Peanut Butter Butterfinger Cookies
These Peanut Butter Butterfinger Cookies combine creamy peanut butter with crunchy Butterfinger candy for a rich, chewy treat that’s low in carbs and heart-healthy.
Ingredients
For the cookies
- 1 cup Creamy peanut butter Provides rich flavor and chewy texture.
- 1/2 cup Granulated sugar Sweetens the cookies, balancing the peanut butter flavor.
- 1 large Egg Binds the ingredients for a perfect cookie consistency.
- 1 teaspoon Vanilla extract Adds depth and warmth to the flavor profile.
- 3 full-sized Butterfinger candy bars, chopped Introduces delightful crunchy bits of sweet candy.
- 1 teaspoon Baking soda Helps cookies rise and achieve a perfect texture.
- 1 pinch Salt Enhances sweetness and balances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- In a mixing bowl, add the creamy peanut butter and granulated sugar. Use a spatula to mix until well combined.
- Add the egg and vanilla extract, continuing to stir until the mixture is smooth and creamy.
- In a separate bowl, mix the baking soda and salt, then fold it into the wet ingredients.
Cooking
- Gently fold in the chopped Butterfinger candy bars, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.
- Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving
- Once cooled, serve warm for an irresistible melty experience.
- For the ultimate treat, pair with a glass of cold milk or your favorite dairy-free alternative.
Notes
Make sure your peanut butter is well mixed for consistent cookie texture. Store leftovers in an airtight container at room temperature for up to a week. Can be frozen for up to 3 months.