Crunchy Delight: Easy Peanut Butter Butterfinger Cookies
Introduction
Hey there! I'm diving into the kitchen today to share a really special treat - Peanut Butter Butterfinger Cookies. Imagine the creamy, nutty goodness of peanut butter merged with the crunchy, chocolatey joy of Butterfinger candy, all baked into one delicious cookie. It's a combination that's as delightful as it sounds. What's even better? These cookies are super easy to make. Whether you're a seasoned baker or new to the art of homemade cookies, this recipe promises sweet success without the fuss. So, if baking is your happy place or you're simply on the hunt for dessert ideas that impress, you're in for a treat.
Key Takeaways:
- Peanut butter cookies meet Butterfinger in this irresistible treat.
- Easy cookie recipe ensures baking success for bakers of all levels.
- Perfect dessert idea for parties, snacks, or simply indulging your sweet tooth.
Ingredients Overview
Now, let's talk about the stars of the show – the ingredients that bring our Peanut Butter Butterfinger Cookies to life. We'll need ¾ cup of softened butter, ½ cup each of granulated sugar and packed brown sugar, and 1 heavy cup of peanut butter – go for the creamy variety for that smooth, rich texture we love. To bind everything together, 1 large egg and 1 & ½ teaspoons of vanilla extract do the trick. Our dry mix includes 1 & ½ cups of all-purpose flour (spooned and leveled, because accuracy is key), with a sprinkle of ½ teaspoon each of baking soda and baking powder, and a pinch of ¼ teaspoon kosher salt to enhance those flavors. And let's not forget the pièce de résistance – 16 ounces of chopped Butterfinger. If you're feeling adventurous, swap in Butterfinger bits for a different texture. The quality of these ingredients? Non-negotiable for those perfectly chewy, crunchy cookies we're chasing after.
Preparation Steps
Alright, let's dive into whipping up some irresistible Peanut Butter Butterfinger Cookies, shall we? Here's a simple, step-by-step guide to get that dough ready for the oven. Trust me, it's easier than you think and oh-so-rewarding!
- Start by creaming together the butter, granulated sugar, and brown sugar in a large mixing bowl. You're aiming for a smooth, fluffy texture here, which is the secret foundation to our chewy cookies. Make sure to scrape down the sides to get everything well incorporated.
- Add the star of the show, peanut butter, into the mix along with the egg and vanilla extract. Keep that mixer going until everything's well combined and you're greeted with a creamy, dreamy concoction.
- Time for the dry ingredients! Sift together the flour, baking soda, baking powder, and a pinch of salt. Gently fold these into your wet mix. This is crucial: don't overmix here or you'll end up with hard cookies, and we're all about soft and chewy delights.
- Gently stir in those unmistakably crunchy Butterfinger pieces until they're just combined. Try not to overdo it; we want to keep those chunks nice and chunky.
- Chill the dough. This might feel like a drag when all you want is a cookie, but trust me, it makes all the between in how these cookies bake up. Cover your bowl and pop it in the fridge for at least an hour. This not only makes the dough easier to handle but also helps intensify the flavors.
Baking Your Cookies
- Preheat your oven to a cozy 350 degrees F (that’s about 175 degrees C for my friends who speak Celsius). It’s the sweet spot for baking cookies that are both soft and chewy, with a delightful crunch.
- While the oven gets warm, take that chilled dough from the fridge. Scoop and shape the dough into 2-inch balls. This size is just perfect for a cookie that's not too big, but satisfyingly substantial. Trust me, you’ll want every bite of that peanut butter and Butterfinger goodness.
- Spacing is key on your baking sheet. Aim for at least an inch or two between each dough ball. You don’t want your precious creations merging into one giant cookie slab, do you? Well, unless that’s your thing, but let’s stick to individual cookies for today.
- Into the oven they go! Bake them for about 10 minutes. You’ll know they’re done when the edges are set but the centers have that slight underbaked look - it’s the secret to a soft, chewy middle.
Customizing Your Cookies
Who says you have to stick to the script? Not me! When it comes to these peanut butter cookies, feel free to let your imagination run wild. Why not switch up the type of peanut butter you use? Crunchy, smooth, or even one of those fancy flavored kinds could add a whole new dimension to your butterfinger cookies. And if Butterfingers aren’t your jam, or you're just feeling adventurous, toss in whatever candy or nuts you've got lying around. Think outside the cookie jar!
Getting creative with shapes and toppings before baking adds a personal touch that makes these cookies uniquely yours. Keep an eye on them, though; depending on your add-ins, you might need to tweak the baking time or temperature slightly to get those perfectly soft cookies with a chewy middle. Embrace the art of dessert recipes and sweet treats making, transforming simple homemade cookies into a baking masterpiece.
Storing and Freezing
After you've filled your kitchen with the incredible scent of Peanut Butter Butterfinger Cookies and have enjoyed them to your heart's content, it's vital to keep those leftovers tasting just as delightful. Storing and freezing are your best friends here. Storing your homemade cookies in an airtight container at room temperature will keep them soft and chewy, ensuring that sweet treat experience lasts up to 3 days. But guess what? You can extend the joy even further. Freezing cookie dough or the baked goodies themselves is a game-changer. Simply pop your cookie dough balls or baked cookies into a ziplock bag and freeze. This not only maximizes their shelf life for up to 3 months but also means that a fresh-baked cookie is never far out of reach. It's a perfect solution for sudden dessert cravings or impromptu parties. Just imagine, always being ready with your homemade cookies, soft and chewy, as if they've just come out of the oven. Pure magic!
