Description
These Butterfinger Cookies are a delightful blend of sweet and salty flavors, featuring a chewy center and crunchy Butterfinger bits. Perfect for satisfying your sweet tooth and evoking nostalgic memories.
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 and 1/2 teaspoons vanilla
- 1 and 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, see note*)
Instructions
- In a large bowl or stand mixer, beat 3/4 cup softened butter until it is smooth and creamy, about 2 minutes.
- Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Beat well for another 2 minutes until the mixture is fluffy and light.
- Mix in 1 cup of peanut butter, ensuring it’s well combined.
- Add 1 large egg and 1 and 1/2 teaspoons of vanilla. Beat until fully combined, scraping down the sides of the bowl.
- Pour in 1 and 1/2 cups of all-purpose flour, but don’t stir yet. Top the flour with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt.
- Use a teaspoon to gently combine the dry ingredients without overmixing.
- Turn on the mixer to low speed to incorporate the dry ingredients. Stop as soon as the dough comes together but there are still some visible flour streaks.
- Add in 16 ounces of chopped Butterfinger and mix until just barely incorporated.
- Cover the bowl and chill the dough for 15 minutes up to an hour.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Shape the dough into 2-inch balls and place them on the baking sheets at least 1-2 inches apart.
- Bake the cookies in the preheated oven for about 10 minutes.
- If the cookies haven’t spread much, gently press down on each cookie with a spatula right after you take them out of the oven.
- Let the cookies rest on the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
- These cookies taste better when they’re almost at room temperature.
- This recipe yields about 25 cookies. Store any leftovers in a tightly sealed container for up to 3 days.
- If you want to freeze the cookie dough, shape it into balls and place them in a ziplock bag.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: Be careful not to overmix the dough to maintain a soft and chewy texture. You can substitute peanut butter with sun butter or almond butter for a nut-free version.