Ingredients

1/2 cup butter, softened

1/4 cup peanut butter

1/4 cup granulated sugar

3/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

5 regular-sized Butterfinger candy bars, chopped (reserve 1 1/2 bars for topping)

1 cup chocolate chips (for melting and drizzling)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.

Step 3: Beat in the egg and vanilla extract until well combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until blended.

Step 6: Fold in 3 1/2 chopped Butterfinger bars into the dough.

Step 7: Using a medium scoop (about 2 tablespoons), drop the cookie dough onto a baking sheet lined with parchment paper, leaving enough room for spreading. Optionally, press a fork in a crisscross pattern on each cookie.

Step 8: Bake for 8–12 minutes or until the edges are golden brown. Let cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Step 9: Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth. Transfer the melted chocolate to a pastry bag or a ziplock bag with a small snip in the corner.

Step 10: Drizzle the melted chocolate over the cooled cookies or dip half of each cookie into the chocolate. While the chocolate is still wet, sprinkle chopped Butterfinger bits reserved for topping. Allow the chocolate to set before serving.

Tips & Variations

For extra crunch, toast the flour lightly before mixing it into the dough.

You can substitute the Butterfinger candy with chopped peanut butter cups for a different twist.

Use natural peanut butter for a more intense peanut flavor but reduce added salt accordingly.

If you prefer softer cookies, slightly underbake by a minute or two.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can add extra texture, but it may slightly change the cookie’s consistency. Both work well.

How do I prevent the Butterfinger pieces from melting too much in the dough?

Chop the candy bars into small chunks and fold them in gently at the end to avoid excessive melting. Also, chilling the dough before baking can help keep the pieces intact.