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 Teaspoon Vanilla
1/2 Cup Chocolate Chips
1 Butterfinger Bar - 2.1 ounce bar, chopped
- Preheat oven to 350.
- In a medium bowl, whisk together flour, baking powder, and salt.
- 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.
- Add flour mixture; mix until just combined. Stir in chocolate chips and chopped Butterfinger candy.
- 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.