It’s been one of those weeks…so I made cookies. But not just any cookies—Double Chocolate Butterfinger Peanut Butter Cup Cookies. Because why not?
These little delights start with a chocolate peanut butter batter. Oh my, that’ll get your craving rolling all on its own. But, then you add in a heaping cup of chopped butterfinger peanut butter cups. Yes, BUTTERFINGER peanut butter cups. And then you toss in a decent amount of mini semi-sweet chocolate chips. Yesssssssss.
Chocolate + Peanut Butter + Butterfingers. Those 3 words alone can make anyone smile, but put them TOGETHER in a cookie…and well you just might make someone’s day.
Let’s be honest, I made these to make myself smile. What can I say? The day just called for cookies. Sure you can share with a friend or two, but me? I’d rather just stand over the rack of cooling cookies and eat them all by myself. Kidding…kind of.
I mean, you don’t really need a reason to make cookies, but if you’re heading over to a friend’s house then you’ll definitely want to make these to take along. Life is just better with cookies. Can’t argue with that!
Not only are these c.h.o.c.o.l.a.t.e cookies, they’re also full of ooey gooey chocolaty goodness from the mini chocolate chips + the butterfinger peanut butter cups.
But you know what the best part is?! The melted butterfinger portion. They are crunchy little bits of heaven. I’ve never categorized butterfingers as a favorite candy bar of mine, but these cookies may have changed my mind.
One more time—crunchy.bits.of.heaven. Butterfingers for the win! Seriously though, you’re going to love these cookies. Your friends will too, but I won’t tell if you keep them all for yourself. Promise.
Double Chocolate Butterfinger Peanut Butter Cup Cookies
Yields 34 cookies
- 1 stick of unsalted butter—softened
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tbsp. peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. cornstarch
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 heaping cup of chopped butterfinger peanut butter cups
- ¼ cup semi-sweet mini chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet or two with parchment paper, or a silicone baking mat.
Add the butter and both sugars to the bowl of a KitchenAid stand mixer fitted with a flex edge beater. Beat on medium speed for 2 minutes, or until light and fluffy. Add the peanut butter and beat for 1 more minute. Add the egg and vanilla extract and mix until just combined. Scrape down the bowl as necessary.
In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Add half the flour mixture to the bowl with the butter mixture and beat on low until just combined. Add the other half and beat on low again until just combined.
Gently fold in the butterfinger peanut butter cups and the mini chocolate chips. Refrigerate for 5 minutes. This will help firm up the dough so that your cookies don’t spread in the oven.
Using a melon baller (1 tbsp. capacity), scoop the cookie dough onto the prepared baking sheet about 1-inch apart. Bake for 9 minutes. Remove from oven and let cool on the baking sheet for a few minutes, or until the cookies firm up enough to move them. Transfer to a cooling rack. Repeat until you’ve used all the cookie dough. In between batches, keep the dough refrigerated.
Adapted from Gimme Some Oven