Butterfinger Peanut Butter Cookies
Indulge in the ultimate fusion of nutty sweetness and crunchy decadence with these Butterfinger Peanut Butter Cookies! Perfectly soft and chewy, these cookies feature a classic peanut butter base elevated by chunks of Butterfinger candy bars, adding bursts of caramelized crunch to every bite. With just 15 minutes of prep time and a simple crisscross fork pattern to top them off, these cookies are as easy to make as they are irresistible. Ideal for bake sales, holiday cookie exchanges, or simply satisfying your sweet tooth, this recipe yields 24 crowd-pleasing treats that stay fresh for days. Whether you're a peanut butter lover or a candy bar enthusiast, these cookies are a must-try for your dessert repertoire!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups Butterfinger candy bars, chopped
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the creamy peanut butter, egg, and vanilla extract to the bowl. Mix until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until a dough forms. Do not overmix.
Fold in the chopped Butterfinger candy bars until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press down on each ball of dough with the back of a fork to create a crisscross pattern on the top.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked; they will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.7 g | 330% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 568.7 g | 207% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 341.8 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
