean hands or a cookie scoop, form the chilled dough into uniform 2-inch spherical portions, positioning them approximately 1-2 inches apart on lined or greased baking sheets.
- Bake the cookies for 10-12 minutes, watching for golden edges and slightly set centers. Allow the cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to wire cooling racks for complete cooling.
Notes
- Chilling the dough helps prevent spreading and intensifies the rich, buttery flavor of these irresistible cookies.
- Chopping Butterfingers creates pockets of caramel and chocolate that melt slightly during baking, adding surprising texture.
- Room temperature ingredients ensure smoother mixing and help create a more uniform cookie consistency.
- Slightly underbaking keeps the centers soft and chewy, allowing the cookies to continue setting as they cool.
- Store in an airtight container at room temperature for up to 5 days, though they rarely last that long!
- For extra indulgence, drizzle melted chocolate over cooled cookies or sprinkle with additional crushed Butterfingers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 570 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg