When I say that these peanut butter Butterfinger cookies will become your favorite cookie, I truly mean it. From the soft, tender cookie to the chewy sweet candy pieces, these cookies are fabulous!
Line a baking sheet with parchment paper and set it aside.
Add the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk together to combine. Set aside.
In another bowl, add the butter and sugars. Cream together until light and fluffy.
Add in the egg and vanilla. Mix again until combined.
Add in the peanut butter. Mix until smooth.
Add your dry ingredients to the peanut butter mixture. Mix together until just combined. Do not overmix.
Crush your Butterfinger candy bars into small pieces and add to the cookie dough. Fold them together to distribute them throughout the dough evenly.
Scoop the dough using a medium-sized cookie scoop or 2 rounded tablespoons. Place onto your baking sheet evenly spaced about 2 inches apart.
Bake in the oven at 350 degrees F for 10-12 minutes or until the edges look set and the tops are no longer glossy. Immediately top with additional candy pieces (if desired).
Let cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Notes
Recipe Tips: To ensure the best results with Butterfinger bits cookies, allow them to cool completely on baking sheets before transferring to a wire rack. Using a greased spatula minimizes tearing.Store unused cookie dough in the fridge for up to 3 days and baked cookies in an airtight container at room temperature for up to 5 days. While they taste fresh days later, it's recommended to consume them sooner.Unbaked dough or baked cookies can be frozen by flash-freezing on a baking sheet for 1-2 hours before transferring to an airtight container for up to 3 months. Thaw before use.