What’s better than peanut butter cookies? Butterfinger Peanut Butter Cookies! Adding chopped candy bars to your cookie dough instantly adds more great nutty crunch to these homemade treats.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Cookies
Cuisine: American
Keyword: butterfinger cookie recipe, peanut butter cookies with butterfinger
10ouncebag fun size Butterfingersabout 16, chopped
Instructions
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. set aside.
Beat butter, crisco, peanut butter and brown sugar until creamy. Mix in vanilla, milk and eggs. Add flour, salt and baking soda, mix thoroughly.
Fold in chopped candy bars.
Drop by 2 tablespoons onto a parchment paper lined cookie sheet, press fork into tops to make criss-cross pattern. Bake in oven for about 10-12 minutes.
Notes
To freeze, let them cool completely first, then freeze with layers of wax paper between them so they don’t stick together.
Peanut butterfinger cookies will keep well in the freezer for up to 3 months. Thaw at room temperature and enjoy!
If stored at room temperature in an airtight container, the cookies keep well for about a week. . . but in my house they tend to disappear much more quickly than that.