Peanut Butter and Butterfinger Cookies

Can I say that I am a Butterfinger candy hound? So you can imagine how I reacted when I saw a bag of Butterfinger Bits in the grocery store. If you cannot find these at your grocery store, the link is to Walmart.

I have been debating what cookie to make with my Butterfinger Bits, and I am thrilled with how these turned out. The soft and creamy peanut butter with the crunch of the Butterfinger Bits is a perfect combo.

I wanted just a few roasted peanut pieces for the top and found them at my local grocery store. Of course, you can roast your own, but it is a pleasant surprise to see some already roasted and in small pieces.

If you love peanuts or peanut butter as much as I do, you might like to try a few of my other peanut cookies. My Milk Chocolate Carmel and Peanut Cookies are a perfect combination of chocolate, caramel, and peanuts. But if you love chocolate and peanut butter, you might like to try my Ultimate Peanut Butter-Chocolate Cookies.

Ingredients

Butterfinger Bits - You can certainly buy the Butterfinger candy bars and crush them up, But if you see a bag of the Butterfinger Bits, grab a bag.

Toasted Peanut Chips - If your store has a roasted and chopped container of shelled peanuts, it will save time making these cookies. But know you always have the option of roasting the peanuts at home.

Vanilla Extract - Always buy and use the best pure vanilla extract that makes sense for you. There is a difference in taste, but I realize there is a price difference also.

Kosher Salt - I have always used Diamond Crystal as my salt of choice. But if you have always used Morton's Kosher and decided to switch to Diamond Crystal, there are a few differences. First, their flake size differs, changing how much salt you add to your recipe. So you need to adjust by knowing that 2 teaspoons of Diamond Crystal equal 1 teaspoon of Morton's Kosher.

Peanut Butter - I have always been a Jif kind of gal, but if you have been a Skippy person all these years, I will not try to change your mind. Loyalty is always a factor. But at the end of the day, both brands put in added sugar, Jif adds molasses, and Skippy uses traditional sugar. I used creamy peanut butter for these cookies.

Milk - I used 2% since that is what I had in the house. But you can use anything but fat-free for the icing.

Cream Cheese - Well, what can I say, I am a Philly girl. I live about 1 hour from Philadelphia and have grown up on only Philadelphia Cream Cheese.

Making Peanut Butter and Butterfinger Cookies

Prep and Mix

Not much prep for these cookies; first, weigh or measure the white and light brown sugars and set them aside. Now weigh or measure the flour, baking powder, salt and run a whisk through to blend.

In a mixer bowl, add the butter and cream cheese and blend them for about a minute on medium mixer speed. Next, add the sugars and mix for 3 minutes on medium mixer speed. Next, add the peanut butter and blend it through the cookie batter.

Now I scrape down the bowl and add the vanilla extract; then, add one egg at a time until incorporated.

Turn the mixer to a slow speed and slowly add the flour mixture. Don't over mix. I take the bowl off the stand with a solid one-piece spatula fold in any loose flour. Add the Butterfinger Bits and mix them into the cookie batter. Try to get the bits as evenly distributed as you can. Cover and chill in the refrigerator for an hour.

Bake

A medium cookie scooper makes excellent cookies that are even in size. Scoop 12 mounds onto a parchment-lined cookie sheet pan.

Take the bottom of a water glass and flatten the top of the mound. Then, use a wet paper towel to wipe the bottom of the glass between cookie mounds.

Sprinkle some of the roasted peanut bits on top of the flattened cookies. Press down slightly on the peanuts to stay in place during baking.

Bake at 350°F (175°C or 180°C) for 11-13 minutes. I leave them on the cookie sheet pan for a minute or two before moving them to a cooling rack. Enjoy!