Ingredients
Scale
- 3/4 cup softened butter (1 and 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces chopped Butterfinger candy
Instructions
- 1. In a stand mixer or mixing bowl, beat softened butter until smooth. Mix in granulated and brown sugars until fluffy.
- 2. Add peanut butter and mix until well combined. Incorporate the egg and vanilla extract.
- 3. Gradually add flour, baking soda, baking powder, and salt; mix until just combined.
- 4. Gently fold in the chopped Butterfinger bits.
- 5. Chill the dough covered in the refrigerator for at least 15 minutes.
- 6. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets about two inches apart.
- 7. Bake for about 10 minutes; edges should set while centers remain slightly soft.
- 8. Allow cookies to cool on sheets before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 151
- Sugar: 8g
- Sodium: 118mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 20mg