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Peanut Butter Butterfinger Cookies

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Chewy peanut butter cookies studded with crunchy Butterfinger candy bits for a sweet and satisfying treat that’s full of nutty, crispy texture.

Ingredients

¾ cup butter, softened

½ cup granulated sugar

½ cup packed brown sugar

1 cup creamy peanut butter (not natural)

1 large egg

1½ teaspoons vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

16 ounces chopped Butterfinger candy or Butterfinger bits

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream together butter and both sugars until light and fluffy. Mix in peanut butter.
  3. Beat in egg and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to wet mixture and stir until just combined.
  6. Fold in chopped Butterfinger bits until evenly distributed.
  7. Chill dough for 15 minutes or longer to reduce spreading.
  8. Scoop dough by the tablespoon onto parchment-lined baking sheets, spacing 2 inches apart. Slightly flatten each scoop.
  9. Bake for 8–10 minutes, until edges are set and centers appear soft. Gently flatten if needed after baking.
  10. Cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough improves shape and texture but can be skipped in a pinch.

Add chocolate chips for extra chocolate-peanut butter flavor.

Use almond extract instead of vanilla for a flavor twist.

Try with peanut butter alternatives like sunflower seed butter.

Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Find it online: https://yumntasty.com/peanut-butter-butterfinger-cookies/