Peanut Butter Butterfinger Cookies
These Peanut Butter Butterfinger Cookies combine my favorite soft and chewy peanut butter cookie with crunchy pieces of Butterfinger in every bite! They're super easy to make with only 30 minutes of chilling, and you'll love the flavor and texture the Butterfingers add that makes them stand out from a traditional peanut butter cookie.
Servings: 32 cookies
Calories: 265kcal
Ingredients
- 1 cup Peanut Butter
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3 cups Chopped Butterfingers
Instructions
- Add the peanut butter, butter, brown sugar, and granulated sugar to a large bowl and cream together for about 2 to 3 minutes until the mixture is light and fluffy. 1 cup Peanut Butter, 1 cup Unsalted Butter, 1 cup Brown Sugar, 1 cup Granulated Sugar
- Add in the eggs and vanilla extract and mix until just combined. 2 Large Eggs, 1 tsp Vanilla Extract
- Add in the flour, baking soda, baking powder, and salt and mix it in until you have a soft cookie dough. 2 1/2 cups All Purpose Flour , 1 1/2 tsp Baking Soda, 1 tsp Baking Powder, 1/2 tsp Salt
- Add in the majority of the butterfingers (reserve a few for the tops of the cookies) and fold them into the dough until mixed evenly. 3 cups Chopped Butterfingers,
- Cover the cookie dough and place it in the fridge for at least 30 minutes, up to 2 days.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
- Scoop the cookie dough into large balls, about 2 TBS in size (I measured mine all to be 50g). Place them a few inches apart on the cookie sheet.
- Bake for 10 to 13 minutes, or until the tops are set and the cookies just start to crack.
- Remove the cookies from the oven and press extra Butterfinger pieces into the tops of each cookie.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer to the cooling rack to cool completely.
Notes
- Chop the Butterfingers into Different Sizes: We want some small bits so they can spread more throughout the cookies, and some bigger pieces for extra crunch.
- Don't Overbake Them: The tops of the cookies should just be set when you take them out of the oven. They'll keep baking on the cookie sheet out of the oven.
- If they Don't Spread: I have made this peanut butter cookie recipe dozens of times and never had them not spread, but if you over scoop the flour, or live somewhere else that might be different for you. When the pan comes out of the oven bang it a couple of times firmly on the counter top. This will help the tops to drop, giving them nice crinkly tops.
- Make the Cookies Extra Pretty: Make the edges of the cookies extra round by using a large round cookie cutter and swirling it a round a little, or using the back of a spoon to press the uneven edges in. After doing that top the cookies with a few extra pieces of chopped butterfingers. Then let the cookies cool.
- Storage Instructions: These Butterfinger peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days. To store them longer you can freeze the baked cookies for up to 2 months.
Nutrition
Calories: 265kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 167mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 194IU | Calcium: 26mg | Iron: 1mg