Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup creamy, shelf-stable peanut butter
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Butterfinger candy bars, chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the peanut butter, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped Butterfinger candy pieces.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly soft.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use shelf-stable peanut butter for best texture and consistency.
- Add chocolate chips or drizzle with melted chocolate for extra indulgence.
- Cool completely before storing to keep cookies soft.
- Store with a slice of bread in the container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
