Peanut Butter Butterfinger Cookies
Soft and chewy peanut butter cookies loaded with chopped Butterfinger candy.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- ¾ cup butter, softened (1 and ½ sticks)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup peanut butter don’t use natural pb
- 1 large egg
- 1 & ½ teaspoons vanilla
- 1 & ½ cups all purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 16 ounces butterfinger, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in peanut butter, egg, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chopped Butterfinger pieces.
- Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 minutes or until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.