Butterfinger Cookies

• porcje: 36 servings
• czas aktywny: 15 minutes
• całkowity czas: 25 minutes

Składniki

1 cup unsalted butter (softened)

1 cup creamy peanut butter

1 cup dark brown sugar (firmly packed)

⅔ cup granulated sugar

2 large eggs (room temperature preferred)

1 teaspoon vanilla extract

2 ⅔ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 ¼ cups chopped/broken Butterfinger pieces

Wskazówki

Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the butter, peanut butter, dark brown sugar, and granulated sugar until smooth and well combined.

Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.

Fold in the Butterfinger pieces.

Scoop dough by level 1 ½ Tablespoon and drop onto a parchment-lined or non-stick baking sheet, spacing cookies at least 2” apart.

Bake for 10-11 minutes, or until the edges are lightly golden and the centers are just set.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 191 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 23 mg
• Sód: 134 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 13 g
• Białko: 3 g