Thick Chewy Peanut Butter Butterfinger
These thick, chewy peanut butter cookies are loaded with chopped Butterfinger bits for a delightful crunchy texture and rich peanut butter flavor that elevates homemade cookies.
Equipment
- 1 large bowl or stand mixer for mixing cookie dough
- 2 baking sheets lined with parchment paper or silicone baking mats
- 1 cookie scoop about 2 inch size
Ingredients
- 3/4 cup butter softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup peanut butter not natural, preferably Jif
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces chopped Butterfinger candy bars or Butterfinger Bits
Instructions
- Beat the softened butter in a large bowl or stand mixer until smooth and creamy, scraping the sides occasionally.
- Add granulated sugar and packed brown sugar, beat for about 2 minutes until fluffy with no butter chunks.
- Mix in peanut butter until well combined.
- Add the egg and vanilla extract, and beat until incorporated, scraping the sides as needed.
- In a separate bowl or on top of the flour, combine flour, baking soda, baking powder, and kosher salt, breaking up clumps.
- Add the dry ingredients to the wet mixture and mix just until the dough starts to come together but some flour is still visible, then scrape bowl sides.
- Gently fold in the chopped Butterfinger pieces until just incorporated.
- Cover and chill the dough for at least 15 minutes to an hour for flavor development and easier handling.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Shape dough into 2-inch balls and space them 1-2 inches apart on the prepared sheets.
- Bake for about 10 minutes until edges are set and centers are no longer shiny.
- Optionally, press cookies gently with a spatula to flatten slightly after baking for even spread.
- Top cookies with extra Butterfinger crumbles if desired.
- Let cookies set on the pan for at least 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling dough improves flavor and handling but is optional.
- Dough balls freeze well; bake from frozen adding a couple minutes.
- Baked cookies freeze sealed up to 4 weeks; thaw before serving.
- Use Butterfinger Bits or crush full-size bars if Bits unavailable.
- Prefer cookies at room temperature for best texture and flavor.