Troubleshooting Common Issues
- Not enough spread: If your peanut butter Butterfinger cookies didn't fan out as expected, it might be due to over-packed flour. Next time, try spooning the flour into the measuring cup and levelling it off for a lighter measurement.
- Too crunchy or crisp: Achieving that perfect soft and chewy texture might elude you if the cookies are baked too long. Keep an eye on them and pull them out when the edges are set but the centers are still a little underdone.
- Sticky dough: Mixing in the chopped Butterfinger can make the dough sticky and hard to handle. Chill it in the fridge for at least 15 minutes to make shaping the cookies easier.
- Flavors not as pronounced: For that irresistibly rich peanut butter and Butterfinger taste, ensure you're not skimping on the quality of peanut butter or the Butterfinger bits. Sometimes, a little extra can go a long way.
Serving and Enjoyment Tips
Now, let's talk serving and enjoyment tips for these peanut butter Butterfinger cookies. There’s nothing like seeing the faces of your loved ones light up when you bring out a tray of these soft, chewy delights. Picture this: a cozy afternoon, a glass of cold milk or a warm cup of tea, and a plate of these homemade cookies, each bite filled with the irresistible crunch of Butterfinger.
Consider dressing them up a bit for party snacks or sweet treats at your next gathering. A little drizzle of melted chocolate or a dollop of peanut butter on top can turn these cookies into bespoke dessert ideas that have your personal touch.
And if you're feeling particularly proud of your baking prowess, don't hesitate to share your creations online. Tag them with #EasyCookieRecipe or #PeanutButterButterfingerCookies – not only will it showcase your skill, but it'll also spread the joy of baking these delicious delights.
A Sweet Ending to a Perfect Bite
There’s something truly magical about pulling a tray of golden, fragrant Peanut Butter Butterfinger Cookies out of the oven. The rich scent of peanut butter blending with the sweet, crunchy surprises of Butterfinger pieces embedded in soft, chewy cookies—it's a moment where time seems to stand still. For me, every batch is a journey back to those carefree, sunlit afternoons spent in grandma's kitchen, where the world seemed to revolve at the speed of a wooden spoon stirring through cookie dough.
But the real delight comes not just from the baking, but from the sharing. Eyes light up, smiles spread, and the room fills with chatter over these easy cookie recipes. It's in these moments, surrounded by friends or family, that I'm reminded why I fell in love with baking. Each cookie not only offers a bite of sweetness but also serves as a reminder of the bonds we forge over shared treats.
I encourage you to not stop here. Let these Peanut Butter Butterfinger Cookies be the beginning of a sweet exploration. Dive into more dessert recipes, experiment with your ingredients, and perhaps, find your next great creation. There’s a world of sweet treats and baking tips waiting for you, each with its own story to tell. So, grab your spatula, preheat your oven, and let’s keep baking memories, one batch at a time.
Ingredients
- 1 ½ cups all purpose flour gently spooned and leveled
- 1 large egg
- 1 cup peanut butter
- 8 oz butterfinger chopped
- 8 oz Reese's cups chopped
- ¾ cup butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- In a large bowl or stand mixer, beat softened butter until it is smooth and creamy, making sure to scrape the sides of the bowl. Add granulated sugar and packed brown sugar, and continue beating for about 2 minutes until the mixture is fluffy, scraping the sides to ensure there are no butter chunks remaining.
- Next, add peanut butter and mix until well combined. Then add 1 egg and vanilla extract, beating the mixture until it is thoroughly combined, occasionally scraping the sides of the bowl.
- Measure out 1 and ½ cups of all-purpose flour by spooning it into the measuring cup and leveling it off. Add the flour to the bowl without stirring it in just yet. On top of the flour, add baking soda, baking powder, and kosher salt. Use a teaspoon to stir these dry ingredients together slightly, ensuring any clumps are broken up.
- Turn the mixer on to combine the dry ingredients with the dough, being careful not to overmix. Once the dough begins to come together and there is still some visible flour, stop the mixer and scrape down the sides and bottom of the bowl. Overmixing can result in tough cookies.
- Add chopped Reese's cups and Butterfinger candy or 1 8 oz bag of "Butterfinger Bits" if you can find them and mix until just incorporated.
- Cover the bowl and chill the dough for 15 minutes to an hour (or up to 24 hours).
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. Shape the dough into 2-inch balls, using a cookie scoop and overpacking it slightly.
- Place the dough balls on a baking sheet, ensuring they are at least an inch or two apart. You should be able to fit 12 cookies on a 12×18 inch half baking sheet.
- Bake the cookies at 350 degrees F for about 10 minutes. They are done when the edges are set and the centers are no longer shiny. The cookies will be puffy but should have spread a bit. If they have not spread enough, gently press down on the tops of the cookies with a spatula either after removing them from the oven or 2 minutes before they are done baking. Top each cookie with additional Butterfinger crumbles if you have any left.
- Allow the cookies to set on the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
- Note: These cookies are best enjoyed at room temperature rather than warm, as the melted Butterfinger can create a chewy texture that some may not prefer.
- This recipe yields about 24 cookies. Store leftovers in an airtight container for up to 3 days. The dough can be frozen by placing cookie dough balls in a ziplock bag and freezing for up to 3 months. Bake the frozen dough balls as directed, adding an extra minute or two if necessary, and be prepared to press them down with a spatula after baking to help them spread.
- Baked cookies can also be frozen in a sealed container for up to 4 weeks. Let them thaw at room temperature while still sealed.
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