Hi Everyone,
I did my Sunday baking yesterday and I made a new cookie. If you are a fan of Butterfinger’s Candy, you will fall in love with today’s recipe. They are moist, delicious little cookies that are peanut butter flavored with bits of Butterfinger Candy. OMG!!! This is one recipe, I wish I didn’t create because I loving them!
These cookies will blow your mind. They are made with one of my favorite peanut butter cookie recipes that are combined with Butterfinger Baking Bits. Have you seen the Butterfinger Baking Bits? You can find them in the baking section at the grocery store. Here is a picture on Instagram to show you the package. One thing about this recipe is I cut back on the sugar a bit. I figured I was adding the baking bits, that I didn’t need all of the sugar. Oh and get this, this recipe made 90 two inch cookies. I couldn’t believe it. Maybe my other recipes would be the same if I didn’t eat the batter? Oh by the way, the batter is good too!
I remember the first time I ever had a Butterfinger Candy Bar. I was about 19 and I was at my boyfriends house. He pulled out this little minuture candy from the freezer and offered it to me. I thought candy in the freezer? I took a bite and thought OMG, who invented this? Butterfinger’s in the freezer is amazing!!!! I like them best frozen now. These cookies are great frozen too.
- Serves: 90 cookies
- Serving size: 1 cookie
- Calories: 76
- Fat: 4.3
- Carbohydrates: 8.9
- Sugar: 5
- Sodium: 60
- Fiber: .03
- Protein: 1.4
- Cholesterol: 7.5
- 2½ cup all-purpose flour
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp Salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup peanut butter, smooth
- ½ cup shortening
- ½ cup butter, unsalted
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 2 large egg
- 10 oz. pkg. Butterfinger Baking Bits
- Preheat oven to 350 degrees
- Line two baking sheets with parchment paper; set side. (Note you do not need to use parchment paper, but I like to when I bake)
- In a bowl, add flour, baking soda, baking powder and salt; mix together; set a side.
- In a large bowl add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in flour mixture until combined. Stir in Butterfinger Baking Bits.
- Scoop 1 tsp. batter and place about 3 inches apart on cookie sheet.
- Bake in oven for 7 - 9 minutes until lightly golden. Let the cookies rest on baking sheet for 5 minutes, then place on a cooling rack.
- Note: These cookies taste best under baked. I found 7 minutes to be perfect, however my oven cooks fast. Try at 8 minutes. You want them just slightly golden on the bottom.
I love taking a classic cookie and completely changing it. I skipped the fork cross pattern that you would do on a peanut butter cookie. I like that it’s a little puffy, moist and the flavor of peanut butter just sings. If you do make these cookies, I highly recommend just under baking them a bit. I made the first batch a little crispy and you didn’t get the same great flavor. My oven cooks fast, and I found 7 minutes was perfect. However, in most ovens, I would say about 8-9 minutes. You want it to be just lightly golden on the bottom. Test the cooking time on your first batch.
I hope you have a great week!!
Toodles,
Jennifer
ahhh I love butterfingers and these cookies are the perfect use for them!
Made these today and they are seriously yummy! I used 1/2 cup sugar each and no maple syrup. Next time maybe chocolate chips. Thank you!
I am so glad you like them! I love these cookies too!! I love that you used less sugar. Great idea!
I made these cookies last week and they are amazing. I will never make plain old peanut butter cookies again. the dough also freezes well so you can just bake a few at a time and always have fresh ones. these have become my favorite !! thank you for this wonderful recipe.
Hi Janet, Thank you so much! I love these cookies too and freezing them is one of my favorite was to have my cookies. Just take what you want and eat frozen or let it come to room temp. Thank you for the wonderful comment, I am so glad you like them.