Description
Enjoy Thick and Chewy Peanut Butter Butterfinger Cookies combining rich peanut butter with crunchy Butterfinger pieces in every bite. These cookies offer a perfect balance of soft, gooey texture and delightful crunch, making them ideal for snacks or desserts any time of year.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter
- 3/4 cup brown sugar
- 1 1/4 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1/2 teaspoon baking soda
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
- 1 tablespoon egg replacement (such as flaxseed meal mixed with water)
- 1/2 cup chopped Butterfinger pieces
- 1/4 teaspoon natural gelling agent
Optional Variations
- 1/4 cup chopped toasted almonds or pecans
- 1/2 cup dairy-free chocolate chips (plant-based)
- Caramel syrup (natural) for drizzle
- Pinch of cinnamon or dash of cinnamon extract (natural)
Instructions
- Prepare Your Ingredients: Gather all ingredients. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Wet Ingredients: In a large bowl, combine creamy peanut butter, brown sugar, and vegetarian Worcestershire sauce (natural) until smooth. Add egg replacement and vanilla extract (natural), mixing thoroughly to create a creamy batter.
- Incorporate Dry Ingredients: Sift together all-purpose flour (or gluten-free blend), baking soda, and natural gelling agent. Gradually fold the dry mixture into the wet ingredients, stirring just until combined to avoid tough cookies.
- Add Butterfinger Pieces: Fold in chopped Butterfinger pieces evenly to distribute crunchy bites throughout the dough.
- Scoop and Bake: Use a cookie scoop or spoon to portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps maintain their chewy texture.
Notes
- Use room temperature peanut butter and wet ingredients for smoother mixing and better texture.
- Do not overbake; remove cookies when edges are set and centers are still slightly soft.
- Chop Butterfinger pieces evenly to ensure consistent crunch in every bite.
- Brown sugar helps retain moisture for chewier cookies compared to white sugar.
- Optional chilling of dough for 30 minutes improves flavor and controls spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: peanut butter cookies, Butterfinger cookies, chewy cookies, gluten-free cookies, vegan cookies, crunchy cookies, dessert, snack
