Peanut Butter Butterfinger Cookies
Recipe: #12122
February 18, 2014
Categories: Desserts, Cookies, Dropped, Baby Shower, Brunch, Christmas, Cinco de Mayo, Game/Sports Day, Labor Day Picnic, Potluck, Oven Bake, Flour, Chocolate, more
"These cookies are different from most peanut butter cookies, there more of a cross between a peanut butter cookie and a sugar cookie, these are an a awesome cookie!"
Ingredients
Nutritional
- Serving Size: 1 (19.5 g)
- Calories 89.5
- Total Fat - 4.9 g
- Saturated Fat - 2 g
- Cholesterol - 11.3 mg
- Sodium - 82.7 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.4 g
- Sugars - 6.7 g
- Protein - 1.8 g
- Calcium - 4.2 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir together flour, soda and salt and set aside. In a mixing bowl, Beat butter for about 30 seconds, just to cream it a bit. Add sugars and peanut butter. Beat until fluffy. Add in egg and vanilla, beat well. Add flour mixture and mix until all combined.
Step 2
Fold in your chopped Butterfinger bars.
Step 3
Shape dough into 1-inch balls then roll balls in granulated sugar.
Step 4
Place on ungreased cookie sheet and crisscross with a fork. Don't place cookies too close together, these really spread!
Step 5
Bake in a preheated 375 degree oven for 9-10 minutes.
Step 6
Remove from oven and let rest for 2 minutes. Remove to racks to cool completely.
Tips
No special items needed.