Description
Delicious, chewy cookies packed with peanut butter and Butterfinger candy.
Ingredients
Scale
- 1/2 cup smooth peanut butter
- 1/2 cup butter (softened, salted or unsalted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg (at room temperature)
- 1/2 tsp vanilla extract
- 1 & 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
- 3/4 cup Butterfinger candy (chopped)
- 1/3 cup milk chocolate chips (or any chocolate you prefer)
- 1/2 tsp oil (vegetable, canola, or coconut oil)
- 1/3 cup Butterfinger candy (chopped)
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour, baking powder, baking soda, cornstarch, and salt, and mix just until the flour mixture disappears. Gently fold in Butterfinger pieces.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 inch in thickness.
- Bake the cookies in the preheated oven for 10 minutes. Let the cookies cool down before topping with the melted chocolate and oil mixture and sprinkling some more chopped up Butterfinger candy on top.
- Melt the chocolate and oil in a small microwave-safe bowl in 30-second increments until fully melted and smooth.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Feel free to use any chocolate chips you prefer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg