Peanut Butter Butterfinger Cookie

By pga_jam

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/2 cups creamy peanut butter
• 2 large eggs
• 1 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup peanut butter chips
• 1 cup chopped butterfinger candy bars (about 3 candy bars)

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper, silpat liner or cooking spray.
In a large bowl with a handheld mixer, or the bowl of a stand mixer blend together butter, granulated sugar, brown sugar, and peanut butter. Mix together until it is well combined and light in color. Add in eggs and vanilla extract. Blend together.
Add flour and baking soda into the bowl and mix to combine together. I found this easiest to do with a wooden spoon (it will take a few minutes because the dough is thicker). When the flour is almost incorporated, add in the peanut butter chips and crushed Butterfingers. Mix just until combined.
Roll cookie dough into a ball, about tablespoons of dough (size of a golf ball) or use a small cookie scoop. Bake for 9-11 minutes. Cookies do not spread while baking. I have never cooked these longer then 10 minutes. Peanut butter cookie go dry real fast if they are cooked for too long.

Let cookies cool on cookie sheet for a few minutes and then remove to a wire rack. You can leave cookies thick & puffy, or press a few additional peanut butter chips/Butterfinger chunks on tops of the cookies to gently press the cookie down. This is what I do. They are still thick & puffy but look more like a cookie shape.