Peanut Butterfinger Cookies Recipes

PEANUT BUTTER BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Prepare cookie sheets by lining with parchment paper, silpat liner or cooking spray.
• In a large bowl with a handheld mixer, or the bowl of a stand mixer, add the butter, granulated sugar, brown sugar, and peanut butter. Mix together until it is well combined and light in color. Add in eggs and vanilla extract. Blend together.
• Add flour and baking soda into the bowl and mix to combine together. I found this easiest to do with a wooden spoon (it will take a few minutes because the dough is thicker). When the flour is almost incorporated, add in the peanut butter chips and crushed Butterfingers. Mix just until combined.
• Roll cookie dough into a ball, about 1-2 tablespoons of dough (size of a golf ball), or use a medium cookie scoop to scoop the dough and then roll into a ball. Place 12 cookies per cookie sheet.
• Bake for 9-11 minutes.Cookies do not spread much while baking. When the cookies are done they will be puffy and thick looking. You don't want to overbake peanut butter cookies because they will be dry if overcooked. Remember that the cookies will cook slightly more while cooling. I have never baked these cookies longer than 9 minutes.
• Let cookies cool on cookie sheet for a few minutes and then remove to a wire rack. You can leave cookies thick & puffy, or press a few additional peanut butter chips/Butterfinger chunks on tops of the cookies to gently press the cookie down.

BUTTERFINGER PEANUT BUTTER COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Add egg whites and beat well. Blend in the peanut butter and vanilla.
• Combine flour, baking soda and salt and add to the cream mixture. Mix well and then stir in the candy bars.
• Use a cookie scoop to place the cookies on greased cookie sheets.
• Bake at 350 for 10-12 minutes or until lightly browned. Cool on baking racks and then enjoy!

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, oats, baking soda, and salt in a food processor until blended.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
• Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until light brown, about 15 minutes.

BUTTERFINGER PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*.
• Cream together shortening, butter and peanut butter.
• Add sugars and cream well. Beat in eggs and vanilla.
• Mix flour, baking powder and salt together.
• Add to the shortening, butter and peanut butter. Add sugars and cream well.Beat in eggs and vanilla.
• Mix flour, baking powder and salt together.Add to the shortening mix and blend together well.
• Add candy to cookie dough.
• Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets.
• Press down on cookies lightly with a fork.
• Bake cookies 10-12 minutes.cookies should be golden.
• Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

PEANUT BUTTERFINGER CHUNK COOKIES

Steps:

• Preheat oven to 350°F.
• grease two cookie sheets.
• Blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
• Add peanut butter and continue processing until combined, about 20 seconds.
• Add flour, baking soda and salt and blend until just combined, pulsing.
• Do not over process.
• Transfer to a large bowl.
• Stir in chopped Butterfinger bars.
• Mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
• Flatten slightly using fingers.
• Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
• Cool on cookie sheets 3 minutes.
• Transfer to rack and cool completely.