I first made these Butterfinger Peanut Butter Cookies during the holiday season and have loved them ever since. Really what is not to love? Soft peanut butter cookies filled with butterfinger chunks and chocolate chips- sounds good to me. Butterfingers are always one of the candy bars I can’t resist at Halloween and they are the perfect addition to these cookies. Of course you could leave them out altogether but I wouldn’t recommend it. You would still end up with tasty cookies but you really would be missing out.
I also love how this recipes results in perfectly round cookies every single time I make them. I love opening the oven to find round cookies- it really it the small things in life that excite me. In my book, this recipe is a winner not only because of the amazing flavor combination, but also because of the beautiful cookies it produces.
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- ½ cup light brown sugar
- ¾ cup peanut butter
- 1 egg
- ½ tsp vanilla
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1½ cups crushed butterfinger chunks
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add in the peanut butter, egg and vanilla. Mix until fully combined after each addition. In a medium bowl, whisk together the flour and baking soda. With the mixer on slow speed, slowly add the dry ingredients.
- Turn the mixer off. Add the crushed butterfinger and chocolate chips. Mix with a spatula until combined.
- With a medium sized ice cream scoop, scoop cookie dough onto prepared baking sheet. Bake for 12-15 minutes or until golden brown along the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.