Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Butterfinger candy bars
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper so the cookies don’t stick and bake evenly, a setup that matches many Butterfinger and peanut butter cookie recipes. In a mixing bowl, combine the peanut butter, brown sugar, and granulated sugar, mixing until smooth and well blended; similar six‑ingredient Butterfinger and peanut butter cookie recipes start by thoroughly combining peanut butter and sugars to build structure and sweetness.
Add the egg and vanilla extract and mix again until the dough looks thick, glossy, and uniform. Stir in the baking soda and salt until they’re fully incorporated, as peanut butter cookie formulas typically combine leavening and salt at this stage to help the cookies rise and season evenly. Fold in the chopped Butterfinger pieces so they’re spread throughout the dough, just like other Butterfinger cookie recipes that stir candy pieces in at the end for even distribution.
Drop tablespoons of dough onto the prepared baking sheet, spacing them a couple inches apart to allow for spreading, as recommended for similar chewy Butterfinger cookies. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft; many Butterfinger and peanut butter cookie recipes give this same time and visual cue to keep the texture chewy rather than crisp. Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving so they don’t fall apart while still warm.