Peanut Butter Butterfinger Cookies (Ready-to-Print Version)

Thick, soft peanut butter cookies with crunchy Butterfinger chunks for a delicious, nutty crunch.

# What You’ll Need:

→ Wet Ingredients

01 - 3/4 cup unsalted butter, softened (1 1/2 sticks)
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed brown sugar
04 - 1 cup creamy peanut butter (avoiding natural types)
05 - 1 large egg
06 - 1 1/2 teaspoons vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour, spooned and leveled
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon kosher salt

→ Mix-ins

11 - 16 ounces Butterfinger candy, chopped

# Step-by-Step Guide:

01 - In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping the bowl sides as needed. Add granulated and brown sugars, then beat for 2 minutes until fluffy and well combined, ensuring no butter chunks remain.
02 - Add peanut butter, egg, and vanilla extract to the creamed mixture. Beat until fully combined, scraping the bowl intermittently.
03 - Spoon and level the flour before adding it to the bowl. Sprinkle baking soda, baking powder, and kosher salt over the flour. Stir these dry ingredients together gently to break any clumps.
04 - Using the mixer on low speed, gradually combine the dry ingredients into the wet mixture. Stop mixing when the dough just begins to come together and some flour is still visible. Scrape the bowl sides and bottom to ensure even mixing without overworking the dough.
05 - Fold in the chopped Butterfinger candy until barely combined to maintain texture and distribution of candy bits throughout the dough.
06 - Cover the dough and refrigerate for a minimum of 15 minutes to one hour to enhance flavor development and facilitate handling. Dough can be chilled up to 24 hours if desired.
07 - Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
08 - Scoop the chilled dough into 2-inch diameter balls, placing them 1 to 2 inches apart on the prepared sheets to allow spreading.
09 - Bake for approximately 10 minutes until the edges are set and cookies are puffy but not shiny in the center. If they have not spread sufficiently, gently press down the tops with a spatula immediately after baking or two minutes before the end of baking.
10 - Allow cookies to rest on the baking sheets for at least 5 minutes before transferring to a wire rack to cool completely. Optionally, garnish with additional Butterfinger crumbles while warm.

# Handy Tips:

01 - Chilling the dough is recommended but optional; it strengthens flavor and eases handling. Overmixing the dough leads to tougher cookies.
02 - Cookie dough freezes well; form dough balls, freeze up to 3 months, and bake from frozen adding 1-2 minutes to baking time.
03 - Baked cookies can be stored sealed in the refrigerator for up to 3 days or frozen for up to 4 weeks.

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