Description

These Thick and Chewy Peanut Butter Butterfinger Cookies offer a perfect balance of creamy natural peanut butter and crunchy Butterfinger candy pieces for a soft, gooey, and indulgently textured treat. Easy to make with simple pantry ingredients, these cookies are perfect for sharing and customizing to suit your preferences.

Ingredients

Scale

Wet Ingredients

1/2 cup plant-based butter, softened
1 cup natural brown sugar
1 cup natural peanut butter (creamy or crunchy)
1 teaspoon natural vanilla extract
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon apple cider vinegar

Dry Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon natural gelling agent

Add-ins

3/4 cup Butterfinger candy pieces

Instructions

Prep Your Ingredients: Gather all your ingredients and allow the plant-based butter and natural peanut butter to come to room temperature, ensuring they blend effortlessly for that perfect dough consistency.
Mix the Wet Ingredients: In a large bowl, cream together the softened plant-based butter and natural brown sugar until smooth and fluffy. Beat in the natural peanut butter, natural vanilla extract, vegetarian Worcestershire sauce, and apple cider vinegar until fully combined and creamy.
Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and natural gelling agent to ensure even distribution and prevent clumps in your cookie dough.
Form the Cookie Dough: Gradually fold the dry ingredients into the wet mixture, stirring just until everything is incorporated. Gently fold in the Butterfinger candy pieces so they remain chunky and crunchy.
Shape and Bake: Scoop dough onto parchment-lined baking sheets, spacing them out to allow for slight spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden but the centers remain soft and chewy.

Notes

Measure accurately using a kitchen scale or proper measuring cups to get the flour amount just right for chewiness without dryness.
Do not overmix; fold the ingredients gently to avoid tough cookies.
Chill the dough for 30 minutes in the fridge to maintain thickness during baking.
Use cooling racks to allow cookies to cool completely, setting texture and keeping them chewy.
Add candy pieces at the end to prevent melting and keep crunchy bits intact.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 95mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: peanut butter cookies, chewy cookies, Butterfinger cookies, plant-based dessert, natural ingredients, cookie recipe