Description
Peanut Butter Butterfinger Cookies are soft, chewy, and packed with crunchy peanut butter and chunks of Butterfinger candy bars. A quick and irresistible cookie recipe perfect for peanut butter lovers and candy bar fans alike.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2/3 cup brown sugar
- 2 egg whites
- 1 1/4 cups chunky peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz bag of Butterfinger Baking Bits or 5 (1.9 oz) Butterfinger candy bars, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease cookie sheets or line them with parchment paper.
- In a mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add the egg whites and beat well. Mix in the chunky peanut butter and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chopped Butterfinger candy bars or Butterfinger Baking Bits.
- Use a cookie scoop or spoon to drop dough onto the prepared baking sheets.
- Bake for 10–12 minutes or until the edges are lightly browned.
- Cool on baking racks before serving. Enjoy!
Notes
- For a more intense peanut flavor, use natural peanut butter with chunks.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be frozen for later use—scoop into balls and freeze on a tray before transferring to a bag.
- Use parchment paper to prevent sticking and ensure even baking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
