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

Ingredients:

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

Directions:

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!

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