Description
Chopped up Butterfingers are folded into a soft and chewy peanut butter cookie dough in this easy, one-bowl recipe.
Ingredients
Scale
- ½ cup unsalted butter (softened, 113 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup creamy peanut butter (190 grams; avoid natural pb)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour (spooned & leveled, 190 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups chopped Butterfingers or Butterfinger bits (170 grams, plus more for the tops)
Instructions
- Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Gently fold or mix in the chopped Butterfingers.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and drop onto the prepared baking sheets, making sure to leave a little room between each one.
- Sprinkle a few extra pieces of chopped Butterfingers on top of each ball of cookie dough. This is optional, but will make them a little prettier!
- Gently press down on each ball of cookie dough to slightly flatten it.
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Make sure not to over bake the cookies, they will continue to set up more as they cool.
- Remove from the oven and allow to cool for 10 minutes on the baking sheets, then carefully transfer the cookies to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Butterfinger Cookies