Chocolate Peanut Butter Butterfinger Cookies
Soft and chewy chocolate peanut butter cookies filled with Butterfinger candy
Servings: 14 large cookies
Ingredients
- 1/2 cup (113 g) unsalted butter cold and cut into cubes
- 3/4 cup (187.5 g) creamy peanut butter I use Skippy
- 1 1/4 cup (275 g) light brown sugar packed
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon 6 g) salt
- 1 8 oz. bag Butterfinger pieces
- 1/2 cup Hershey's peanut butter chips optional
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, cocoa powder, baking soda and salt and mix on low speed until just combined.
- Stir in the butterfinger candies and peanut butter chips.
- Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. These cookies hold their domed shape quite well. If you want them flatter, use the back of a tumbler and bake them for 2 minutes less.
- Bake for 10 to 12 minutes. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 14 large cookies.