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You all know about my little peanut butter and chocolate addiction, so it should come as no surprise that I love Butterfinger candy bars. It is also my middle son’s favorite, so on occasion I pick up a few. It just so happens that I had tucked a couple Butterfingers away in the back of the cabinet. I was looking for a quick dessert and decided to add them to my favorite peanut butter cookies. It was a good idea, I love these cookies and so did the rest of my clan. The original recipe is adapted from my trusty The New Better Homes and Gardens Cookbook. I’ve added Butterfingers to homemade ice cream and other desserts so why not cookies! On the home front we are starting to calve and the weather has been dreadful. I read a weather report that predicts a wet spring for us, which I take to mean more blizzards. We seem to always get a good one at the end of March, so I guess I should quit whining and get ready for it. Meanwhile, I will keep baking up fattening goodies to go with my many pots of coffee and wishing for warm weather! Pick up some Butterfingers and bake these cookies, you will love ’em!
adapted from The New Better Homes and Gardens
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
2 2.1 oz Butterfinger candy bars, roughly chopped
2 tablespoons sugar (for rolling cookie dough in)
Pre-heat oven to 375 degrees. In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, egg beating until well combined. Add flour, baking soda, baking powder, and vanilla. Beat until all combined. Stir in candy bars. Scoop dough into 1-inch balls and roll in sugar. Place 2 inches apart on a greased or lined baking sheet. Flatten by crisscrossing with the tines of a fork.
Bake for 7 to 9 minutes. Remove to a wire rack to cool.