Butterfinger Cookies

• servings: 36 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 cookie
• Calories: 191 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Cholesterol: 23 mg
• Sodium: 134 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 3 g