Dive into the chewy goodness of these peanut butter Butterfinger cookies, where each bite is loaded with chunky Butterfinger bits, making for some real cookie magic. They're the best of both worlds—crispy edges, sweet buttery centers, and a gourmet taste that'll have you reaching for another.
In a small sauce pan, brown butter and the add to heat safe bowl. Add the 2 additional tablespoons of butter and whisk until melted.
Add sugar and brown sugar and whisk until incorporated. Add eggs and whisk again until incorporated and sugar is not granulated.
In a medium bowl add flour, baking powder, baking soda and salt and whisk together. Add flour mixture to butter mixture and let that set for about 5 minutes to allow batter to absorb flour.
While batter is sitting chop up Butterfingers in smallish pieces.
Check the batter to see if it will hold its shape when spooned into a ball. If it doesn’t hold it’s shape add a little more flour, about ¼ cup at a time. When cookie ball is set, fold in Butterfinger pieces.
Refrigerate the batter for 15-30 minutes. While batter is chilling, preheat oven to 350 degrees and prepare cookie pans with parchment paper.
For a large size cookie, scoop with a ice cream scoop or scoop with a cookies scoop for average size cookies. Place cookies on baking sheet.
Bake cookies for 11 - 14 minutes for larges size or 10 to 12 minutes for average size.
Remove from oven and let cookies cool on pan.
Notes
Makes 16 regular sized cookies or 10 large sized cookies