Did you know they sell pre-crushed Butterfingers? Perfect when you need to make some cookies in the morning without waking up the whole house whamming things on counters! These are sturdy, very stuff-filled cookies, and not life-suckingly dry as some peanut butter cookies are. They also happen to go over well as a gift!

Ingredients:

• 1/2 cup unsalted butter, room temperature
  
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 3/4 cup peanut butter
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
• 1 1/2 cups crushed Butterfingers
  
• 1 cup chocolate chunks

Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

Cream together the butter and both sugars until smooth.

Add the peanut butter and beat until combined.

Add the egg and vanilla and again beat until combined.

Add the flour, beating until just combined.

Add the crushed Butterfinger and the chocolate chunks. After adding the flour, looking at the dough it didn’t seem like it would take 2 1/2 cups of add-ins, but it came together no problem.

Scoop the dough, with a medium cookie dough scoop, if you have one, into roughly golfball sized balls on the lined sheets.

Press criss-crossed marks into the top of the dough with a fork, partially flattening it.

Bake 12-15 minutes, until cooked through – they won’t be hard when you take them out, but they’ll firm up while they cool.

Cool for 10 minutes on the pans, then transfer to a cooling rack to cool completely.

Wrap some of ’em up, and throw them at a friend!

Peanut Butter Butterfinger Cookies

From Picky Palate.

• 1/2 cup unsalted butter, room temperature
  
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 3/4 cup peanut butter
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
• 1 1/2 cups crushed Butterfingers
  
• 1 cup chocolate chunks

Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

Cream together the butter and both sugars until smooth. Add the peanut butter and beat until combined, then add the egg and vanilla and again beat until combined. Add the flour, beating until just combined, then the crushed Butterfinger and the chocolate chunks.

Scoop the dough, with a medium cookie dough scoop, if you have one, into roughly golfball sized balls on the lined sheets. Press criss-crossed marks into the top of the dough with a fork, partially flattening it. Bake 12-15 minutes, until cooked through. Cool for 10 minutes on the pans, then transfer to a cooling rack to cool completely.