Description
Indulge in the delightful combination of peanut butter and Butterfinger candy bars with these chewy and irresistible cookies. Perfect for satisfying your sweet tooth!
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups chopped Butterfinger candy bars
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Add Butterfinger: Fold in the chopped Butterfinger pieces.
- Bake: Scoop the dough into heaping tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake and let the cookies finish setting on the pan.
- Store in an airtight container for up to 5 days.
- You can freeze cookie dough balls and bake from frozen with 1–2 extra minutes of bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
