Peanut Butterfinger Cookies
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Ingredients
  • Cookies:
  • 14 miniature Butterfinger bars, frozen for 15 minutes and then chopped
  • 8 tablespooons (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Topping:
  • 8 miniature Butterfinger bars, frozen for 15 minutes and then coarsely chopped
  • 1½ tablespoons unsalted butter
  • 1½ tablespoons heavy whipping cream
  • 4 ounces semisweet chocolate chips
Instructions
  1. For the cookies:
  2. Preheat the oven to 325°. Line 2 cookie sheets with parchment paper and set aside.
  3. Place 14 unwrapped frozen Butterfingers into a plastic freezer bag. Use a hammer or rolling pin to break apart the candy bars. One bang per chocolate piece should do the trick. If the chocolate sticks to the bag, just move it off the side. Set aside.
  4. Cream the butter, peanut butter, sugar and light brown sugar until well-mixed, about 3 minutes, scraping down the bowl as needed. Scrape down the bowl and add the eggs. Mix for 30 seconds. Add the vanilla.
  5. Add the dry ingredients and mix briefly at low speed. This should not be totally blended. Lastly, add the broken up Butterfingers and mix on low speed only until they are mixed in.
  6. Measure the cookies with a ½ tablespoon measuring spoon or cookie scoop. Roll into a ball and flatten slightly. These cookies do not spread a great deal. Bake for 13-15 minutes, until pale golden and no longer shiny. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  7. For the topping:
  8. Place 8 unwrapped frozen Butterfinger bars into a plastic freezer bag. Use a hammer or rolling pin to break apart the candy bars. One bang per chocolate piece should do the trick. If the chocolate sticks to the bag, just move it off the side. Set aside.
  9. Bring the butter and heavy cream to a simmer in a small saucepan over medium low heat. Turn the stove off and add chocolate chips. Stir until blended. Let stand for 5 minutes.
  10. Place the chocolate topping in a quart size freezer baggie. Cut a small corner off the bottom. Drizzle the topping over the cookies.
  11. Top with chopped up Butterfinger bars.
  12. Betsy's tidbits:
  13. Fourteen miniature Butterfinger bars weigh 3.5 ounces. Eight miniature Butterfinger bars weigh 2 ounces.
  14. The Butterfinger bars need to be frozen or the chocolate will melt when breaking apart.
  15. Butterfinger candy bars have a very thin chocolate outside layer. For those who wish to have chocolatey Peanut Butterfinger Cookies, add ½ cup miniature chocolate chips to the dough when adding in the crushed Butterfingers.
Recipe by Desserts Required at https://www.dessertsrequired.com/peanut-butterfinger-cookies