Description
These Butterfinger Peanut Butter Cookies combine the creamy richness of peanut butter with the crunchy, chocolatey goodness of Butterfinger candy bars. Topped with a drizzle of melted chocolate and extra Butterfinger bits, these chewy cookies offer a perfect balance of sweet and salty flavors for a delightful treat.
Ingredients
Scale
Cookie Dough
- 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)
Toppings
- 1 cup chocolate chips (for melting and drizzling)
- Additional chopped Butterfinger bits from reserved bars
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the cookies.
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to the creamed mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Butterfinger Bits: Gently mix in 3 1/2 of the chopped Butterfinger candy bars into the dough, reserving 1 1/2 bars for topping.
- Scoop Cookies: Using a medium-sized scoop (about 2 tablespoons), place dough portions onto a baking sheet, spacing them to allow for spreading. Use a fork to gently create crisscross patterns if desired.
- Bake: Bake the cookies for 8-12 minutes or until golden brown. Remove from oven and let them sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted. Transfer the melted chocolate to a piping bag or a ziplock bag with a small tip cut.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies or dip half of each cookie into the chocolate. Immediately sprinkle with the reserved chopped Butterfinger bits while the chocolate is still wet. Allow the chocolate to harden before serving. Enjoy your delicious Butterfinger Peanut Butter Cookies!
Notes
- Make sure the butter is softened for easier creaming with sugar.
- Chilled dough may require a longer baking time.
- Store cookies in an airtight container for up to one week.
- To keep Butterfinger bits crunchy, add them after the cookies have cooled.
- If you don’t have a piping bag, a ziplock bag with a small corner cut off works well for drizzling chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Butterfinger cookies, peanut butter cookies, chocolate drizzle cookies, candy bar cookies, homemade cookies, chewy cookies
