Description
These thick and chewy peanut butter cookies are loaded with crunchy Butterfinger pieces for the perfect balance of sweet, nutty, and crispy in every bite.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Butterfinger candy bars, chopped into small pieces
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, brown sugar, and white sugar until smooth and well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture and mix until just combined.
- Fold in the chopped Butterfinger pieces until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to maintain a soft and chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be refrigerated for up to 48 hours before baking.
- For extra crunch, sprinkle additional chopped Butterfinger pieces on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
