Peanut Butter Butterfinger Cookies represent a delightful hybrid of classic flavors and textures. Combining the smooth and rich profile of peanut butter with the sweet crunch of Butterfinger candy bars, these cookies are a favorite for many dessert lovers. Their thick, chewy consistency sets them apart in a world filled with average cookie recipes, making them a much-coveted treat.
The Perfect Cookie Texture: Thick and Chewy
A standout feature of Peanut Butter Butterfinger Cookies is their thick and chewy texture. It is this wonderfully consistent mouthfeel that sets the expectation for a cookie worth indulging in.
By utilizing higher proportions of peanut butter and a careful balance of dry ingredients, bakers can achieve that coveted thick structure. Additionally, the inclusion of Butterfinger bits not only contributes flavor but also aids in maintaining the cookie’s moisture, preventing it from becoming dry or crumbly.
Flavor Profile: The Harmony of Peanut Butter and Chocolate
The fusion of peanut butter and chocolate is a well-established pairing that delights many. Peanut butter brings a rich, nutty flavor while simultaneously offering a creamy consistency that enhances the overall taste.
When combined with the toasty, savory notes of Butterfinger, a cookie reaches new indulgent heights. The sweetness from the candy bar counterbalances the saltiness inherent in peanut butter, creating a well-rounded culinary experience often described as a ‘comfort food’.
Health Considerations: Balancing Indulgence and Nutrition
While Peanut Butter Butterfinger Cookies are undeniably a decadent treat, they also offer nutritional benefits due to their primary ingredient, peanut butter. Peanut butter is rich in protein, healthy fats, and various vitamins and minerals. When enjoyed in moderation, cookies can fit into a balanced diet.
However, due to the added sugars from the Butterfinger candy bar and other ingredients, these cookies should be approached with a mindful perspective. Many bakers now experiment with alternative sweeteners and healthier fats, aiming to create delicious versions that are more in line with contemporary dietary preferences.
Variations and Creative Twists
While the traditional Peanut Butter Butterfinger Cookie is already a delight, bakers have begun to experiment with different spins on the classic recipe. Some variations incorporate chocolate chips, while others utilize various nut combinations to introduce flavors like almond or hazelnut.
Additionally, innovative bakers now offer options that include gluten-free or vegan adjustments, expanding the recipe’s reach beyond conventional baking communities. The creativity around this cookie emphasizes its versatility and the endless possibilities in the culinary world.
Conclusion: A Cookie Worth Baking
For those in search of a cookie that is both thick and chewy, richly flavored, and absolutely irresistible, Peanut Butter Butterfinger Cookies are an exemplary choice. This delicious concoction pays homage to the beloved classic peanut butter cookie while infusing it with the added joy of Butterfinger candy.
Whether baked for a special occasion, shared among friends, or enjoyed solo as a guilty pleasure, Peanut Butter Butterfinger Cookies are sure to satisfy. The detailed textures and harmonious flavors make these cookies stand out, establishing them as a beloved treat for generations to come.
Peanut Butter Butterfinger Cookies
Ingredients
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup peanut butter, don’t use natural pb
- 1 large egg
- 1 & 1/2 teaspoons vanilla
- 1 & 1/2 cups all purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 ounces butterfinger, chopped, see note*
Instructions
Prepare the Ingredients
- Gather 3/4 cup softened butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 cup peanut butter, 1 egg, and 1 and 1/2 teaspoons vanilla.
- Measure 1 and 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt.
- Have 16 ounces of chopped Butterfingers or 2 (8-ounce) bags of Butterfinger Bits ready.
Mixing the Dough
- In a large bowl or stand mixer, beat softened butter until smooth and creamy, scraping the sides of the bowl.
- Add sugar and brown sugar; beat for about 2 minutes until fluffy, ensuring no chunks of butter remain.
- Incorporate peanut butter, then add egg and vanilla, beating until combined, scraping sides as needed.
- Spoon flour into the measuring cup and level off. Add flour to the bowl without stirring initially.
- Sprinkle baking soda, baking powder, and kosher salt on top of the flour, combining those dry ingredients lightly.
- Turn the mixer on to blend dry ingredients into the dough, stopping once it barely comes together. Scrape sides and bottom but do not overmix to avoid tough cookies.
- Fold in chopped Butterfingers gently until just incorporated.
Chilling the Dough
- Cover the bowl and chill dough for 15 minutes to an hour, or up to 24 hours.
Prepare for Baking
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
- Shape the chilled dough into 2-inch balls and place them on the prepared baking sheets, keeping them 1-2 inches apart.
Baking
- Bake cookies at 350 for about 10 minutes until edges are set and center is no longer shiny.
- If cookies haven't spread, gently press them down with a spatula halfway through baking or right after removing from the oven.
- Optional: Top with additional Butterfinger crumbles before letting cookies sit on the pan for at least 5 minutes.
Cooling and Storing
- Transfer cookies to a wire rack to cool completely.
- Note that the cookies may taste better at room temperature rather than warm.
- This recipe yields approximately 25 cookies. Store any leftovers in a tightly sealed container for up to 3 days.
- Freezing: Dough can be frozen in a ziplock bag for up to 3 months and baked from frozen, possibly adding a minute or two to the baking time.
- Baked cookies can be frozen for up to 4 weeks; thaw at room temperature in a sealed container.
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