These Butterfinger cookies are perfectly soft peanut butter cookies packed with crunchy bits of Butterfinger candies for a seriously mouthwatering dessert.
Course Dessert
Cuisine Dessert
Keyword butterfinger, butterfinger cookies, peanut butter cookies
3.5butterfinger bars(1.9 ounce bars - chopped - save a little to sprinkle on the cookies before baking)
Instructions
Preheat oven to 375 degrees F.
Add butter and sugars in mixer and mix until creamy.
1 cup butter, 3/4 cup brown sugar, 1/4 cup white sugar
Add peanut butter, egg and vanilla and mix until creamy.
1 cup peanut butter, 1 egg, 1 teaspoons vanilla
Add flour, baking soda and salt and mix on low - medium until it forms the dough.
2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Stir in chopped butterfinger candy.
3.5 butterfinger bars
Use a medium cookie scoop and scoop balls onto cookie sheets and bake for 13 - 15 minutes. The cookies should be lightly browned on the edges, but still soft to the touch.
Cool for 5 minutes on cookie sheet before removing them to a wire rack.
Eat
Smile
Enjoy
Notes
Helpful tips
Use 3 and 1/2 full-sized Butterfinger candy bars or 15-18 of the bite-sized candy bars left over from Halloween.
Take out your butter at least an hour before starting the recipe.
I use spelt flour but you can use all purpose flour or whole wheat.
Every oven is different. Our oven isn't as hot and most of my baking takes a little longer than it used to. The recipe says to bake the cookies for 14 minutes, but check your cookies after 12 minutes.
If they need more time, bake in 2 minute increments.
The edges should be browned and the tops should have some give if you touch them.
Sometimes the candy bars melt and the cookies don't stay perfectly round. That's normal. I usually get 3 cookies that have irregular shapes from every batch.