Description
A rich and chewy peanut butter cookie loaded with crushed Butterfinger candy pieces for a salty-sweet crunch.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup chopped Butterfinger candy
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter and peanut butter until smooth.
- Beat in brown sugar and granulated sugar until fluffy.
- Mix in the egg and vanilla extract until well combined.
- Whisk flour and baking soda together, then gradually fold into the wet ingredients.
- Gently stir in the chopped Butterfinger pieces using a spatula.
- Chill the dough in the refrigerator for 30 minutes.
- Scoop rounded tablespoons of dough onto the baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack.