I can’t even sugar coat this post, in any way, shape or form. Yes, pun intended. I’m going to take you back to your childhood for those of us old enough to remember back that far. Peanut Butter Butterfinger Cookies are based on the classic cookie known for being served during school lunch.
Yes, I know things have changed when it comes to school lunches, so I know some of you have no idea what I’m talking about.
Just think of full-on peanut butter flavored cookies with fork marks in the top. They had a fine crumb yet a somewhat chewy texture. Even if brought your lunch from home, we all would buy lunch just to get a cookie. These cookies were heaven.
Peanut Butter Butterfinger Cookies
So now, I decided this cookie need an update with fantastic add-in, Butterfinger candy bits for baking.
The bits are literally crushed Butterfinger candy bar. So, if you have trouble finding the package bits, crush your own in a Ziploc bag. Use any leftovers for topping ice cream.
Let me back up a bit here because you have to understand the impact of one little cookie.
We all know school lunches were never the best and there were a few items that everybody loved. It didn’t matter whether savory or sweet. A peanut butter cookie and the little ice cream cups were huge in my school. Grilled cheese was a big fav, too.
What makes these cookies so special to me and to you, too is the flavor and texture. The texture is like very few cookies because even though they’re not soft, yet the fine crumb melts in your mouth. That explosion of peanut butter is immediately engraved in your memory.
This recipe will be a keeper with the addition of Butterfinger candy bits throughout for sure. For those who do remember the infamous peanut butter cookie, can I get an Amen!
Peanut Butter Butterfinger Cookies
How do I make this childhood favorite cookie? Grab your ingredients and let’s get started.
First, heat up your oven and line two baking sheets with parchment paper. Keeps you from having to wash pans.
In a 2 or 3-quart saucepan, melt butter then allow to cool for 30 minutes. You don’t want to cook the egg because the butter is too hot.
When butter has cooled, use a large spatula to incorporate granulated sugar and brown sugar until thoroughly combined. The mixture should be smooth.
Add in the egg and vanilla bean paste. You can use vanilla extract; however, the bean paste adds a bit more vanilla flavor. I love it in cookies or any type of baking.
Gradually mix in flour and then candy bits until evenly distributed. Allow cookie dough to rest and chill if needed until you’re able to roll into walnut-size balls, about 30 minutes.
Roll cookie balls in granulated sugar and place on prepared pans. Use a fork to make cross marks in top of the cookie and bake. Get ready for heaven in every bite. You’re going to fall in love.
Peanut Butter Butterfinger Cookies
Run to your kitchen, NOW! You can bake a batch tonight. Come on, you know you want to. Super easy! Heck, I want to go bake just writing this post for you. The Butterfinger caramelizes throughout the cookie and is unexpected.
These cookies are incredible and deserve a place in your baking rotation. For some of you the memories will come flooding back. However, for those who have heard stories the school cafeteria peanut butter cookie or have never had one, give this cookie a try.
Even with the extra peanut butter flavor from the Butterfinger candy, bake a batch and you can be the judge of how good these cookies are. Happy Baking!
Peanut Butter Butterfinger Cookies
Peanut Butter Butterfinger Cookies
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup creamy peanut butter (not natural)
3/4 cup packed light brown sugar
1/4 cup granulated sugar plus more for rolling
1 large egg, room temperature
1 ½ t. vanilla bean paste (can use extract)
1 1/3 cup all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. sea salt
3/4 cup Butterfinger candy baking bits
Heat oven to 350 degrees and line two baking sheets with parchment paper and set aside.
In a 2 to 3-quart saucepan, melt butter then remove from heat to cool, about 30 minutes.
Meanwhile, in a small mixing bowl, whisk together flour, baking soda, baking powder and salt.
In a large mixing bowl, by hand or with an electric mixer, beat butter, peanut butter, brown sugar and granulated sugar until well blended.
Stir in egg and vanilla until thoroughly blended.
Gradually add in flour mixture then stir in Butterfinger bits until evenly incorporated. Chill dough if too soft to roll into dough balls.
Roll dough into walnut-size cookie balls, roll balls in granulated sugar and place 2-inches apart on prepared baking sheets. Use a fork to make cross marks and flatten cookies.
Bake 12 to 14 minutes or until edges are lightly brown. Cool cookies on sheets 5 minutes and remove to cooling racks.
Store cooled cookies in airtight container. Cookies can be frozen. Thaw at room temperature before serving.
Makes 36 – 40 cookies.
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