🍪Butterfinger Cookies

🍪Butterfinger Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup creamy peanut butter

1½ cups chopped Butterfinger candy bars (or Butterfinger baking bits)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars:
   In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add wet ingredients:
   Beat in peanut butter, eggs, and vanilla until fully combined.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine:
   Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in Butterfinger pieces:
   Stir in chopped Butterfinger candy until evenly distributed.
7. Scoop and bake:
   Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
   Bake 10–12 minutes, until edges are lightly golden (centers may look soft — that’s perfect!).
8. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Add-ons:

Drizzle melted chocolate or peanut butter on top.

Press a few extra Butterfinger bits into the tops before baking for extra crunch and looks.

For thicker cookies, chill dough 30 minutes before baking.