Chewy Peanut Butter Butterfinger Cookies

My stepmother and I have been re-reading The Sweet Potato Queen's Big Ass Cookbook (and Financial Planner) and making some of the recipes. She tried the Chocolate Stuff and some strange creation involving tomato soup and hard boiled eggs, while I chose to go with the Butterfinger Cookies. Or that was my plan. Instead of making the book's version, I used a different recipe and made changes of my own. My goal was flat, chewy, wrinkly cookies with crunch from the Butterfinger. But overall, chewy cookies.

Lots of Peanut Butter Flavor

These are very peanut buttery. If you want Butterfinger Cookies with less peanut butter, there are other ones out there including this one, but these are for peanut butter lovers. They should come out chewy and full of crinkles, with the candy bar pieces there for crunch.

Mixing Technique

The mixing technique is one I've been using lately for a lot of my cookie recipes. Instead of mixing the brown sugar in with the creamed mixture, you add it at the end with the flour so that there's more undissolved brown sugar and it gives you a "stickier bite" if that makes sense. I also creamed the butter, sugar, egg whites very well to create a lot of air bubbles. I was hoping that the all of the air bubbles plus the bit of cream of tartar might help the cookies rise quickly and fall, to get those wrinkles. It seemed to work, though I did employ the pan banging method a time or two.

Butterfinger Candies

Any Butterfinger bars would work. I used two movie theatre size boxes of Butterfinger Minis, which I just sliced with a chef's knife. I tried to leave some big chunks in the cookies so that the candy would be detectable and not just dissolve right in. It was definitely detectable.

• Chewy Butterfinger Bar Cookies
• Brownie Bottom Butterfinger Ice Cream Pie
• Butterfinger Meringues
• Butterfinger Cookies with Butterscotch Morsels
• Chocolate Butterfinger Pie

Recipe

Butterfinger Cookies

Anna

The sugar gets creamed with the butter and the brown sugar is added later along with the flour.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling Time 20 minutes mins

Total Time 53 minutes mins

Course Dessert

Cuisine American

Servings 28 cookies

Ingredients

 

• 1 stick unsalted butter, softened (114 grams)
• ⅔ cup sugar (130 grams)
• 2 large egg whites (60-65 grams)
• 1 cup peanut butter (260 grams)
• 1 teaspoon vanilla
• 1 cup all-purpose flour (130 grams)
• ⅔ cup light brown sugar (130 grams)
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt plus an extra pinch if using unsalted butter
• ¾ cup milk or semisweet chocolate chips (can use a little more)
• 1 cup chopped Butterfinger candy (I used 2 boxes of the unwrapped minis)

Instructions

 

• In a large mixing bowl, beat the butter and sugar with an electric mixer for about 2 minutes or until light and creamy. Add egg whites and beat for another 2 minutes until light and fluffy. Add the peanut butter and vanilla and beat for another minute, scraping the side of the bowl as needed.
• Mix together the flour, brown sugar, baking soda, cream of tartar and salt. Add to the bowl and stir by hand until blended.
• Stir in the Butterfinger and the chips.
• Using a medium size cookie scoop, scoop up mounds of dough and put them on a dinner plate. Cover and chill until ready to bake or bake right away.
• When ready to bake, preheat oven to 350F.
• Arrange the chunks on a parchment lined baking sheet, leaving about 2 ½ inches between each dough ball.
• Bake for about 12-14 minutes (you can check at 10).
• For flat cookies, open the oven after about 10 minutes and bang the pan gently on the rack.

Keyword Giant Peanut Butter Cookies

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