I know what you’re thinking, and the answer is yes. Yes, these cookies are just as dreamy as they sound. Rich, chewy peanut butter cookies crammed with chunks of chocolate and bits of crushed Butterfinger candy.
Good for you? No.
Since we’re mostly in the business of delicious over here, I share this recipe with you. I saw it over on Picky Palate, my favorite baking blog of all time. Not only does the author Jenny, love to bake, if her Instagram account is any indication, she also loves Disneyland. And Butterfingers. We are definitely kindred spirits.
Not to go on and on, but I have never been let down by a Picky Palate recipe. So if you aren’t following that blog, go now, and follow!
Now. These cookies. So good. You probably have everything it takes to make these in your pantry, minus the Butterfingers. Maybe you do have the Butterfingers. If you already have the Butterfingers you are definitely going to love these cookies.
You’re going to love them anyway. Even if you don’t have the Butterfingers on hand. Chocolate + peanut butter + crunchy. You can’t go wrong.
Recipe from Picky Palate
1/2 cup butter (room temp)
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
pinch of salt (*I added this- it’s optional)
1 1/2 cups crushed Butterfinger candy bars (about 12 mini bars)
1 cup of chocolate chunks (I just used semi-sweet chocolate chips, but you could use chunks of a chocolate bar to make them even more decadent.)
Preheat your oven to 350° and line a baking sheet with parchment paper.
In a mixer, cream together your butter and sugars. Beat well, for about two minutes. Add in your peanut butter and mix until well combined. Add egg and vanilla and mix until just combined.
Add the flour and baking soda, and mix until just combined. Add the chocolate chunks and Butterfingers. Mix until just combined. Just combined is a big thing with this recipe.
Using a cookie scoop, place cookies about an inch apart on your baking sheet. Flatten slightly with a fork. Bake for about 8-10 minutes. Cool for a few minutes on the baking sheet and then move to a cooling rack to finish cooling.*
*Note: In my opinion, it is always better to err on the side of underbaked when you are making cookies. They will continue to bake a bit on the baking sheet after you remove them in the oven and it is the key to soft and chewy cookies.