Butterfinger Cookies
These Butterfinger Cookies are out-of-this-world delicious! Soft and chewy peanut butter cookies loaded with crushed Butterfingers.
Servings: 20 cookies
Calories: 198kcal
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Butterfinger bits divided
Instructions
- Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- In a mixing bowl, mix the butter and peanut butter together until smooth.
- Add the brown sugar and granulated sugar and cream until combined.
- Stir in the egg and vanilla and mix well.
- Add the flour, salt, and baking soda and mix until soft dough forms.
- Stir in 1/2 cup of butterfinger pieces and mix well.
- Use a two tablespoon cookie scoop to create cookie dough balls.
- Put them about 2” apart on the baking sheet and bake for 9 minutes.
- Remove from the oven and shape the cookies with a cookie cutter.
- Top the cookies with remaining butterfinger pieces and let cool for at least 10 minutes on the baking sheet before transferring to a cooling rack.
Notes
- If you don’t want to garnish your cookies with butterfinger you can always add all of it at the same time into your cookie dough.
- Cookies can be stored at room temperature for up to 1 week in an airtight container.
- Can use crunchy or smooth peanut butter for this recipe (I used the natural Member’s Mark peanut butter from Sam’s).
- I love that these cookies are chewy and crunchy at the same time - the pieces of butterfingers really adds burst of flavor in every bite!
Nutrition
Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 154IU | Calcium: 17mg | Iron: 0.4mg