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These Peanut Butter Butterfinger Cookies take the classic peanut butter cookie to a whole new level by adding chopped Butterfinger pieces. The result is a thick, soft cookie loaded with crispy, crunchy peanut-buttery bits that create an amazing peanut brittle-like texture.
My family fell in love the first time I baked these during a weekend treat session. Since then, they have become a regular request for birthdays and special occasions because of their unique texture and rich flavor.
Ingredients
- Three quarters cup butter: softened for smooth and creamy dough
- Half cup granulated sugar: for sweetness and slight crispness
- Half cup packed brown sugar: for moisture and a deeper flavor
- One cup peanut butter: a classic creamy variety like Jif works great for that trademark peanut butter taste
- One large egg: to bind the dough and add richness
- One and a half teaspoons vanilla extract: for added aroma and flavor
- One and a half cups all-purpose flour: spooned and leveled to ensure correct texture
- Half teaspoon baking soda: helps cookies rise and spread
- Half teaspoon baking powder: adds lightness and helps with texture
- Quarter teaspoon kosher salt: balances the sweetness
- Sixteen ounces chopped Butterfinger pieces: add that irresistible crispety, crunchety texture and peanut-buttery bites; aim for medium size pieces for best distribution
Instructions
- Smoothing the Butter:
- In a large bowl or stand mixer beat three quarters cup softened butter until it is smooth and creamy. Scrape the sides of the bowl often to make sure it’s evenly mixed.
- Creaming the Sugars:
- Add half cup granulated sugar and half cup packed brown sugar. Beat for two minutes until fluffy ensuring no chunks of butter remain.
- Incorporating the Peanut Butter and Egg:
- Add one cup peanut butter and beat until combined. Next add one egg and one and a half teaspoons vanilla. Beat the mixture until fully blended scraping sides as needed.
- Mixing Dry Ingredients:
- Add one and a half cups flour to the bowl but do not stir yet. Add half teaspoon baking soda, half teaspoon baking powder, and quarter teaspoon kosher salt on top of the flour. Use a teaspoon to combine the dry ingredients gently breaking any clumps.
- Combining All Ingredients:
- Turn the mixer on low to combine the dry ingredients into the wet dough. Stop mixing when the dough starts to come together but some flour is still visible. Scrape the sides and bottom of the bowl to avoid over mixing.
- Adding Butterfinger Pieces:
- Fold in sixteen ounces of chopped Butterfinger bits until just incorporated. If Butterfinger bits are unavailable use chopped candy bars of similar size. Avoid over mixing to keep the texture just right.
- Chilling the Dough:
- Cover the bowl and chill the dough for a minimum of fifteen minutes up to twenty-four hours to develop the flavors and firm up the dough for easier handling.
- Forming the Cookies:
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats. Using about two inch cookie balls place them at least an inch or two apart on baking sheets.
- Baking:
- Bake the cookies at 350 degrees for about ten minutes. The edges should be set and the centers not shiny but puffy. If the cookies have not spread much, gently press them with a spatula right after taking the pan out or two minutes before baking finishes.
- Cooling:
- Let the cookies rest on the pan for at least five minutes before transferring to a wire rack to cool completely. They are best enjoyed close to room temperature when the Butterfinger pieces have set for ideal texture.
My favorite ingredient is the Butterfinger candy itself. The first time I added it to peanut butter cookies I was amazed how it transformed the whole experience giving it a candy bar crunch inside a soft cookie; it instantly became a hit at family gatherings and secret snack moments.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to three days to maintain freshness. For longer storage, freeze baked cookies in a sealed container for up to four weeks and thaw at room temperature before serving. Cookie dough balls can be frozen on a tray and transferred to freezer bags for ready-to-bake cookies.
Ingredient Substitutions
Use salted butter if unsalted is not available but reduce added salt by half. Avoid natural peanut butter as it changes texture and moisture; stick with creamy non-natural versions for best results. If Butterfinger bits are hard to find, chop regular Butterfinger candy bars as an alternative.
Serving Suggestions
Serve these cookies with a cold glass of milk or a scoop of vanilla or chocolate ice cream for a decadent treat. For a fun twist, crumble over vanilla pudding or yogurt for added texture and flavor.
These cookies are perfect for sharing at gatherings and hold up well frozen for make-ahead treats.
Your Recipe Questions Answered
- → Can I use natural peanut butter in this cookie?
Using natural peanut butter may affect the texture and sweetness. It's best to use a creamy, processed variety for optimal results.
- → How do Butterfinger bits affect the cookie texture?
Chopped Butterfinger pieces add a crisp, crunchy contrast to the soft, thick cookie base, enhancing the overall bite.
- → Is chilling the dough necessary?
Chilling helps the dough firm up and flavors to meld, but these cookies bake well without chilling if short on time.
- → How can I store leftovers to maintain freshness?
Store cookies in an airtight container at room temperature for up to three days or freeze baked cookies up to four weeks.
- → Can I freeze the dough before baking?
Yes, shape dough balls and freeze them. Bake directly from frozen, adding a minute or two to the baking time.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for about 10 minutes until edges are set and cookies appear puffy but not shiny in the center.