Peanut Butter Butterfinger Cookies

I love Peanut Butter Cookies and I love Butterfinger candy Bars, so when you combine the two... it's pure perfection!

Mix Dry ingredients

Cream together wet ingredients....

Time for the Butterfingers!

Use all 8 bars... notice the bite outta one... wonder how that happened?

chop them up and add them to the batter

Refrigerate for 2 hours.... (I did overnight)... in the morning I brought to room temp and baked....oh so rich and good.... milk needed!

Peanut Butter Butterfinger cookies

  Source: Adapted from The Busty Baker, originally from Ready for Dessert by David Lebovitz Makes: About 30 Cookies Ingredients:

• 1 ¼ cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 10 fun size butterfinger bars, chopped

Directions:

1. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat together butter, sugars, and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together. Add in the butterfinger and mix together.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from refrigerator and let it come to room temperature.
4. With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats.
5. Using a 1-inch cookie scoop or a heaping tablespoon place cookie dough on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly.
6. Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.