Peanut Butterfinger Chunk Cookies
Get ready to fall in love with the ultimate indulgence—Peanut Butterfinger Chunk Cookies! These soft, chewy treats combine the rich creaminess of peanut butter with the irresistible crunch of crushed Butterfinger candy bars for a dessert that's bursting with flavor and texture. With just 15 minutes of prep time and a quick bake, these cookies are perfect for satisfying your sweet tooth in a hurry. The golden edges, gooey centers, and delightful sweetness from the caramelized candy chunks make them a show-stopping addition to any cookie platter. Whether you're baking for a party, a holiday, or simply craving a decadent snack, these cookies are sure to become a new favorite. Serve them warm for a melty, candy-filled experience or store them for up to five days to savor later! Perfect for peanut butter lovers and candy enthusiasts alike.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Peanut butter (creamy or chunky)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Crushed Butterfinger candy bars
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, use a hand or stand mixer to beat the unsalted butter, peanut butter, granulated sugar, and brown sugar together until light and creamy (about 2-3 minutes).
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold the crushed Butterfinger candy bars into the dough using a spatula until evenly distributed.
Scoop tablespoons of dough and roll them into balls. Arrange them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown, but the centers are still soft. Do not overbake as the cookies will continue to firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 584.5 g | 213% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 371.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1661 mg | 35% | |
*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.
