Description
Welcome to another delicious adventure in baking! If you’re a fan of peanut butter and the unmistakable crunch of Butterfinger candy, you’re in for a treat today. These Irresistible Peanut Butter Butterfinger Cookies are the perfect combination of soft, chewy, and crunchy. Imagine biting into a cookie that’s packed with creamy peanut butter goodness, only to be surprised by chunks of crispy, chocolatey Butterfinger bars in every bite. Let’s dive into this mouthwatering recipe that’s sure to satisfy all your cookie cravings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped Butterfinger candy bars
Optional Substitutions:
- If you’re looking to make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- For a dairy-free version, use a plant-based butter substitute.
- Prefer almond butter over peanut butter? Feel free to swap them, though the taste will be slightly different.
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Using a hand mixer or stand mixer, beat the mixture until it becomes light and fluffy—this will take about 2-3 minutes.
Step 3: Add the Eggs and Vanilla
Add 2 large eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract for that extra touch of flavor.
Step 4: Incorporate the Peanut Butter
Next, add 1 cup of creamy peanut butter and beat until the mixture is smooth and fully combined. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 6: Add the Butterfinger Pieces
Gently fold in 2 cups of chopped Butterfinger candy bars, making sure the pieces are evenly distributed throughout the dough. This step ensures that each cookie is packed with delicious Butterfinger crunch.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, scoop out portions of dough onto your prepared baking sheet. Place them about 2 inches apart, as the cookies will spread during baking. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look soft, but they will firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store them in an airtight container for later!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them mix together more smoothly, resulting in a softer dough.
- Don’t Overmix: Once you add the flour, mix the dough just until combined. Overmixing can lead to dense, tough cookies instead of the soft, chewy texture you want.
- Chop Butterfinger Pieces Evenly: For the best distribution of Butterfinger pieces, chop them into small, bite-sized chunks. This ensures each cookie has a nice balance of candy bits without overwhelming the dough.