Thursday, May 5, 2011

Butterfinger Peanut Butter Chocolate Chip Cookies

Its been over a week since my last post and I am so sorry!! I have been super busy packing, moving, and working.  I finally found time to bake yesterday afternoon and I took that opportunity to make these.  I had one Butterfinger bar but I wanted to double the amount of Butterfinger in the recipe so I walked down to the local liquor store to buy another.  Good thing I did because the Butterfinger I had was old and it had turned into a gross carmel in the middle instead of the flaky and crunch peanut butter middle that is normally there.  So i wasn't able to double the Butterfinger, but they still tasted amazing! I love the peanut butter cookie base with the added chocolate and Butterfinger.  The Butterfinger melts in the oven and turns to a carmely and crunchy goo.  If you like peanut butter and chocolate, then these are a must-make!  I brought some cookies to our new neighbors and found a thank you card this morning saying how delicious the cookies were.  I don't think the neighbors realize that I will be delivering cookies or cupcakes on a regular basis, but that okay, I don't think they will be complaining.  

Butterfinger Peanut Butter Chocolate Chip Cookies - Adapted from Sweet Pea's Kitchen
Yield - About 2-3 Dozen depending on size
1 1/2 Cup Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
2/3 Cup Peanut Butter - I used smooth, but crunchy would be great too!
1/2 Cup Butter - 1 stick, unsalted, room temperature
1/2 Cup Sugar - Plus some for rolling the cookies if you choose to
1/2 Cup Brown Sugar, packed
1 Egg
1 Teaspoon Vanilla
1/2 Cup Chocolate Chips
1 Butterfinger Bar - 2.1 ounce bar, chopped

  1. Preheat oven to 350.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, butter, sugar, and brown sugar until smooth. Reduce speed to low and add egg and vanilla; mix until combined. 
  4. Add flour mixture; mix until just combined. Stir in chocolate chips and chopped Butterfinger candy.
  5. Scoop dough onto a prepared cookie sheet. Bake cookies until edges are golden brown, 12 to 15 minutes, reversing sheets halfway through. Cool the cookies on the baking sheets about 3 minutes, then transfer the cookies to a wire rack and cool.
  6. Enjoy!


  1. these look great! i love butterfingers and the way they melt when baked into cookies.

  2. Those cookies look wonderful. I cannot wait to make them.

  3. These sound so good. I have some Butterfinger Snackerz that I need to use up and this sounds like the perfect recipe for that.