Peanut Butter Butterfinger Chocolate Chip Cookies
Soft, chewy cookies loaded with creamy peanut butter, crunchy Butterfinger candy pieces, and milk chocolate chips. The combination creates a perfect balance of nutty, sweet, and chocolatey flavors with varied textures in every bite. These indulgent treats are ideal for parties, bake sales, or when you want to satisfy serious sweet cravings. The double dose of peanut butter flavor from both the dough and candy bars makes these cookies stand out from typical chocolate chip varieties.
Ingredients
- 1 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cup Butterfinger candy bars, choppedCrunchie bars1:1alternative candydairy-free
similar honeycomb crunch
- 1 cup milk chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line baking sheet with parchment paper
- 2
Whisk together flour, baking soda, baking powder, and salt in medium bowl
- 3
Cream butter and peanut butter together using stand mixer until combined
- 4
Add sugars and beat until creamy and smooth for about 3 minutes
- 5
Mix in egg and vanilla extract until combined
- 6
Slowly add dry ingredients on low speed until just combined
- 7
Stir in chopped Butterfinger candy bars and chocolate chips
- 8
Form 2 tablespoon portions of dough into balls
- 9
Place cookie balls 2 inches apart on prepared baking sheet
- 10
Slightly press down on cookie balls with palm of hand
- 11
Bake for 10 minutes until golden at edges and just set
- 12
Cool on baking sheet for 4-5 minutes before transferring to cooling rack
Tips
Don't overbake these cookies as they continue to set while cooling on the hot pan, ensuring they stay soft and chewy in the center.
Press cookie dough balls slightly before baking to prevent them from becoming too thick and to ensure even baking throughout.
Let cookies cool on the baking sheet for several minutes before transferring to prevent them from breaking apart while still warm.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and chilled, or shaped cookies can be frozen for up to 3 months
Best served at room temperature within 2-3 days of baking
Common Mistakes
Don't overbake to avoid dry, hard cookies
Don't overmix once flour is added to prevent tough cookies
Room temperature butter is essential for proper creaming
Substitutions
Dairy-Free Swaps
similar honeycomb crunch
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well and adds extra texture, though the cookies will have more peanut pieces throughout.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze on a tray, then store in bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.