Description
Delicious Peanut Butter Butterfinger Cookies with a crunchy twist.
Ingredients
Scale
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter, don’t use natural pb
- 1 large egg
- 1 & 1/2 teaspoons vanilla
- 1 & 1/2 cups all purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces butterfinger, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the peanut butter, egg, and vanilla. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped Butterfinger pieces.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use creamy peanut butter for best results.
- Store cookies in an airtight container.
- For a chewier texture, slightly underbake the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Peanut Butter Butterfinger Cookies