Ingredients
Equipment
Method
- Step 1: Cream the softened unsalted butter with granulated and light brown sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl sides.
- Step 2: Add creamy peanut butter and beat until combined. Then mix in the egg and pure vanilla extract until the dough is smooth and uniform. Scrape down the bowl again.
- Step 3: Add all-purpose flour to the bowl. Sprinkle baking soda, baking powder, and kosher salt evenly over the flour. Gently stir dry ingredients on top to distribute.
- Step 4: Mix on low speed just until the dough begins to come together. Some streaks of flour are okay; avoid overmixing. Scrape the bowl one last time.
- Step 5: Fold in chopped Butterfinger candy pieces evenly with a spatula.
- Step 6 (optional): Chill the dough covered in the refrigerator for 30 to 60 minutes for thicker cookies.
- Step 7: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Step 8: Using a large cookie scoop (about 2 tablespoons), portion dough into balls and place them at least 2 inches apart on baking sheets.
- Step 9: Bake cookies one sheet at a time in the oven center for 10-12 minutes until edges are set and lightly golden but centers remain soft and chewy.
- Step 10: Let cookies cool on the baking sheet for at least 10 minutes. Press extra Butterfinger pieces on top while warm if desired, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is optional but recommended for thicker cookies. You can substitute other crunchy candy bars or chocolate chips. Store cookies in an airtight container at room temperature up to 4-5 days, refrigerate up to a week, or freeze up to 3 months.